In challenging times, I find comfort in small tasks that yield positive results. Baking falls into that category and while this post isn’t going to change your life, I will ask you to remember how popular banana bread became during the Pandemic! It became a real thing as if banana bread was being reintroduced from semi retirement! Let’s do that for pumpkin bread now as it’s both the season and a time when we need to remind ourselves to eat the cake (or bread in this instance) because life is precious.
Today’s pumpkin bread recipe was created by someone who was the original creator of Ginger Molasses Blondies which I posted awhile back. If you haven’t made those you simply must because they are easy and delicious – a perfect Fall dessert…
Tthe author is Sarah Fennel and she writes the blog Broma Bakery. She seems like a very bright light which is especially appreciated right now. I did rewrite the recipe a bit, to be more consistent with my style. I also changed one method of prep, which is to mix the wet ingredients separately from the dry (she has you create a well in your dry ingredients and whisk the wet in the well before incorporating). If you don’t mind dirtying another bowl, it will prevent you from overmixing your dough.
In any case, the only other details I should make note of is that I used table salt, rather than kosher salt as that’s what I had on hand and she doesn’t specify. I also used unsweetened almond milk because that was the only milk in our fridge.
I liked my first taste shortly after it came out of the oven, but after it had sat for a good 6 hours the flavors were much more intense and the loaf was very moist. Day 2 even better! Taste testers (4 in total) approved!
So if you enjoy working with your hands like me and crave doing something predictable in unpredictable times, or if you just like to bake delicious things to enjoy or share with family and friends, please give this Pumpkin Bread a go. The recipe uses only a cup of pumpkin puree so you will have a little extra in the can. Stir that into a risotto or a soup!
You will find the recipe at the very bottom of the post! Until next time…
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Photo cred – Anne Standish
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Recipe is from Broma Bakery (bromabakery.com), rewritten by me!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teasoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
Instructions
- Preheat oven to 350 degrees and line a loaf pan with parchment. Easiest to give the pan a little splash of non-stick spray first to give the parchment something to stick to.
- In a large bowl, whisk together the flour, sugar, baking soda and powder, salt and all the spices until combined.
- In a separate bowl, whisk together the vanilla, eggs, pumpkin puree, milk and oil.
- Add the wet ingredients to the dry and fold them together until just combined. Try not to overmix!
- Pour the batter into the pan. Bake over 30 minutes, then cover the pan loosely with foil to prevent excess browning. Bake for an additional 20 minutes or until a tooth pick inserted into the center of the loaf comes out clean. I baked mine for an additional 30.
- Allow to cool and enjoy. I think it's better the next day 🙂
