Classic Pumpkin Bread
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Pumpkin Isn't Just for Fall 🎃
Not every summer recipe needs to be chilled or grilled. 😉 Sometimes the best treat is a loaf of something homemade cooling on the counter. This pumpkin bread is rich with warm spices and just sweet enough, making it equally welcome at breakfast, snack time, or dessert. Add chocolate chips, nuts, or orange zest to make it your own. 🍞
Classic Pumpkin Bread
Yield: 2, 1lb loaves
2 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
6 ounces (1-1/2 sticks) unsalted butter, room temperature
2 cups granulated sugar
2 large eggs
1 15-oz can 100% pure pumpkin
Preheat the oven to 325-degrees F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with Homemade Pan Release (see recipe).
In a medium bowl combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside. In a large bowl of an electric mixer (or bowl plus hand mixer), beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin until well combined. Add the flour mixture and mix on low speed until just combined. Dived the batter evenly into the prepared pans and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes. Turn loves out onto a wire rack to cool completely.
Mix-In Ideas: 1 cup total of chocolate chips, pecans, walnuts, pumpkin seeds, 1 tsp orange zest.
Topping Ideas: raw oats, nuts, pumpkin seeds, demerara sugar, turbinado sugar (Sugar In The Raw) or Cinnamon Struesel (see bonus recipe).
Chef Tip: This bread can be frozen for up to 3 months. After it is completely cooled, wrap bread tightly in plastic wrap and place in a freezer zip-loc bag. Thaw overnight in the refrigerator before serving.
Homemade Pan Release
Yield: about 3 cups
7 oz vegetable shortening or margarine
7.5 oz vegetable or canola oil
5 oz all-purpose flour
Place all ingredients in a mixer and combine until white and homogeneous. Store in a covered container at room temperature (can also be refrigerated). Apply a thin coat to your cake or loaf pans before baking for a perfect release every time. May need to be mixed after sitting for some time. Repeat process and it is as good as new.
Bonus Recipe: Cinnamon Streusel
4 oz all pupose flour
4 oz unsalted butter, cold
1/4 to 1/2 tsp cinnamon
1/2 tsp salt
1/4 cup light brown sugar
Combine all the dry ingredients into a medium mixing bowl. Cut in the butter until the mixture is coarse and crumbly. Sprinkle on top of pies, muffins, or quick breads before baking. Streusel topping will keep for several weeks under refrigeration and may be frozen for longer storage. There is no need to thaw before using.
Equipment List
Stand mixer with paddle attachment or hand mixer with bowl
Assorted mixing bowls
Assorted mixing spoons
Whisk
Measuring spoons and cups
2, 8x4-inch (1 lb) loaf pans or a combination to equal 2 lbs (see demo)
Pastry brush, optional
Cake tester or toothpick
Cooking rack
💡 Want more simple techniques that make a big impact? Check out The Tip Jar for chef-inspired tips that elevate your cooking with ease.🍴
From the Tip Jar: Cooking in Season, Summer Edition
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