It is that time of year where pumpkin flavor is nearly pouncing you from every corner…pumpkin spice lattes prancing on every coffee shop counter, towering pyramids of pumpkin bread mix at Trader Joes, a sea of canned pumpkin puree on aisle end caps at grocery stores…
I’m not complaining.
Autumn is my season. I feel better, more alive. I love the colors, the sweaters, the kids starting school, the trees, the smell in the air and the flavors. Bring on the pumpkin spice, the apple cake, the soups, stews and warm comfort foods. Sure, I miss the summer produce but my love of autumn has me temporarily blinded to the fact that winter is coming.
This is my first pumpkin baked good of Fall 2009. The house smelled like a dream today! This is very moist and not overly sweet. If you have a sweet tooth, spread the bread with honey butter or stir in a cup of chocolate chips or dried cranberries and walnuts.
Other Pumpkin Taste Treats:
Pumpkin Buttermilk Bundt Cake
Roasted Pumpkin and Garlic Soup
Vegan Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Bars
Basic Pumpkin Bread
Adapted from Bon Appetit
Make 1 large loaf or 4 mini loaves
2 cups flour
2 teaspoons pumpkin pie spice (be sure to use fresh spice for best flavor! see substitute below if needed)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
2/3 cup buttermilk
Preheat oven to 350°F. Butter 9 x 5 x 3 inch loaf pan or 4 mini loaf pans. Whisk flour, pumpkin pie spice, baking powder, salt, and baking soda in medium bowl to blend. Using an electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with buttermilk starting and ending with the buttermilk.
Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. (Adjust for mini loaves. Check after 35 minutes) Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack. Cool bread completely. (Can be made 2 days ahead. Wrap and store at room temperature.)
Pumpkin Pie Spice Substitute: For the 2 teaspoons of pumpkin pie spice, use instead 1 teaspoon cinnamon plus 1/2 teaspoon ginger , 1/4 teaspoon nutmeg and 1/4 teaspoon cloves
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October 19th, 2009 at 11:37 am
It does look very moist. I am sure it makes a great morning quickbread and would probably toast it, then spread a little butter on it!
October 20th, 2009 at 11:38 am
so so pretty and lovely….i can only imagine the scents the filled your home while it was baking.
October 20th, 2009 at 12:05 pm
the pumpkin bundt cake sounds fantastic. so does the pumpkin garlic soup. I don’t normally cook, but I am inspired to by these recipes.
October 20th, 2009 at 8:38 pm
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October 21st, 2009 at 7:56 am
I love fall, too. I just wish it lasted longer where I live…
October 21st, 2009 at 4:04 pm
Is it me or is autumn the baker’s season? I’m in love too. Pumpkin bread is perfect in its basic form or dressed up with chocolate, nuts, ginger, etc. Swoooon.
October 22nd, 2009 at 8:08 pm
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October 23rd, 2009 at 2:53 pm
I made this bread last night and it turned out so beautifully! Thanks for the recipe! Autumn is my season, too. I’m always a little sad to see it go.
October 25th, 2009 at 8:43 am
this looks fantastic! I will have to make some!
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October 25th, 2011 at 4:44 am
Thanks for sharing this nice recipe of bread with pumpkin. I will adjust the ingredients according to my taste :).
January 27th, 2012 at 3:15 am
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