Seasonal in the City with Pumpkin

Seasonal for November in the following States: OR, NV, AZ, NM, OK, LA, MS, IA, IL, AL, PA, MD

 After October comes and goes, what to do with all the pumpkins left over from Halloween? Or maybe the month has passed and you miss those great orange globes. Whatever the reason, we love a good gourd and think you should too!! Here is a wonderful way to get the pumpkin out of your pantry and onto your palette’s preferred list.

Spiced Pumpkin Bread 

The Process…

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Serves 6


3 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 Tbs ground cinnamon

1 Tbs ground nutmeg

2 1/2 cups sugar

4 large eggs

1 cup canola oil

one 15 ounce can pumpkin puree or fresh pumpkin puree

1/2 cup water

1 tsp pure vanilla extract


Preheat oven to 350 degrees.

Grease and lightly flour two 9 by 5 by 3 inch loaf pans.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside.

Whisk together the sugar, eggs, oil in a separate bowl until well blended. Stir in the pumpkin, water, and vanilla and mix well.

Add the flour mixture to the pumpkin mixture and stir just until all the ingredients are moist and blended. Do not over mix.

Pour the batter into the pans and bake until cooked through.

Let cool and enjoy!