Well-Spiced Pumpkin Bread
Are you bored of pumpkin recipes yet? Me neither. Friends, henceforth the fall of 2008 shall be known as the Squash-tastic Pumpksplosion Event at FATM. So. Here’s the pumpkin bread.
Yields two 9″x3″ loaves. (can very easily be halved.)
|granulated sugar||1½ cup|
|vegetable oil||1 cup|
|whole eggs||4 large||at room temperature|
|vanilla extract||1 teaspoon|
|chai tea or water||⅓ cup||I like spicy Dragonfly Chai|
|unbleached all-purpose flour||3 cups|
|whole wheat flour||½ cup|
|ground cinnamon||1 teaspoon|
|ground cloves||1 teaspoon|
|ground nutmeg||1 teaspoon|
|ground ginger||1 teaspoon|
|baking soda||2 teaspoons|
|Kosher salt||1½ teaspoons|
|pumpkin puree||2 cups|
|chopped toasted pecans||1 cup||also consider walnuts or pepitas|
|dried cranberries||1 cup||optional|
- Preheat oven to 350ºF. Prepare two 9″ x 3″ loaf pans.
- Whisk together flours, spices, baking soda, and salt. Set aside.
- Beat together sugar and oil until well blended.
- Add eggs, vanilla, and chai (or water — the chai is just a way to squeeze in more flavor).
- Beat until mixture is even and smooth, scraping down the sides of the bowl and the beater as necessary.
- Add flour mixture all at once. Stir gently until just mixed.
- Fold in pumpkin puree until uniform.
- Stir in nuts or seeds, and cranberries, if you like.
- Divide batter between the loaf pans and bake, about one hour, until a toothpick inserted in the center of the loaf emerges clean.
- Cool on a wire rack about ten minutes, then remove bread from the pans and cool completely before slicing or wrapping.