It’s fall, and we all know what that means: the return of hearty cold weather treats. One of my personal favorites is pumpkin bread. I found this great recipe in the Food and Wine annual for 1999, and thought I’d share it with all of you out there who love to bake as much as I do.
1 1/2 Cups all-purpose flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1/2 tsp baking powder
6 Tblsp unsalted butter, softened
1 1/2 Cups light brown sugar
2 large eggs
1 Cup canned unsweetened pumpkin puree
1 tsp pure vanilla extract
1/2 Cup milk
Preheat oven to 350F. Butter a 9″x5″ loaf pan, line the bottom with waxed paper. In a bowl, sift together the flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves, and baking powder.
In a large bowl, beat the butter until creamy. Gradually add the brown sugar and beat for four minutes. Beat in the eggs one at a time. Beat in the pumpkin puree. Stir the vanilla into the milk. Beat the dry ingrediants into the pumpkin mixture in three additions at low speed, alternating with the milk mixture.
Spread the batter in the prepared pan. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
Of course, if you’re as impatient as I am, you might just cut it a touch early. After all, it’s pumpkin bread. I wait all year for this!