Well, it’s officially fall which means pumpkin EVERYTHING! Has your Pinterest feed been overtaken things like “pumpkin spice popcorn” and “pumpkin hot chocolate” (which actually has no chocolate in it)? Well, here’s my contribution to the pumpkin madness: a beautiful pumpkin quick bread. It’s a one-bowl recipe (no mixer needed!) for a single loaf of lightly spiced, not too sweet, pumpkin-y goodness. It makes your house smell like autumn as it bakes and toasts up perfectly. Add a nice layer of butter and a hot cup of coffee and you have the ultimate fall breakfast (or second breakfast).
I adapted this recipe from one found in my Taste of Home baking book. Little Man even helped me make it; he has great stirring skills! If you’re not all pumpkinned-out yet I hope you’ll bake a loaf and enjoy it greatly!
Spiced Pumpkin Bread (adapted from The Taste of Home Baking Book)
Yield: 1 Loaf
- 3/4 cup organic evaporated cane sugar crystals (or white sugar)
- 3/4 cup sucanat (or brown sugar)
- 1/2 cup (1 stick) butter, melted
- 2 eggs
- Scant 1 cup (1/2 of a 15 oz. can) pumpkin puree
- 1-3/4 cups flour (I used organic, unbleached AP flour)
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly ground nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. ground allspice
- 1/8 tsp. ground cloves
- 1/4 cup water
Preheat the oven to 350 degrees F. Butter or grease a 9 x 5 in. loaf pan.
In a large bowl, whisk together then sugars, melted butter, and eggs. Add the pumpkin puree and mix well. Add the rest of the ingredients except water and mix until combined using a whisk and/or wooden spoon. Finally, stir in the water to create a thick batter.
Pour the batter into the prepared pan. Bake for 50 to 65 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes before turning out onto a rack to cool completely.
My favorite way to eat this is toasted with butter, but it’s yummy just plain as well. Enjoy pumpkin season!