Pumpkin Bread Recipe

Forget the lattes – give your entire kitchen the pumpkin spice vibe (without the lard crust). 

This pumpkin quick bread has become a year-round staple for my family, and makes the perfect fall potluck or Thanksgiving contribution. Substitute cooked sweet potato for variety – or you can even make it vegan by using a dollop of applesauce instead of the eggs!  (Simplified from Serious Eats’ Pumpkin Tea Cake recipe)

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 heaping tablespoon ground cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon ground cloves or allspice
• 1 (15 oz) can pumpkin or squash purée
• 2/3 cup vegetable oil
• 1 1/4 cups sugar
• 3/4 teaspoon salt
• 2 large eggs
• Extra sugar, walnuts, pecans, or pepitas for topping

Steps

1. Preheat oven to 325 degrees and line a 9×5 inch loaf pain with parchment paper and/or butter.
2. In a large bowl, beat together the pumpkin puree, oil, sugar, and eggs; in a separate bowl, whisk together the rest of the ingredients. Add the dry to the wet ingredients to fully combine and pour into the loaf pan. Top with sugar or nuts of your choice.
3. Bake for ~1 hour, or until a skewer comes out clean when you poke the middle of the loaf; cool for at least 15 min before cutting or lifting out of the pan.

By Joanna Binney