November 20, 2009 § 10 Comments
My roommate came downstairs this morning to find me buttering loaf pans. ‘Oh, are you making banana bread?’ That would have been the logical thing to do. My freezer currently contains several black bananas that are crying out to be turned into something delicious. But I refuse to let my baking be dictated by practicality! And it is fall, and I wanted pumpkin bread, so pumpkin bread we shall have.
My craving was set off when I stumbled across a recipe claiming to be the Ultimate Pumpkin Bread. I still felt compelled to make some adjustments, but I present my version here to you today. It does seem entirely possible that this is the best pumpkin bread ever. It’s lightly spiced, which doesn’t overwhelm the pumpkin, and using butter instead of oil (which most pumpkin breads do) really improves the taste. It’s incredibly moist, and if you eat it warm from the oven, the combination of that and the crunchy crust might induce you to eat half the loaf. Also, if we’re going to be technical about it, it really seems like more of a loaf cake than a quick bread, given how sweet and tender it is. Oh, and my house smelled fantastic for hours. I think I made the right decision. I have to go eat more now.
Ultimate Pumpkin Bread – adapted from the Streaming Gourmet
3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 1/2 cups granulated sugar
1 cup packed light brown sugar
1 cup butter, melted
3 large eggs
1 15 oz can of pure pumpkin
1 cup chopped pecans
Preheat oven to 350˚F and butter two loaf pans.
In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
In large bowl, beat together sugars and melted butter. Add the eggs. Beat with the whisk attachment of a hand mixer, on medium speed for about 2 minutes or until fluffy (mine didn’t get fluffy). Add the pumpkin and combine well.
In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
Pour batter into two prepared pans. Bake until a tester comes out clean and the top is golden, about one hour. Cool in pan for ten minutes, then run a knife around the sides and turn out onto a wire rack.
Note: I probably should have sifted the dry ingredients, the batter was kinda lumpy. But still delicious, so I haven’t really learned my lesson.