A Favorite Pumpkin Bread — When the leaves begin to turn — or even before — I’m whipping up my all-time favorite pumpkin bread. It’s like a rite of passage into one of my favorite seasons of the year!
Because pumpkin embodies everything we love about the fall season… cable knit sweaters, warm spicy apple drinks, beautiful leaves, cool air… and festive celebrations.
Whether it’s pie, muffins, bars … or bread. The warmly spiced flavors of fall are a perfect accompaniment for pumpkin.
If you love pumpkin… you’re not alone. Nielsen Newswire reports:
“While pumpkin bread, pies and baked goods are flying off shelves, the pumpkin flavor is also making its way into products that are captivating consumer’s curiosity. Pumpkin-flavored dog food, oral hygiene and gum products not only exist but are selling well. With sales of $12,878,380, $1,038,879 and $970,460, respectively, pumpkin-flavored goods show no sign of slowing down,” according to Nielsen Newswire.
The flavor of pumpkin spice, for me, is about tradition and warmth and of course, good taste. Here is one of my family’s favorite recipes for Pumpkin Bread.
Classic Flavors of Fall: A Favorite Pumpkin Bread
A Favorite Pumpkin Bread — When the leaves begin to turn — or even before — I’m whipping up my all-time favorite pumpkin bread. It’s like a rite of passage into one of my favorite seasons of the year! It’s a liberally spiced dense cake-like bread, that makes the house smell heavenly.
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1–1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 2 large eggs
- 1 15-ounce can 100% pure pumpkin
Preheat the oven to 325°. Generously grease a large loaf pan.
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg in a bowl. Set aside.
In the bowl of an electric mixer, beat the butter and sugar until just blended. Add eggs one at a time, and continue beating until the mixture is light and fluffy. Add the pumpkin and mix well. Then add the flour mixture and mix until well combined.
Transfer the batter to the prepared loaf pan. Bake for 75-85 minutes, until a toothpick, inserted in the center, comes out clean. Let loaves cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.