Sep 22 2011
Pumpkin Bread
With tomorrow marking the beginning of fall, it seems appropriate to post something, well, fall-ish. (I’m even drinking caramel apple coffee and burning a cinnamon-scented candle in the spirit of the season.)
 |
 |
I’ve been craving pumpkin bread for awhile now, and even had a can of pumpkin puree stashed away in the pantry from last year. Hey, I learned my lesson last year when I wanted to make pumpkin bars, only to find no grocery store around had any canned pumpkin! There was a pumpkin shortage, which I’ve heard is continuing this year.
So I made my bread, enjoyed the first loaf, and socked away the second loaf in the freezer. I also bought an extra can of pumpkin from a dwindling grocery store supply, just in case.
 |
 |
I have to say, the first loaf did not stick around very long, and I suspect the second won’t either.
Good thing I bought that spare can of pumpkin…
more pumpkin recipes on My Madison Bistro:
Pumpkin Bars with Cream Cheese Icing
Pumpkin Whoopie Pies
Pumpkin Doughnut Muffins
around the web:
Pumpkin Crunch Cake from One Ordinary Day
Chipper Pumpkin Loaf from My Tasty Treasures
Pumpkin Brioche from Culinary Concoctions by Peabody
Pumpkin Pie Muffins (Gluten-Free) from Elana’s Pantry
Pumpkin Cheesecake from Brown-Eyed Baker
Pumpkin Recipes from Pinch My Salt
Pumpkin Bread Pudding from smitten kitchen
Pumpkin Mousse from Cook 4 Seasons
Chocolate Pumpkin Mini-Muffins from Bake @ 350
Healthy Pumpkin Gooey Butter Cake from Healthy Indulgences
Saffron Pumpkin Macarons from Tartelette
Pumpkin Muffins with Ginger Glaze from Union Street Eats
Spicy Coconut & Pumpkin Soup from Budget Bytes
Pumpkin Flan from Sticky, Gooey, Creamy, Chewy
One year ago today: Key Lime Cupcakes
Two years ago today: Chocolate and Salted Peanut Butter Macarons
Pumpkin Bread
adapted from Epicurious
1 1/4 cups sugar
1 cup brown sugar, packed
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
1 15-ounce can solid pack pumpkin
2 cups all purpose flour
1 cup white whole wheat flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Preheat oven to 350°F. Spray two 9x5x3 or 8×4.5×3-inch loaf pans with cooking spray (or butter and flour). Stir sugar and oil in large bowl to blend. Mix in eggs and vanilla, then stir in pumpkin. Sift flour, cinnamon, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Do not overmix.
Divide batter equally between pans. Bake until tester inserted in center comes out clean, about 55-65 minutes. Transfer to racks and cool 10 minutes. Using a knife, cut around edge of loaves. Turn loaves out onto wire racks and cool completely.
Sounds easy to make, looks delicious, count me in ! Will make a mad dash for the canned pumpkin when I shop today.
Oh no – the shortage is continuing? I heard the exact opposite (except for a CARVING pumpkin shortage, which isn’t the kind that gets canned) so I’ve been dipping into my stash from last year with the intent to replenish right away. Not happy if that’s the case!!!
Colleen, I heard the bit about the shortage once on the news, but not since then. Let’s hope they exaggerated!
[…] so I decided to bake another batch of sugar cookies and this pumpkin bread. I found this recipe at My Madison Bistro and bread almost sounds like a misnomer. The texture is more like a cake, which is A-OK with me. […]