Nancy Robards Thompson
Nancy Robards Thompson

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12 comments

Categories:
fall, fall recipes, Food, Nancy Robards Thompson

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pumpkin-bread

 

 

According to the Farmer’s Almanac, it becomes fall in the Northern Hemisphere at exactly 10:21 a.m. EDT on Thursday, September 22. Even though it will take it a while to find Florida, as of that date, I will long for the smell of autumn in the air, the cooler temperatures, all the activities associated with fall – and pumpkin. I can’t get enough pumpkin; pumpkin spice lattes, pumpkin cheesecake (in moderation, of course), toasted pumpkin seeds, and pumpkin bread. I’ve shared my favorite pumpkin bread recipe below. What’s your favorite fall goodie?

beauty-and-the-cowboy-1-summerfair_beautyandthecowboy_round2medium-672x1024-2I have another treat for you. My book Beauty and the Cowboy is free for a limited time. Get your copy HERE!

 

Nancy’s 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.

 

 


12 thoughts on “A Recipe and a FREE Book!

  1. Claire Matthews says:

    Thanks for the freebie and the recipe. Now I’m hungry! 😀

  2. Dawn A says:

    I’m not really a fan of pumpkin flavor, except pumpkin bread. Thanks for the recipe and the free book!

  3. Amy says:

    I love all things pumpkin, also. I just discovered a delicious pumpkin yogurt by Noosa. Their coconut was my all time fave and now I am all about the pumpkin. Thanks for the book and recipe!

  4. Glenda says:

    Thanks for the recipe and book, Nancy! I’m with you on having to wait a while for those cooler temps, but it’ll be great when they get here!

  5. Kathleen Kathleen says:

    That sounds absolutely delicious, Nancy! Now will you please cook one for me? 😉

  6. Shana Galen Shana Galen says:

    It will be November before it feels like fall in Houston (probably Florida too), but we can turn the AC down and pretend.

  7. Pamela Johnson says:

    Already had bought the book but the recipe is a bonus. Have been using pumpkin lately and love it in so many things

  8. catslady5@aol.com says:

    Both sound good. I think I enjoy pumpkin so much because you really don’t get it all year round!

  9. Lexi Eddings Lexi Eddings says:

    You really captured the aroma of fall with your pumpkin recipe. Now if only the temp would dip so I can break out my sweaters!

    Thanks for the freebie book, Nancy! Sounds perfect to snuggle up with on a blustery day.

  10. Lisa Hutson says:

    Very generous.

  11. Eileen A-W says:

    That bread sounds wonderful!! That book was one of my favorites. Thank you Nancy!!

  12. Denise says:

    Loved the story

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