Over the years, many recipes for pumpkin bread have been baked in my kitchen. This one creates
a perfect, pumpkin-spice loaf with the ease of the "quick bread" mix method. Serve it with mugs
of fresh-pressed apple cider to evoke the quintessential flavours of Autumn.
Ingredients : 1 + 1/2 cups all purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda,
1 teaspoon baking powder, one teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg,
1/2 teaspoon ground allspice, 3/4 cups vegetable oil, 3/4 cups organic sugar, 1/4 cup pomegranate
molasses*, 2 large eggs (lightly beaten), and one cup organic pumpkin puree (canned or homemade).
Preparation : Preheat oven to 350*F. Butter a 9x5x3 inch loaf pan and set aside. In a large bowl,
sift together the first seven dry ingredients : set aside. In another bowl, combine oil, sugar, and
pomegranate molasses : mix thoroughly. Blend in flour mixture til just moistened, then add eggs &
pumpkin puree and mix well. Pour into prepared pan and bake for one hour or until tester comes
out clean. Cool completely before slicing : is scrumptious when toasted and spread with light
cream cheese.
