recipe……pumpkin bread……

i bake……a lot. that actually may even be an understatement. during fall and holidays, my home usually smells of cinnamon, chocolate, vanilla, brown sugar…..all the good stuff. baking (cooking too) brings comfort to me……i bake if my babes have had a particularly rough week at school, i bake in the time of mourning, i bake for ones’ happiness……

every fall i bake pumpkin bread……one thing to know about my baking, i never add salt, even in the butter, always no salt, always unsalted butter…..unless of course if im making something with salted caramel.

this pumpkin bread is so heartwarming. it is insanely good….the flavors marry one another in this eternal bond……..the bread is moist and perfect in so many ways. i love it in the morning with my coffee, my babes enjoy it topped with some homemade whipped cream……its good stuff folks……it freezes very well too (up to 3 months)

 

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3 1/3 c. organic flour

2 tsp baking soda

2 tsp organic cinnamon

1 tsp organic ground nutmeg

1 tsp pumpkin pie spice

1 1/2 c. organic granulated sugar

1 1/2 c. organic brown sugar

1 c. vegetable oil

4 organic, cage free, eggs

2/3 c. water

1  15-ounce can of organic can pumpkin

this recipe yields 2 loaves, which you will want 😉

preheat oven to 350. grease loaf pan (standard size 9x5x3 could use other sizes, just adjust bake time accordingly). in a large bowl, combine flour, baking soda, cinnamon, nutmeg and pumpkin pie spice. set aside.

in a large mixing bowl, combine both sugars and oil. beat with electric mixer on medium speed until well mixed. add eggs and mix well. alternately add flour mixture and the water (starting with the flour mixture and ending with the flour mixture) to sugar/oil mixture beating on low speed after each addition just until combined. beat in pumpkin until mixture is mixed well.

spoon batter into pans, spreading evenly. bake 50-60 mintues, time varies depending on oven and what size breads you are baking. bread is done when toothpick inserted in center of bread comes out clean. cool in pan for 10-20 mintues and remove loaves from pans to cool completely. you should allow the breads to rest overnight (wrap in plastic or put in gallon freezer bags before you do)….however, we have not been able to wait that long to do so.

to store: bread keeps in fridge (wrapped) for up to 1 week or put loaves in freezer bags and freeze for up to 3 months.

make this bread folks……its fall in a bread. play around with some ideas…maybe top with a streusel, a light frosting….cream cheese, toffee nut, dulce de leche? just a thought.

 

 

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