RECIPE: Spiced Pumpkin Bread

As summer turns to fall, banana bread shifts to its spicy cousin, pumpkin bread. You may already have a go-to recipe in the chamber, but if you’re in the market, this one can also do the trick. The secret to a loafpan bread is the right moisture ratio, so adjust as needed. Included is a quick tutorial on how to make pumpkin puree– decorating with baking pumpkins through the fall is a great way to get all the use out of your fall decor, or you can just grab a can off of the shelf at the grocery store.

INGREDIENTS
11⁄2 cups all-purpose flour
3⁄4 teaspoon baking soda
11⁄2 teaspoons baking powder
2 teaspoons ground cinnamon
1⁄4 teaspoon ground cloves*
1 teaspoon ground ginger*
3⁄4 teaspoon salt
2 large eggs
1⁄2 cup granulated sugar
3⁄4 cup packed dark brown sugar
2 cups pumpkin purée (canned or
fresh)
1⁄2 cup canola oil

INSTRUCTIONS
If you are using fresh pumpkin purée, cut your baking pumpkin in half. Scoop out the seeds and pumpkin guts. Bake your hollowed pumpkin at 350°F, checking every 30 minutes until the center is completely soft.

Remove from the oven and allow to cool. With a large metal spoon, scoop out the meat of the pumpkin into a food processor. Pulse until it is the desired consistency. Strain the pumpkin purée through a cheesecloth to remove excess moisture. The purée can be used right away or freeze it for up to a year— meaning last fall’s pumpkins can make this year’s first loaf of pumpkin bread.

Preheat the oven to 350°F. In a large bowl, combine the eggs, pumpkin purée, and canola oil. Add the granulated sugar and dark brown sugar and stir until smooth.

In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, cloves, and ginger. Gradually mix your dry ingredients into the wet ingredients 1 cup at a time, continuously stirring until fully combined.

Pour into a greased loaf pan, tent the top with foil, and bake in the preheated oven for 45 minutes. Check the middle periodically with a toothpick and bake for longer if necessary—it should come out cleanly with only one or two crumbs.

Allow the pan to cool completely on a wire rack before removing the loaf. Slice and serve or store it in the refrigerator for up to five days.