The torrential rains have melted away, gracing us with crystal clear skies, bursts of sun and highs in the mid 40s, heralding the return of Madam Nature’s fall line: scattered showers in grey monochrome with morning temps in the high 30s which is probably why they don’t have Fashion Week in PDXville, it’d be all Gore-Tex and polar fleece. Throughout it all the hubster, for the most part, has been diligently cycling to work in the dark and pedaling his way home in the… wait for it… dark! So even if he hadn’t discretely given me a nudge by commenting on how damp and cold his commute is while staring longingly at the pastry counter I’d still be firing up the oven to say, “I’m glad you’re keeping up your cardio and please watch out for cars!” Since 1 cup of pumpkin purée contains 245% of the RDA for vitamin A so dear hubby see all those potholes while he’s wending his way in the dark, pumpkin bread seems apropos even if it wasn’t the holidays. Oh, and in an effort to not derail the benefits of his exercise, a 1-inch thick slice contains ~227 calories. w00t.
While we both heart pie, cakes and breads seems to be a staple at Chez Gekiuma cuz truthfully, they’re so easy to make. This is a modification of a 2-loaf recipe from Bon Appétit. I’ve halved it cuz with only the two of us and limited freezer space, one loaf is plenty. The original recipe was also amazingly sweet, to a cloying degree, so I’ve decreased the amount and swapped in some brown sugar for more molasses-y flavor and a little extra moisture. I’ve found that most loaf dessert breads that use oil instead of butter need just a smidgen less than half a cup of oil to give you that tender crumb without becoming heavy and dense. While pumpkin is a popular flavor in the fall and winter, you may start incorporating this quick “bread” into your spring and summer too as canned pumpkin is plentiful year round and if for some reason this bread makes it beyond day 4, it tastes pretty yummy reincarnated as pumpkin bread French toast. Just sayin’. In case you’re wondering what to do with the leftover canned pumpkin, there’s always pumpkin bread pudding or you could go savory with a pumpkin and blue cheese flan (recipe to be posted in the near future :))
1 1/2 c all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp sea salt or 1/4 tsp table salt
1/4 tsp allspice
1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 c sugar
1/2 c packed light brown sugar
Scant 1/2 c vegetable oil (I used canola oil)
1 c pumpkin purée (organic pumpkin seems to taste fresher to me than the usual Libby’s brand)
2 large eggs
Preheat oven to 350F. If not using a silicone bread pan grease and flour a 9 x 5-inch bread pan.
In a large bowl whisk together flour, baking soda, 1/4 tsp baking powder, salt, allspice, cinnamon, and nutmeg. Set aside.
In another large mixing bowl combine sugars and vegetable oil. Mix in pumpkin and egg. On lowest speed mix in flour mixture till just combined (no white lumps or streaks visible). Pour batter into bread pan and bake till a cake tester or toothpick comes out clean ~35-50 minutes. With a silicone pan and convection it takes me 35 minutes. Let cool for 10 minutes before turning out onto a plate. Makes 12 servings. Night vision upgraded 😉