Pumpkin Bread

Thanksgiving hasn’t even arrived yet and I’m already falling behind. Why is it that no matter how hard I try to slow down time, it speeds up during my favorite time of year?

We all love banana bread. It’s easy, makes a great breakfast, and is super tasty. But this time of year, it’s time for something else. And you know I am a lover of all things pumpkin (and I recently discovered a dear friend of mine is not a fan of pumpkin. How can that be? I suppose I could forgive her, but ouch, that hurts).  Thus, it is time for Pumpkin Bread.

I’m embarrassed to admit that I’ve never actually made pumpkin bread before. And now that I’ve made it, banana bread will never be the same. I really loved this recipe. I don’t even care if others liked it or not (they did, but besides the point) because I liked it so much. In fact, if others didn’t like it, I wouldn’t have to share. Selfish, but I’m ok with that.

It’s incredibly moist, just enough pumpkin flavor, and very easy to make. What more could you want in a quick bread? This is a great change from banana bread and just as easy. The spices can be changed to your liking and it makes two loaves. One to eat  now, and one to eat tomorrow. Or to freeze. Whatever works for you. It does freeze well, which is a bonus. I’m not sure how it would be if you froze it for an extended period of time, but a week worked great.

I searched many recipes and finally settled on this recipe from King Arthur Flour. Their recipes are consistently great and the reviews were fantastic as well. The edges start browning a little soon for the center to finish, so I recommend covering with foil for the last 15 minutes. It’s hard to wait, but let it cool, wrap, and eat the next day.

I did not add the nuts or chocolate. This may surprise you (it surprised me!) but I am not a fan of chocolate and pumpkin together. I love them separately, but for me, they just don’t work together. Feel free to think I’m strange.  I also modified the spices, and you should too depending on your preferences. Enjoy this bread with a nice hot cup of coffee, or use it in a trifle, which will be my next post, coming soon. Three pumpkin posts in a row? It’s November. That’s allowed.

Yield: 2 loaves

One year ago: Pumpkin Whoopie Pies with Maple Cream Cheese Icing

Difficulty: Easy!

Pumpkin Bread

Modified slightly from King Arthur Flour

  • 1 cup vegetable oil
  • 2 2/3 cups granulated sugar
  • 4 large eggs
  • 2 cups (or one 15-ounce can) pumpkin (not pumpkin pie filling)
  • 2/3 cup water
  • 3 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp all spice
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts or pecans, optional (toast first for extra flavor)
  • 1 1/2 cups chocolate chips, optional
  • coarse white sugar,  for sprinkling on top, optional (recommend!)

Note: I did not add nutmeg because….gasp…I was out! I couldn’t believe it either. I have quickly remedied that issue, but wish I had some for this bread. It would be quite tasty. Add about 1 tsp. Yum.

Directions

1. Preheat the oven to 350°F. Lightly grease two 8 1/2″ x 4 1/2″ loaf pans (if you’re making the plain version of the bread); two 9″ x 5″ loaf pans (if you’re adding chocolate chips and nuts); or one of each, if you’re making one plain loaf, and one loaf with chips and nuts.

2. In a large bowl, beat together the oil, sugar, eggs, pumpkin, vanilla, and water.

3. Whisk the flour, baking powder, baking soda, salt, and spices in a separate bowl. Add to the wet mixture and mix until just combined!

4. Mix in the chips and nuts, if you’re using them (you can coat with about 1 TB of flour if you don’t want them sinking, but be sure to subtract that from the flour above). To make one loaf with chips/nuts, one loaf without, divide the batter in half. Leave one half plain, and add 3/4 cup chips and 1/2 cup nuts to the other half.

5. Spoon the batter into the prepared pans. Sprinkle the tops of the loaves with coarse sparkling sugar, if desired.

6.  Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2″ into the top of the loaf doesn’t encounter any totally unbaked batter.

7. Remove the bread from the oven, and cool it on a rack. When it’s completely cool, wrap it well in plastic wrap, and store it overnight before serving.

 

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2 Comments

Filed under quick bread

2 responses to “Pumpkin Bread

  1. This looks fabulous and I also trust King Arthur Flour recipes.

  2. It looks wonderful! I keep the recipe for a next time!
    Greetings from France.

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