MY HOMEMADE PUMPKIN BREAD (or LOAF or MUFFINS! WHATEVER YOU PREFER)

YEP! Thanksgiving is over, however, PUMPKIN BREAD is good any time, smile. This bread is delicious. It’s a bit difficult to make, however, so worth it. I always like to add different ingredients to play with the flavor and the end result proofs it.
 
Category:  Dessert
Approx. Prep and Cook Time:   30 to 45 Minutes
Approximate Cost:    $8.55 or $1.07 per 8 servings
Difficulty Level:  Intermediate
Allergens, Other: (For GF please use 1 to 1 Gluten Free flour)   
Servings: 8 to 10
 
WET INGREDIENTS
15 oz. can of pumpkin puree ($2.00)
½ c. Extra Virgin olive oil (or unsalted butter, melted) ($1.25)
2 eggs at room temperature (.40)
1 tsp. good vanilla (.90)
1 tbsp. Frangelico, Amaretto Liqueurs or Swiss Choc. Almond (or Almond Extract) (.50)
 
DRY INGREDIENTS
¾ c. light brown sugar, packed down (.50)
¾ c. of granulated sugar (.50)
1 ¾ c. all-purpose flour ($1.00)
2 tbsp. of My pumpkin spice or: (1 tsp. ground Nutmeg, 1/8 tsp. of ground cloves,
                                                                      1 tsps. of ground cinnamon, 2 tsps. of ground ginger)
1 tsps. of baking powder (.10)
½ tsp. baking soda (.10)
½ tsp. salt (.10)
1 c. chocolate chips, tart cherries, or nuts, or dried fruit, etc. or all (optional) ($1.20)
DIRECTIONS

• Preheat oven to 375 degrees F. and olive oil spray a 9x3 ½ loaf pan, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, soda, ground Nutmeg, ground cloves and sea salt. Set aside.
• In a large bowl whisk together pumpkin puree and melted butter until smooth.
• Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
• Add eggs, vanilla, Frangelico Liqueur or Swiss Choc. Almond and stir to combine.
• Add dry ingredients and stir until batter is smooth.
• If you want, add the mix-ins (chocolate chips, tart cherries, walnuts, etc. and stir until evenly distributed.
• Pour the pumpkin batter into the loaf pan, and smooth the top.
• Bake in preheated oven for 25 to 30 minutes, or until the top is set and a toothpick inserted in the center comes out clean. (It all depends on your oven calibration).
• Allow to cool on a wire rack completely.
• You can add a glaze on top or leave it as is, then the best part, eat it, smile.

 
BONUS!!!!!!!!

MY HOMEMADE PUMPKIN SPICE
Servings: 18 servings (1 tsp. spice)
 
Ingredients
4 tbsp. ground cinnamon
1 tbsp. ground cloves
1 tbsp. fresh ground nutmeg
 ½ tbsp. ground ginger
 
DIRECTIONS
Combine these spices in a medium or small bowl, stir until the mixture is combined.
Use a funnel to pour the pumpkin pie spice into a clean, dry glass spice jar.
If you do a lot of baking, then double the recipe and store it in a 4 oz. glass jar.
Store for about 5 to 6 months, since longer time reduce the flavor of many spices.