my favorite pumpkin bread

If you’re reading this and thinking “It’s December! Pumpkin season is over” we can’t be friends anymore.

I bet you’re the same person who starts playing Christmas music on November 1, in which case we were never friends in the first place.

#1, I would eat pumpkin flavored things year round. Pumpkin-spice coffee (Harris Teeter brand, specifically) will probably be purchased in bulk before 2017 ends.

#2, Christmas season does not begin until after Thanksgiving is over. And pumpkin things can still be included in your holiday baking because the flavor profile is warm hugs all around.

Glad we got that cleared up. Hope your Thanksgiving was lovely! I cooked everything and therefore took zero pictures because I was running around like a crazy lady. But everything turned out great! That, or my family is just really nice.

It was kind of weird having Thanksgiving with only 7 people when I’m used to a number closer to 40, but it was nice and relaxing. And then I ended up going home that weekend anyway for my high school reunion, which probably deserves its own post. Next time.

BACK TO THE PUMPKIN. I made this pumpkin bread last year, and while I was a big fan of it at the time, this one is better. It is just a fact of life that things made with butter taste better than things made without.

This pumpkin bread recipe is a more classic version, but I loved the chai flavor profile of the other one so I kept added in those extra spices. I also used a little brown sugar in addition to white sugar, because anything with extra molasses is also better.

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Pumpkin Bread

adapted from Once Upon a Chef, makes 2 loaves

2 cups flour (I used half all-purpose and half whole wheat)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1/4 tsp allspice

1/4 tsp cardamom

1/4 tsp ground ginger

1 1/2 sticks unsalted butter, softened

1/2 cup dark brown sugar

1 1/2 cups white sugar

1 tsp vanilla extract

2 eggs

15 oz can pumpkin

Combine flours, baking soda, baking powder, salt, and all the spices. I recommend sifting here, but if not make sure you thoroughly whisk everything together with a fork.

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In a separate bowl, beat the butter, sugars, eggs, vanilla, and pumpkin together.

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Add the dry ingredients in two portions and mix until combined. I cannot wait to get a stand mixer.

The better is VERY fluffy and whippable (definitely a real word) and less dense than many other quick bread batters I’ve made. Divide into two loaf pans (I only have one at the moment, #registry) and bake at 325 for about an hour or until the top bounces back when you press on it lightly.

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The GS says this bread “ages like a fine wine” and would like me to make it, hide it for a week, and then give it to him. Meanwhile I like it best when it’s straight from the oven and burning my mouth. You do you.

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2 Comments Add yours

  1. Lisa says:

    Love the post. Love pumpkin bread (but with nuts and seeds too) I have to make this. Haven’t made any this year. I love the moistness of oil based bread but hate addding 1 1/2 cups of oil to a recipe. I have no problem adding 3 sticks of butter tho, that’s different!
    Will report back. Have you tried TJ’s pumpkin butter? I spend it on bread w peanut butter almost every morning. I need to stock up before they run out for the season. Pumpkin season for me is year round 😋

    1. Totally agree about adding tons of oil vs butter. And this one is really moist! I find some of the oil ones tend to dry out after a few days but, as the GS noted, this one ages quite well 🙂 love the idea to add nuts and seeds, too!

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