Sunday, September 15, 2019

a classic pumpkin loaf

A staple in the kitchen, once the words pumpkin and spice start popping up everywhere it seems, is a classic pumpkin loaf.

I have tried a few different recipes, but my go-to recipe is from Martha Stewart Living. It's not just that it turns out perfectly every time, or that it makes two perfect loaves (which seem to last just as long as one loaf), but that it's a pretty straightforward recipe that I know by heart, so it's just comfortably familiar.

Pumpkin Bread
from Martha Stewart Living

Preheat oven to 350. Butter two loaf pans.

Melt 1 1/2 sticks of unsalter butter (12 tbsp) and set aside
Set aside 1/2 c. of buttermilk and four eggs.

In a bowl, sift the following:
3 1/4 c. flour
3 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
3/4 tsp. kosher salt

In the bowl of stand mixer, mix the following to combine:
1 15 oz can of pure pumpkin, not pumpkin pie filling. (*note - In Canada, our common tin of E. D. Smith's pure pumpkin is actually 796 mL, which means you only need a half can for this recipe.)
1 c. of dark brown sugar, packed
1 c. of white sugar

Add butter and the 4 eggs. Scrape down bowl and mix thoroughly.
Alternate dry ingredients with the 1/2 c. of buttermilk, finishing with the remainder of dry ingredients.

Mix just until combined. Scrape down bowl. Divide evenly between two pans. Smooth out tops and bake in middle of top rack for roughly an hour. The recipe calls for 70-80 minutes, but I start checking at 60 minutes. Insert a toothpick to check if loaves are done. Cool 10 minutes and then remove from pan to finish cooling.

The loaves get the perfect, muffin-like top, and are nice and moist. Another reason I love the recipe is because it's so versatile. A slice is perfect with a generous amount of butter, stored in your pocket for a nice walk or as a quick breakfast on the go, or to make it a little more special, some swirled cream cheese frosting and a sprinkle of toasted walnuts does the trick. Either way, it won't last long.

It's also the perfect after school snack with a cup of tea.

And if the smell of pumpkin bread baking isn't enough to send you searching for your pile of knitted sweaters and Hunter boots, seeing the garden take on it's fall hues will do the trick.

1 comment:

Thanks for leaving your comments! I always love reading them. - Maria