Fall is pumpkin season whether the temperature is 80 or 60 degrees! Starting with October right through November, pumpkins are everywhere. What better way to celebrate this nutritious, delicious winter squash than to fill your house with the fragrance of years gone by. Pumpkin recipes of all kinds are passed down from generation to generation whether it is pumpkin soup, pumpkin pie, pumpkin cake, or … pumpkin bread!
Nutritional information about pumpkins
Old Fashioned Pumpkin Bread
Makes 2 loaves
Ingredients:
2 cups all-purpose flour (you can also substitute part or all the AP flour with spelt flour)
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 1/2 sticks (3/4 cup) unsalted European butter, softened (like Kerry Gold)
1 cup granulated sugar
1 cup dark or light brown sugar (the darker the more molasses taste)
2 large eggs at room temperature
1 (15oz) can 100% pumpkin puree or 2 cups fresh pumpkin puree
Instructions:
- Preheat the oven to 325 degrees F and set an oven rack in the middle position. Grease two bread loaf pans with butter and dust with flour.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, nutmeg and cinnamon. Whisk until well combined; set aside.
- In the large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin.
- Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- The bread can be frozen for up to 3 months. After it is completely cooled, wrap it in plastic wrap, then aluminum foil and place in an airtight freezer bag. Thaw overnight in the refrigerator before serving.
Adapted from joyfoodsunshine.com.
