Spicy pumkin bread

Moist spicy and full of pumpkin goodnessI bake this as soon as there is a snap in the air. It is one of the few things I freeze. And I bake lots of it at holidays for friends – and my husband who loves it.

 
This cake-like bread can be iced or not, depending on your taste. My dessert-loving husband likes it with icing. This super-fast and easy recipe makes two loaves, so you can give one away. The bread is redolent with spice and studded with delicious nuts and cranberries. Leave out the nuts, if allergies are an issue. This is one my favourites; make it for friends and family, and share the love this holiday season.
 
Preheat your oven to 350F/180C
1 cup brown sugar
1cup white sugar
1 cup softened butter or olive oil
3 large eggs
One 15- or 16-ounce can of solid, packed pumpkin. (The size of the can varies from brand to brand, but does not seem to matter. Do not use pie filling by mistake, so check the label.)
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
¾ cup coarsely-chopped walnuts, almonds, or cashews (optional)
¾ cup washed fresh cranberries, dried cranberries, or cherries.
 
Spray two 9 x 5 x 3-inch loaf pans with cooking spray, or grease them well.
 
Tip: I mix all my wet ingredients in my food processor because it is easy and I do not have a big stand-mixer. Then, I add it all to a big bowl of dry ingredients. If you have a stand-mixer, I would start the wet ingredients in there, and add the pre-mixed dry ingredients. This is fast either way.
 
Beat sugar and oil in large bowl to blend.
Add eggs and pumpkin.
 
Mix flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl. Stir into the pumpkin mixture in two additions. Mix in the walnuts and cranberries.
 
Divide batter equally between prepared pans. Bake the cakes until a toothpick or knife inserted into center comes out clean, or about one hour and 10 minutes. Transfer the loaf pans to racks, and cool them for 10 minutes. Turn the bread out onto a rack and cool completely.
 
Optional icing:
 
Beat with a hand mixer or food processor, or vigorously with a fork:
¼ cup butter, until fluffy
Add 1½ cup icing sugar, until fluffy
Also add 1 tsp. vanilla
Also 1 tbsp. milk as needed, to “fluff” the icing
 
 
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