I had some canned pumpkin in the fridge left over from last week's pumpkin spice granola recipe, so I decided to bake up a loaf of pumpkin bread. I've posted about pumpkin bread twice before, so I searched for a new recipe to try this time around. I stumbled upon one posted on Epicurious from Bobby Flay's Bar Americain Cookbook and thought it looked promising. As per usual, I made a few tweaks here and there (including decreasing the sugar content and adding in a little more spice), and the resulting quick bread is delicious -- full of pumpkin flavor tied together with a healthy dose of autumnal spices. Now, if only I could spend the rest of the afternoon curled up on the couch with a good book, a cup of hot tea, and a large slice of pumpkin bread. Alas, it's back to work for me!
Pumpkin Bread (printer-friendly version)
makes one 9" loaf
1 3/4 cups 100% whole-wheat pastry flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 tablespoons unsalted butter, softened
1/4 cup vegetable oil
1 cup canned pumpkin puree
2 large eggs
2/3 cup filtered water
1. Preheat the oven to 350 degrees. Spray a 9" loaf pan with cooking spray; set aside.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, and ginger. Set aside.
3. Using an electric mixer, cream together the butter, sugar, molasses, and oil at high speed. Scrape down the sides of the bowl with a spatula as needed.
4. Add in the pumpkin puree and stir at medium speed until combined.
5. Add the eggs one at a time, stirring in between additions to combine.
6. At low speed, alternate between stirring in the flour mixture and the water. Continue stirring until the batter is just combined together.
7. Spoon the batter into the prepared loaf pan.
8. Bake in the oven for 60-75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Let the bread cool in the pan on a wire rack for 10 minutes. Then remove the loaf from the pan and allow it to cool completely.
10. Once cooled, wrap the bread in aluminum foil and store in the fridge.
(adapted from this Epicurious recipe)
makes one 9" loaf
1 3/4 cups 100% whole-wheat pastry flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 tablespoons unsalted butter, softened
3/4 cup raw sugar
1/2 tablespoon organic blackstrap molasses1/4 cup vegetable oil
1 cup canned pumpkin puree
2 large eggs
2/3 cup filtered water
1. Preheat the oven to 350 degrees. Spray a 9" loaf pan with cooking spray; set aside.
2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, and ginger. Set aside.
3. Using an electric mixer, cream together the butter, sugar, molasses, and oil at high speed. Scrape down the sides of the bowl with a spatula as needed.
4. Add in the pumpkin puree and stir at medium speed until combined.
5. Add the eggs one at a time, stirring in between additions to combine.
6. At low speed, alternate between stirring in the flour mixture and the water. Continue stirring until the batter is just combined together.
7. Spoon the batter into the prepared loaf pan.
8. Bake in the oven for 60-75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Let the bread cool in the pan on a wire rack for 10 minutes. Then remove the loaf from the pan and allow it to cool completely.
10. Once cooled, wrap the bread in aluminum foil and store in the fridge.
(adapted from this Epicurious recipe)
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