Perfect Fall Pumpkin Nutmeg Bread

The cooler Fall weather is starting to arrive and I look forward to special seasonal treats like pumpkin nutmeg bread and homemade Chex mix. This bread is best enjoyed with a hot cup of tea or coffee on a nice cool day. Makes 10-12 slices. Note: The photo here is a mini loaf without pumpkin seeds – these minis are great as gifts for neighbors, friends, or as hostess gifts.

Ingredients:

• 4 eggs
• 1 cup sugar
• 1/4 cup brown sugar
• 3/4 cup canned pumpkin
• 3/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 1/2 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• Pumpkin seeds (optional)

Step One: Preheat the oven to 350 degrees.

Step Two: Beat eggs, brown sugar, white sugar and vanilla in a kitchen aid (or large bowl) until combined. Then add pumpkin and oil.

Step Three: Combine flour, baking soda, baking powder, salt, nutmeg, cinnamon and cloves in a separate bowl.

Step Four: Slowly add your flour mixture into the kitchen aid to combine until smooth.

Step Five: Pour the batter into a greased bread loaf pan (typically 8.5″ x 4.5″) top with pumpkin seeds (optional) and bake for ~60-70 minutes.

Step Six: Enjoy!