Recipe: Pumpkin Bread
There are so many things to love about fall, but one of my favorite things of the season is pumpkin. It’s hard to top a homemade pumpkin pie or pumpkin roll (except with whipped cream, of course), but pumpkin bread is right up there too. Especially if you put chocolate in it!
Last week I pulled out my trusty King Arthur Flour Whole Grain Baking cookbook that I love so much, and made a double batch of pumpkin bread: one full-sized loaf and one pan of petite loaves.
It smelled so good in the kitchen that even Mochi-dog thought she’d have a bite. Fortunately I realized what she was up to, and she only ate off one and a half petite loaf tops from the stovetop. I can’t recall her doing anything like that in the last 10 months we’ve had her so that just illustrates my point further: even she can’t resist the pull of pumpkin (or perhaps it was the chocolate?)
Also, my kitchen cabinets are apparently the color of pumpkin bread.
(from King Arthur Flour Whole Grain Baking)
Yield: One 9 x 5-inch loaf
Baking temperature: 350°F
Baking time: 1 hour
Pumpkin as an ingredient is a natural for a whole grain loaf. The moisture of the pumpkin is absorbed by the whole grain’s bran, making a moist and tender bread. The more pronounced flavor of the wheat berry combines in harmony with the spices.
2 cups whole wheat flour, traditional or white whole wheat
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup (1 stick, 4 ounces) unsalted butter
1 cup packed light or dark brown sugar
1/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
3/4 cup chopped nuts
3/4 cup raisins, dried cranberries, or chocolate chips
Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan.
Whisk together the flour, baking soda, baking powder, salt, and spices in a medium bowl.
Cream together the butter and sugars in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the sides and bottom of the mixing bowl. Beat in the vanilla and pumpkin. Add the dry ingredients, mixing until evenly moistened. Stir in nuts and raisins, cranberries, or chips.
Pour batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, 1 hour. Remove the bread from the oven and place it on a rack to cool for 15 minutes. After 15 minutes, run a table knife around the edges of the pan to make sure the bread isn’t sticking, turn it out of the pan, and place it on the rack to finish cooling completely before slicing.
As for the options listed above, I used traditional whole wheat flour, pecans, and chocolate chips. That’s good stuff right there, let me tell you.