A quick and easy recipe for Perfect Pumpkin Bread. This is a must-try quick bread recipe.
With Will and Paige back in school, our house dynamic is shifting again. It does at the start and end of every summer. And I love that subtle shift … it means that sometimes I am the only one home. And sometimes it’s just Paige and I. This afternoon? Will and I will have an hour together alone. After a summer of all-family-all-the-time, it’s nice to have a little solo time and some one-on-one time with the kids. It balances things.
It’s also nice that the weather is turning to something that resembles fall – cooler temperatures, especially at night and in the early morning, and warm sunshine during the days. It’s a glorious retreat from the burning temperatures and thick humidity of August. And this afternoon, I even noticed that the leaves are beginning to drop from the trees. Progress, baby.
Really, as much as I love summertime, beautiful days spent away from the beach are more akin to torture than fun (lots of people would disagree with me, I am sure, but to me, summer must be spent at the beach).
With fall setting in, I am ready for all the warm, comforting foods it brings. Like pumpkin dishes because pumpkin is fall. Or autumn, if you prefer, but I have never been a fan of the word autumn.
This past weekend, I baked. A lot. And one of the delicious creations that came out of my afternoon baking spree was this Perfect Pumpkin Bread. It’s moist, like a good quick bread should be, and it has whispers of all the right spices – cinnamon, cloves and nutmeg. It smells heavenly baking … and then the best part: you get to eat it. I suggest you toast it and then spread a pat of butter on. It’s so good that way.
Then, you can grab your mug of coffee and your favorite book (or e-reader … I love mine) and have a blissful few moments to yourself lost in a good book with a tender, sweet slice of pumpkin bread. You can thank me later.
As for that leftover pumpkin puree, try Iced Pumpkin Bundt Cake.
What’s your favorite way to enjoy pumpkin?
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 cup milk
- Preheat oven to 350 degrees. Spray a loaf pan with cooking oil spray. Set aside.
- Cream together the butter and sugar in the bowl of a stand mixer. Add the egg and beat well to combine. Add the pumpkin puree and mix again.
- In a large bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. With the stand mixer running on its lowest speed, add the dry ingredients to the wet ingredients a little at a time until fully incorporated.
- Add the milk to the stand mixer and mix until fully incorporated.
- Pour the batter into the prepared loaf pan and then put it in the oven. Bake for 55-65 minutes, until cooked through (use a toothpick ... when it comes out clean, the bread is done). Remove from the oven and let cool 10 minutes before loosening the edges with a knife and turning out onto a cooling rack. Flip the bread right side up and let cool before slicing.
- This is really amazing toasted and served with a pat of butter.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.