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Pumpkin Bread

Pumpkin Bread

It's still about 90 degrees in New York City and it'll be another month or so before I go anywhere near knits and sweaters, but the fact that it's September has the little Ugg-wearing, PSL-drinking white girl inside me rejoicing (disclaimer: I don't actually wear Uggs or drink Pumpkin Spice Lattes but no judgement here). And so I think it's time for all things PUMPKIN! I know what you're thinking, but I love pumpkin as an ingredient mainly because it is accompanied by my favorite spices (cinnamon, cardamom, ginger, and cloves) and because it keeps everything moist.

A lot of my go-to recipes happen to be quickbreads because they're simple to make, don't require lots of equipment, and they're easy to wrap up and bring over to a friend's for coffee or as a dessert. All you need is a mixing bowl, loaf pan, whisk and rubber spatula or spoon. 

Fun fact: If you want to make pumpkin cupcakes just spoon this batter into a lined muffin tin and bake until a toothpick comes out clean from the center. I'd guess 10-15 minutes but keep an eye on them. I highly recommend you top them with cream cheese frosting... 

Pumpkin Bread

Adapted from Zabars

Makes 1 loaf

  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar (I prefer dark but you can also use light)
  • ½ cup canola oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ tsp cardamom
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • Pinch of ground cloves
  • Turbinado sugar (optional)

Preheat oven to 325F. 

In a medium mixing bowl, combine sugars, oil, and eggs. Whisk until smooth. Whisk in pumpkin and vanilla.

In a separate bowl, combine flour, baking powder, cinnamon, salt, cardamom, nutmeg, ginger and cloves. Add the sugar mixture to the flour mixture and mix until just combined. 

Grease and flour a medium loaf pan and pour the batter into the pan. Sprinkle the top of the cake with turbinado sugar and bake until the edges of the bread release from the pan and a toothpick comes out clean, about 1 hour. 

Allow pumpkin bread to cool for 10 minutes before removing from loaf pan. Allow bread to cool completely on a baking rack before serving. 

Food for Thought

Chewy Chocolate Sugar Cookies

Chewy Chocolate Sugar Cookies