Tuesday, November 22, 2011

Mmm mmm Pumpkin Bread

I have a Thanksgiving confession to make...

I hate pumpkin pie.

I always have.
I think it's the texture
and the too pumpkiny taste.
The only way I can eat it 
is with a huge dollop of whipped cream on top.
So that with every bite 
I can mask the pumpkin with the whipped cream.
I think the only thing worse is pecan pie.

Despite my aversion to pumpkin pie
I like almost everything else pumpkin flavored.
Pumpkin spice latte?  Yep.
Pumpkin cookies?  Uh-huh.
Pumpkin bread?  Definitely!

So when I saw this recipe on Dana Treat last week
I immediately bookmarked it and had to give it a try.

I have a recipe for a pumpkin quick bread
that is very true to it's name....quick.
You put everything into one bowl,
mix it up, bake it, and an hour later have some yummy bread.

This recipe involved a few more steps
and a few ingredients I had to run to the store to get, 
(ahem, buttermilk),
but it was still easy and I had 2 loaves in the oven in no time.

I'd highly recommend it to snack on before the big day,
or maybe bring over on Thursday as a hostess gift.

Pumpkin Bread

3 1/4 cup flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 Tablespoon pumpkin pie spice (see below)
1/3 cup vegetable oil
1 2/3 cup granulated sugar
1 1/3 cup packed light brown sugar
2 cups pumpkin puree ( 1 15 oz can)
4 eggs
1/3 cup water
1/3 cup buttermilk

Preheat oven to 350.  
Lightly grease and flour 2 loaf pans.  (I used 9x5 and parchment paper on the bottom)
Whisk together flour, baking soda, salt, pumpkin pie spice in a medium bowl.
Mix the oil, sugars, and pumpkin puree on medium low speed until well blended, about 2 minutes.
Crack the eggs into a  measuring cup and whisk together.
With the mixer on low speed, slowly pour in the eggs, 
making sure each addition is fully incorporated before adding another.  
Scrape down the sides of the bowl.
Add 1/3 of the dry ingredients and mix briefly on low speed.
Add the water and mix well.
Add half of the remaining dry ingredients and mix briefly.
Add the buttermilk and mix well.  
Add the rest of the dry ingredients.  Mix just until combined.  Scrape down sides of bowl.
Divide evenly into the pans.
Bake for 60-75 minutes, rotating every 20 minutes, 
until the loaves are golden brown and a skewer in the middle comes out clean.

Pumpkin Pie Spice
1/4 cup ground cinnamon
2 Tablespoons ground ginger
1 Tablespoon ground nutmeg
1 Tablespoon ground cloves
1 Tablespoon ground allspice

Combine all ingredients in a small bowl and stir with a fork
Keep in a cool, dry place for up to 3 months.

Sometimes I photograph food on my (clean) kitchen floor
because that's where I can get light without a ton of shadows.
Today Cheeto developed a sudden interest in the pumpkin bread.
Don't worry....that's as close as he got.



  1. I'm the same way. I would take many a pumkpin flavored thing over pumpkin pie. I think it's the texture. I love pumpkin bread and pumpkin muffins the most. :)

  2. i love this last photo because people never picture the crazy things we do to get a good photo. so funny. and cheeto is a totally awesome pet name.