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Pumpkin Bread

Pumpkin Bread
The chill in the air is a signal to get ready for all autumn has to offer and among these, pumpkin bread is my favorite! 

 

 

 

Pumpkins abound in October but this is beyond the friendly jack-o-lanterns as we approach the end of the month. We don't have to wait until November for delicious pumpkin treats either. This recipe for my Pumpkin Bread has been a sought after dish by family and friends alike and it is so easy to make you will delight your family and friends with loaves for the rest of the year! 

 

 

 

 

Ingredients

1 1/2     cups all purpose flour

1            tsp baking soda

1/4        tsp baking powder

1            tsp salt

1 1/2     tsp ground cinnamon

1            tsp ground ginger

1            tsp freshly grated nutmeg

2            large free range eggs

1/3        cup milk

1/2        tsp vanilla extract

6           TBSP butter, softened

1            cup granulated sugar

1/3        cup brown sugar, packed

1             cup cooked or canned pumpkin puree

1/2         cup chopped walnuts, optional

1/4         cup pepitas (pumpkin seeds)

 

Instructions

1.  Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan and line with baking/parchment paper.

2. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. 

3. In a small bowl combine milk and vanilla.

4. In a large mixing bowl beat softened butter, granulated sugar and brown sugar until light and fluffy. 

5. Beat in each egg one at a time.

6. Add pumpkin puree and beat on low speed until just combined.

7. Add the flour mixture in 3 parts, alternating with the milk mixture. Beat on low speed until smooth.

8. Fold in walnuts.

9. Pour batter into prepared pan and bake until a toothpick or skewer inserted in the center comes out clean, approximately 1 hour. 

10. Allow to cool in pan on a rack for 5-10 minutes before unmolding. Garnish with pepitas.