Good morning! Did you have a nice weekend? Mine was great, we went out with friends in Saturday for dinner and a play and Sunday we relaxed, read and caught up on things around the house. It has been raining here for what seems like weeks, although I think it has only been 5 days, but the sun finally came out on Sunday so it was the perfect end to the weekend.
In the last few weeks I have made 2 kinds of pumpkin yeast rolls, 2 kinds of pumpkin bread, a pumpkin cheesecake, pumpkin brownies and pumpkin pasta with browned butter and crispy sage. Just in case you hadn’t realized Fall is my favorite time to bake(and eat) because I love all of the spices and flavors.
Pumpkin bread is one of my favorite things to make not only because I love its sweet, and spicy taste but also because it is a great treat to give away or mail to your favorite people.
This bread is a classic and although I have my own favorite recipe I am always open to trying new ones. I found this recipe from Baked by An Introvert on Pinterest.
If you are looking for some Fall recipes check out my Fall Baking Board on Pinterest.
Ingredients
1 15 oz. can of pumpkin puree
1/4 cup of vegetable oil
1/4 cup butter, melted and cooled
2 large eggs
1/3 cup buttermilk
2 cups all-purpose flour
11/2 teaspoon Ground Cinnamon
3/4 teaspoon baking soda
Directions
On a baking sheet, take 4 connected sheets of paper towels and fold in half. Spread the pumpkin across the folded sheets and set aside for 10 minutes.
Preheat the oven to 350, adjust the oven rack to the lower third rung. Prepare a 9×5″ loaf pan with cooking spray and line with parchment paper.
In a large mixing bowl combine the oil, cooled butter, granulated sugar and the brown sugar, mix with a whisk until combined well. Then add the eggs one at a time mixing well after each one.
Transfer the drained pumpkin into the bowl with the wet ingredients, add the buttermilk and mix well.
In a separate bowl combine the flour, salt, baking soda and the spices and mix with a whisk. Then combine with the wet ingredients. Mix the dry ingredients until just incorporated with the wet ingredients. You do not want to over mix.
Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven, cool on a air rack for 30 minutes then remove from pan and let cool completely on a wire rack.
Or eat warm, it is delicious plain but it is also very good with butter!
Have a great day!
Post contains affliate links.
Linking to:
Rosemary and Tarragon Spicy Mixed Nuts
Keep Cozy: Throws for Fall and Winter
Fall Bucket List to Make the Most of the Season
Summer Salad with Beet Greens, Blueberries, Greens and More
Mmmm, pumpkin bread! And pumpkin cheesecake!
I recently made pumpkin gnocchi with sage-infused brown butter. Pretty good. But I preferred another version I had made earlier, with the sage in the gnocchi, and served with a garlicky romesco sauce.
They don't sell canned pumpkin purée here, so I have to make it myself, and actually it's easy–bake a pumpkin that's cut in half, and scoop out the insides when soft.
not crazy about Pumpkin pie, this bread looks like a winner . Could I use the bread machine? Perfect for bread sticks for church bazzar.
THE SEASON TO BAKE HAS ARRVED!
YOU INSPIRE ME!!!!!
I'd enjoy that.
I love pumpkin pie, so would probably love this as well!
Brenda
Nothing like a classic in the kitchen and in our interior design!