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Cristof de Loet

Recipes-Quick Bread

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    Pumpkin Bread

    Ingredients

    • 2 cups AP flour
    • .5 teaspoon salt
    • 1 teaspoon baking soda
    • .5 teaspoon baking powder
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1.5 sticks (.75 cup) unsalted butter, softened
    • 2 cups sugar
    • 2 large eggs, at room temp
    • 15 oz (1 can, typically) 100 percent pumpkin puree
    • .25 cup pepitas (or oats)

    Instructions

    1. Preheat the oven to 325F with rack in the middle position.
    2. Generously grease two 8x4-inch loaf pans with butter and dust with flour (or use Baker’s Joy).
    3. In a medium bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg.
    4. In mixer bowl, beat the butter and sugar on medium speed until just blended.
    5. Add the eggs individually, beating well after each addition, and continue on medium speed for 2-3 minutes until light and fluffy.
    6. Add pumpkin and mix on low-medium low until combined.
    7. Add the flour mixture and beat on low speed until combined into a grainy mixture.
    8. Turn the batter into the prepared pans, dividing evenly.
    9. Sprinkle pepitas on top of loafs.
    10. Bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.
    11. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

    Tips

    • Wrap cooled bread securely in aluminum foil, freezer wrap or place in a freezer bag. Freeze for up to three months. Thaw overnight in refrigerator before serving.

    Source: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html — But it really comes from a 1963 McCall’s Cookbook.