Pumpkin Bread

Pumpkin bread made with sweetness, spice, and olive oil satisfies the need for simple and delicious baked goods that can be enjoyed throughout the day.  A thick slice is perfect with morning tea or coffee and even with a seasonal lunchtime salad, which is how I have been eating it lately.  While I won’t be ready for pumpkin pie (or rather my strawberry pumpkin tart) until Thanksgiving, this pumpkin loaf recipe keeps me inspired with cinnamon, nutmeg, and all the cozy spices.

Olive oil lends both moisture and a lovely, nuanced flavor to the bread, but feel free to spread some butter on top for extra deliciousness.  When selecting an oil for baking, I opt for an extra-virgin variety that is labeled as mild or buttery in flavor rather than a robust style with a more peppery bite.

For the sweetness in this loaf, I rely on brown sugar and cane sugar, which comes entirely from sugarcane as opposed to the combination of cane and sugar beets founded in the granulated variety.  Since cane sugar retains a bit of molasses and a slightly deeper flavor, it pairs perfectly with warm spices.  If you cannot find cane sugar, or simply prefer granulated, substitute that ingredient when gathering the items below and under-fill the measuring cup just slightly when measuring.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ¼ cups pumpkin puree (not pumpkin pie filling)
¾ cup light brown sugar
½ cup cane sugar
½ cup extra-virgin olive oil
¼ cup whole milk
2 teaspoons vanilla extract
2 eggs
Optional: Pepitas for topping

Begin by preheating the oven to 325 degrees and preparing a standard 8 ½ loaf pan. Use a light coating of cooking spray or lightly butter the sides of the pan then line with two overlapping pieces of parchment paper, one extending lengthwise and the other crosswise.  This will make it easier to lift the loaf out of the pan after baking.

In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg, whisking to combine and eliminate any lumps. When measuring the flour, use a spoon to scoop the flour into the measuring cup then level it with a flat surface such as the side of a knife. This is a different style of measuring than used for brown sugar, which is packed into the cup.

In a separate bowl, combine the pumpkin puree, brown sugar, cane sugar, oil, milk, vanilla extract, and eggs.  Whisk to combine.

Make a well in the dry ingredients, pour in the pumpkin mixture, and fold to combine.  There should be no dry streaks or sections of flour.  Be careful not to over-mix.  Pour the batter into the loaf pan, scraping the side of the bowl so as not to leave any behind.  Smooth the top of the bread with a spatula, and tap the loaf pan a few times to release any air bubbles. Top with pepitas if desired for a bit of crunch.

Bake for about 1 hour and 10 minutes minutes or until a tester comes out clean and the temperature near the center of the loaf registers about 195 degrees.  Using a different size of loaf pan will affect the exact baking time as will the darkness of the pan itself, but the loaf should develop a characteristic crack, and the batter inside that crack should not be wet.

Let cool in the pan for 5 minutes before lifting from the pan using the parchment. Allow to cool completely before slicing and serving.

For more autumn recipes try this maple pear sparkler or wild rice and cornbread stuffing. If you are preparing for a Thanksgiving feast, you may also be interested in these tips for a tastier bread stuffing.