Pumpkin Bread

Just as suddenly as summer was upon us a few months ago, it has bid us adieux and made its exit. Without further ado, friends, it is fall. The weather says so. The farmers at the market say so. The apples, the squash and the pumpkins say so. It’s here, and it’s time to snuggle in and hunker down. Burrow under a quilt, hold a cup of cider,Β  and watch the world trade its warm days and green colors for crisp, chilly days and brilliant reds and oranges and yellows.

So, Fall, I tip my hat to you. Welcome. Let’s eat pumpkin bread.

Pumpkin Bread

Adapted from Joy of Cooking

You’ll need three bowls: small, medium and large.

In the medium-sized bowl mix:

  • 1 1/2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves

In the small bowl, combine:

  • 1/3 cup milk
  • 1 tsp. vanilla

In the large bowl, beat until it’s nice and fluffy:

  • 6 T butter (softened)
  • 1 cup honey

Beat in 2 eggs, one at a time. Then fold in 1 cup of canned pumpkin puree.

To your large bowl that now contains the butter/honey/egg/pumpkin mixture, add the flour mixture and milk mixture in three separate additions, folding in until mixed each time. Once it is all incorporated, pour into a greased loaf pan, and bake at 350 degrees for approx. an hour.

Allow the loaf to cool in the pan for 10 minutes. Carefully transfer onto a cooling rack. Once cooled, slice and serve.

19 thoughts on “Pumpkin Bread

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