Sunday, October 18, 2009

"I would like to par-take of your pum-kin breeeeead"

Fall means a lot of different things to a lot of different people, but I think one thing every "good American" can agree on is that fall means school supplies, falling leaves, movies like When Harry Met Sally, scarves, coats and of course pumpkin flavored treats. You know it's true; from Starbucks to Jamba Juice every place comes out with some pumpkin inspired goodie around this time of year. But what can top the most popular pumpkin treat of them all? (Well maybe second most popular to pumpkin pie) I speak of pumpkin bread my blogees. I made my first batch two night ago to bring to my little brother's homecoming football game (does it get any "fallier" than that?) and I must say the flavor of pumpkin laced with undertones of nutmeg, cinnamon and cloves not only warmed my tummy but also my heart.

Here is the mighty fine pumpkin bread recipe I used. It is delicious and it comes from the Tartine cookbook, so you know you can trust me when I say it is delicious! Simple to make and and not overly complicated in flavor, this is a recipe you should definitely give a shot.

I recommend following the weight measurements on the right where applicable if you have a food scale, if not the standard cups and spoons will work fine too.

All-purpose flour 1 & 2/3 C or 8oz
Baking powder 1 & 1/2 tsp
Baking Soda 1/2 tsp
Ground cinnamon 1 tbsp + 2 tsp
Ground nutmeg 2 tsp
Ground cloves 1/4 tsp
Pumpkin Puree 1 C + 2 tbsp or 9oz
Vegetable oil 1 C
Sugar 1 & 1/3 C or 9.5oz
Salt 3/4 tsp
Large eggs 3
Sugar for topping 2 tbsp

1. Preheat oven to 325, lightly butter and flour a 9-by-5-inch loaf pan
2. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and cloves in mixing bowl
3. In another mixing bowl beat together pumpkin puree, oil, sugar and salt on medium speed or by hand (whisk attachment of standing mixer or whisk) until well mixed. Add the eggs one at a time, mixing well after each addition.
4. On low speed, add the flour mixture and beat untill just combined (don't over mix!) Scrape down the sides of the bowl and beat on med speed for 5-10 seconds. The batter should be a thick puree.
5. Transfer the batter to loaf pan and sprinkle it evenly with sugar. Bake until a cake tester comes out clean, about an hour. Cool in the pan on a rack for 20 min, than invert the loaf on cooling rack and flip it right side up again. Serve as is or with homemade bourbon whip cream!


  1. I sampled the bread and it was awesome

  2. I'm on it.
    And I didn't know Jamba Juice has pumpkin flavors during Fall! I've been trying to make a tasty pumpkin smoothie every autumn for years! Can't wait to try both ;)

    (Oh, and "Waiter, there is too much pepper on my paprikash")

  3. I love that sugar top! Since you told me about that I've been doing it on my banana bread.