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Fall is my absolute favorite season. I love the smell of the air, the cooler temperatures, all the activities associated with fall – and pumpkin. I can’t get enough pumpkin! Pumpkin lattes, pumpkin cheesecake (in moderation, of course), toasted pumpkin seeds, and pumpkin bread. Here’s my favorite pumpkin bread recipe. What’s your favorite fall goodie? Please share the recipe.
Pumpkin Bread
Unsalted butter at room temp for the pans
3 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 ½ tsp ground cinnamon
1 tsp freshly grated nutmeg
¼ tsp ground allspice
½ tsp cloves
¼ tsp salt
2 cups canned pumpkin puree
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
¼ cup vegetable oil
1 2/3 cup of buttermilk
Preheat oven to 350. Coat two 8 ½ x 4 ½ inch loaf pans with butter; set aside. In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set aside.
In the bowl of a electric mixer fitted with a paddle attachment, combine the pumpkin and both sugars; mix on medium speed until well combined – 2 –3 minutes. Add the eggs and oil; mix until incorporated, bout 2 minutes, scraping down the sides of the bowl. With mixer on low, add the flour mix in two batches alternating with the buttermilk and beginning and ending with the flour until just combined.
Divide the batter between the two pans; smooth the tops with a spatula. Place pans on a baking sheet. Bake rotating the sheet halfway through until a knife inserted in the top comes out clean – about 55 – 60 minutes. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pan and cool completely. Bread can be kept at room temp, wrapped in plastic for up to 4 days.
Filed in: Jaunty Post
Nov 10th
2009
3:45 am
Emmanuelle Said:
Nancy,I always love your posts !!
This pumpkin bread sounds yummy. But then every pumpkin recipes sound yummy to me. I had some pumpkin pancakes for breakfast last sunday and they weren’t bad either. Checking the internet for recipes I also found : pumpkin french toast, pumpkin waffles, pumpkin cookies… I can’t wait to try them all.
In france, pumpkin is used as a vegetable only, in soup or roasted… what a shame, lol.
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Nov 10th
2009
7:44 am
Nancy Robards Thompson Said:
Oooh, Emmanuelle, pumpkin pancakes! Sounds delicious! I’ll definitely look it up! Love pumpkin soup, too! Thanks for reminding me.
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Nov 10th
2009
8:14 am
Emily McKay Said:
Oh, interesting. We have a fabulous pumpkin bread recipe in our family that we’ve been making for probably thirty years. Very different from yours though. Which is the interesting thing. Maybe I’ll make yours to compare.
Here’s the fall recipe I’m most known for:
Emily’s Cranberry-Oatmeal Cookies
ingredients
1/2 pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt (optional)
3 cups old fashioned rolled oats
1-2 cup or more fresh or frozen crainberries, coarsely chopped
preparation
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt; mix well. Add oats and cranberries; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Note: I sometimes substitute about half the all-purpose flour for whole wheat pastry flour … it makes for a healthier (I like to pretend) and chewier cookie. You could use dried cranberries if you needed to, but they’re usually sweetened and think the tartness is what makes the cookie.
Servings: ABOUT 4 DOZEN
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Nov 10th
2009
8:23 am
Nancy Robards Thompson Said:
Yum, Emily! I’m definitely making those cookies. Would you post your pumpkin bread recipe, too? Let’s do a taste test.
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Nov 10th
2009
8:28 am
Catherine Kean Said:
Oh, Yum!!! Nancy, your pumpkin bread recipe sounds fabulous. I can’t wait to try it. I’ll bet the house smells wonderful when it’s baking.
Emily, thanks for sharing your cookie recipe. Will definitely give these a try.
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Nov 10th
2009
11:14 am
kristan higgins Said:
Oh, mommy! I can very clearly picture this bread, me, and…well, me. Sounds great, Nancy! Can’t wait to try it.
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Nov 10th
2009
12:25 pm
Nancy Robards Thompson Said:
Catherine, it does make the entire house smell so good… like fall!
Kristan, that’s pretty much how it is in my house, too. Me, myself and I enjoy the entire loaf. Pyroman is one of those curious creatures who can resist sweets and our daughter thinks you’re trying to poison her if you give her pumpkin anything. All I can say is more for me. But I would share with you… maybe.
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Nov 10th
2009
1:24 pm
Shana Said:
I love pumpkin scones, pumpkin muffins, pumpkin latte… Can one of you come and cook all these delicious recipes for me?
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Nov 10th
2009
5:52 pm
KathrynSmith Said:
Mmmm. I love pumpkin! Think Steve and I will have to head out for pumpkin lattes tonight!
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Nov 10th
2009
9:06 pm
RobynDeHart Said:
I love all things pumpkin! Emily makes fantastic pumpkin bread and I had some this past weekend, so tasty. I make an easy pumpkin muffin – it’s actually a weight watcher recipe – this time of year. And then there’s pumpkin pie, it’s just not the holidays without that. Yum!
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