One of my all time favorite things my Mom used to make as a kid was her pumpkin bread. There was something about it baking in the oven, infusing the entire home with warm smells of cinnamon and nutmeg. When it came out of the oven, it took everything out of my sister and me to not devour it while it was cooling on the counter. But my personal favorite part of it? Was the next day when the top would get a little sticky leaving a delicious residue on your fingers to lick off.
While FaceTiming with my sister the other day she was whipping up a loaf of her own. Since I couldn’t wait 24 hours for her to bring me some to share, I decided I had to make my own. I also had a Friendsgiving to attend and was in charge of bringing something sweet. So I made one loaf and a dozen muffins. To be honest, I ate all one dozen muffins on my own within 36 hours. I’m ashamed, but also, who cares. This time of year is all about indulging.
My Mom’s recipe is a little different than the one below. She likes to use Bisquick as the dry ingredient base and just adds in a few other things. It’s delicious, but I just never have Bisquick on hand. So I use this Martha Stewart recipe and tweak it a bit with a few additional spices. I have the Martha Stewart Bakes cookbook and have only used two recipes, her banana bread and this one. I’m determined to try more recipes this winter as they all look so delicious. Over the weekend I actually tried my hand at pumpkin pie and it was amazing. Love everything pumpkin!
I believe pumpkin breads should be spicy and full of fall flavors. So in addition to the cinnamon, I add in nutmeg, clove and just a touch of ginger. You can really have fun with this too and even add in crystalized ginger or chocolate chips. The batch makes two loaves, or 2 dozen muffins. Doing one loaf and one dozen muffins was what I did, but just keep in mind the cooking time! Muffins only took about 20 minutes or so.
PS try my pumpkin gingersnap trifles and my spiked pumpkin spiced latte.
EASY PUMPKIN BREAD RECIPE
Pumpkin Bread
Ingredients
- 3 cups all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice I left this out since I don't have it on hand
- 1/4 tsp clove
- 1/4 tsp salt
- 2 cups canned pumpkin puree
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 4 eggs
- 1/4 cup vegetable oil
- 1 2/3 cup buttermilk
Instructions
- Preheat oven to 350 and coat two 8 1/2 by 4 1/2 loaf pans with butter or cooking spray.In a large bowl whisk flour, baking powder, baking soda, spices and salt.In an electric mixer with the paddle attachment combine pumpkin and sugars and mix until well combined. About 2 to 3 minutes.Add eggs and oil, mix until incorporated. Scrape down the sides of the bowl.With the mixer on low, add in the flour and milk in 2 batches alternating. Begin and end with flour.Divide the batter into two pans and bake for 55 to 60 minutes or until a toothpick comes out clean. Remove loaves from pan and let cool completely.
Photo by JNelly
