Tuesday, September 6, 2011

Recipe: Pumpkin Bread

I am more than excited that Fall is almost here. Although I don't hesitate to make Fall-esque recipes all year around, when Fall officially arrives, I definitely step it up! Pumpkin is my favorite. Pumpkin bread, pancakes, pie, muffins, scones and so on. There's even a Pumpkin Spice coffee that Gloria Jeans offers only this time of year. For the record, I am not a flavored coffee gal but this is the one exception.

I've been looking at the three cans of pumpkin left over from last year's stockpile for a few weeks now. I'm going to use one to make Pumpkin Pie Popsicles from Marla at Family Fresh Cooking, one for a pie and the other I used yesterday for this wonderful pumpkin bread. Pumpkin bread recipes are everywhere. So many variations. Some spicy, some not. Some with nuts, lots without. Some with butter, others with oil, etc. You get the picture. I have a go to Chocolate Chip Pumpkin Bread from Cooking Light that I adore but had yet to find/create a recipe for regular pumpkin bread. Until now that is. I think I've come up with a pumpkin bread that is worthy of making on a regular basis. And even worthy enough to give to friends and family. My recipe is based on a recipe I found at Allrecipes.com. I reduced the sugar a bit and used a combination of brown and white sugar, replaced one cup of AP flour with white whole wheat flour, replaced half the butter with organic cinnamon applesauce and adjusted the spices a bit.

This bread came out moist and flavorful. Distinctly pumpkin spice. It was a hit with my boys, including the hubby. Now that I have a basic recipe to make, and even though it's great just the way it is, I'll certainly be experimenting with it throughout the season. Maybe a little ginger and maybe some walnuts? It will be fun to taste it evolve. I'll definitely post any adjustments that I think are worth sharing. For now though, here is a pretty darn good start to a wonderful Fall!

Pumpkin Bread
Adapted from here.
24 servings (two loaves)

2 cups All-purpose flour   
1 cup White Whole Wheat Flour   
1 tbsp Baking powder   
1 1/2 tsp Baking soda   
2 tsp Ground cinnamon   
1 1/2 tsp Ground allspice   
1 1/2 tsp Ground nutmeg   
1/2 cup Butter     
1/2 cup Organic cinnamon applesauce, unsweetened   
1 1/2 cups Brown sugar   
1 cup Sugar     
3 Eggs  
1 can (15 oz) Pumpkin  

Preheat oven to 350 degrees.

1. In medium bowl combine flours, baking powder, baking soda, cinnamon, allspice and nutmeg. Set aside.

2. In large bowl cream butter, applesauce and sugars. Add eggs, mix until incorporated.

3. Add dry ingredients to wet ingredients, gently mixing until mostly combined. Fold in pumpkin.

4. Pour into two standard loaf pans lined with parchment paper. Bake for 45 minutes.

5. Allow to cool (I only waited until it was not too hot to slice!), cut loaves into 12 slices each. Enjoy!

The first loaf is almost gone. I cut the second loaf and put in the freezer. We'll see how long that one lasts!

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