….Included for the yummy pumpkin bread, that is. (But baking the bread may result in the scented hair :)). Yes, indeedy, once autumn rolls in on a carpet of jewel-toned leaves, I seem to bake and cook pumpkin and butternut squash recipes non-stop. We just cannot get enough.
One hands-down favorite is for luscious pumpkin bread. It’s moist, rich, complex–and easy to make. When our friend C gave us some to taste many years ago, I had to have the recipe.
I cannot guess how many loaves I’ve baked over the years, including mini-sized ones that make lovely little gifts. And baking the bread makes the house smell heavenly–rich and spiced.
The recipe is easy to follow and to double. The loaves freeze perfectly–if there’s any left over to freeze:
Pumpkin Bread (Adapted from recipe from The Gables Inn, Lenox, MA)
1 cup pumpkin
1 cup sugar
1/2 cup brown sugar, lightly packed
1/2 cup vegetable oil (I’ve used olive oil in a pinch–still came out tasty)
1/3 cup water
1 3/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1/2 teaspoon EACH of cinnamon and nutmeg*
1/4 teaspoon ginger*
*(I’ve sometimes used ground clove instead of the ginger, or improvised some combination of these sweet type spices to total 1 1/4 teaspoons)
1. Preheat oven to 350-degrees F.
2. Grease and flour the bottom of a loaf pan (I use 8 x 1/2″ or 9″ x 4″).
3. In a large bowl, beat for one minute the pumpkin, sugars, oil, water and eggs.
4. Add remaining ingredients and mix till moistened.
5. Pour batter into pan and bake for 60-75 minutes (toothpick inserted into center of loaf should come out clean. My highly temperamental oven often does not bake the loaves in the time frame mentioned so I use the toothpick testing method).
Other notes: when I double this recipe, it yields one large loaf and 3 mini loaves (mine are about 5 3/4″ x 3 1/4″). Again, my oven is temperamental so I start checking the mini loaves after about 40 minutes of baking and keep checking till they’re done. The original recipe calls solely for granulated sugar, but I like the depth that some brown sugar adds–you decide.