Fall is officially here. FINALLY! It’s supposed to be about 105 here today, but I am not about to let that stop me from cooking and baking with all the apples, pumpkin, pears, and cinnamon I can handle.
As far as muffins, cookies, and quick breads go, I’ve been a “stuff” kinda girl. My current favorite quick bread is this autumn harvest bread–a pumpkin bread brimming with apples, raisins, cranberries, and walnuts. But lately, I’ve been leaning more toward some simpler flavors. With this new development, I decided the first day of fall would be the perfect day to share a classic pumpkin bread recipe.
Classic Pumpkin Bread
adapted from The All-New Joy of Cooking
6 TBSP unsalted butter, softened
2/3 c. granulated sugar
1/3 c. light brown sugar
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp freshly-grated nutmeg
1/4 tsp ground cloves
1/3 c. milk
1 tsp. vanilla
2 large eggs
1 c. pumpkin puree
1. Preheat oven to 350 degrees F. Grease or spray a 9×5-inch loaf pan. (This recipe can be used for mini pans, as well. Just follow the timing instructions that may have come with them.)
2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together on medium-high heat until light and fluffy, about three minutes.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
4. Combine milk and vanilla in a measuring cup.
5. Reduce mixer speed to medium-low and beat in eggs, one at a time, then pumpkin until incorporated.
6. Reduce mixer speed further to low and add the flour mixture in three additions, alternating with the milk mixture. Stop the mixture and scrape down sides of bowl with a spatula when necessary.
7. Pour batter into prepared pan and spread evenly. Bake 55-60 minutes, or until a toothpick inserted in the middle comes out mostly clean. Let cool ten minutes in the pan on a wire rack. Then turn out and allow to cool completely.
one year ago: salmon florentine
two years ago: Another fall staple in our house, butternut squash, black beans, and feta quesadillas.
three years ago: lemon crostata with fresh figs and goat cheese