11.03.2012

Pumpkin Nut Bread



I will eat anything pumpkin-related as soon as the temp's drop into the 80's and until we have snow on the ground.  Ok, maybe a little longer.  I don't know why I like it so much but I do.   Jay does not feel the same pumpkin-love that I do, but he deals with the many pumpkin recipes every year at this time very well.

This is a moist and flavorful pumpkin bread that, although the recipe calls for nuts, can be made without.  Chocolate chips are a nice addition from time-to-time as well.  I hope you enjoy it as much as I do.

Pumpkin Nut Bread

makes 1 - 9 inch loaf
source:  America's Test Kitchen

2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1 (15-oz) can pumpkin (make sure its unsweetened, NOT pumpkin pie filling)
1 c. white sugar
1 stick (8 Tbs) unsalted butter, melted and cooled
2 large eggs
2 tsp. vanilla extract
1 c. pecans or walnuts, chopped coarse (or chocolate chips if you prefer)

Directions:

Preheat the oven to 350 degrees Fahrenheit.  Prep a 9 by 5 loaf pan with cooking spray.

Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl.  Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.

Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined.  Fold in the nuts (if using).  The batter will be very thick.

Scrape the batter into the prepared pan and smooth the surface.  Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45-55 minutes.  

Let the loaf cool in the pan for 10 minutes before removing from the pan to a wire rack to cool for 1 hour.


6 comments:

Annnightflyer said...

I can get hubstead to eat a pumpkin pie but I don't know about pumpkin bread.he's not that kind of bread person.I on the other hand will pretty much eat anything pumpkin.That looks good too.

Staci at Life At Cobble Hill Farm said...

That's funny Ann - my husband is opposite. I think it's a texture thing. He won't eat pumpkin pie but he will eat pumpkin bread. :)

~Kim at Golden Pines~ said...

This looks really good!! Thanks again for sharing!

Dianne said...

Love your photography and the bread looks amazing...will have to make this for my daughter and her family! Okay, I'll keep some too! ;-)

Staci at Life At Cobble Hill Farm said...

Thanks Kim! Dianne - thank you, I hope you enjoy it as much as we do. :)

Aimee Christian said...

Pumpkin is one of those flavors that I think people should eat year round - like cranberries. It's just THAT good. I'm pinning this for baking day.