You can say a lot with a loaf of bread.
Thank you…I love you…I’m so sorry…congratulations…the list goes on.
My favorite way to send someone love is to bake for them or give them a gift. I recently made this bread for my brother-in-law and his family after he tore his Achilles (ouch!) and couldn’t stop making more loaves after. It is so quick and easy to make and it smells and tastes amazing. Your house will smell soooooo good your neighbors may invite themselves over.
I love to bake for people because it is my way of giving them a hug and letting them know I care. Plus, I know that (for me at least) baked goods are comforting in times of sadness and celebration!
This pumpkin bread has found a place in my heart and is now a fall season STAPLE. I can’t stand the sight of anything pumpkin scented or flavored until the month of October and then all of a sudden…I love it. Then after Nov/Dec I start hating it again. It’s a weird thing.
I haven’t made a ton of pumpkin recipes but the few that I have are absolutely amazing! There is this Pumpkin Cake with Caramel Walnut Topping.
Then there are the worlds greatest Ginger Spice Cookies with Pumpkin Dip…you need to make them. Or at least the dip and then buy some gingersnap cookies…too good.
I also made some Pumpkin Cream Cheese Muffins that were pretty great too…
I think that line up has something for everyone (unless you don’t like pumpkin). So go ahead and add a can of pureed pumpkin to your grocery list so you can spend some time in the kitchen this weekend!
1 1/2 Cups Flour
1 1/2 Teaspoons Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Baking Powder
6 Tablespoons Butter, Softened
1 1/2 Cups Brown Sugar
1 Cup Unsweetened Pumpkin Puree
1 Teaspoon Vanilla Extract
1/2 Cup Milk (I did skim. You could do almond or coconut milk too).
Preheat oven to 350 degrees and spray a loaf pan with cooking spray. Line pan with a sheet of parchment so you can easily lift your baked bread out of the pan. Set prepared pan aside.
In a medium bowl, sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder. Set aside.
In the bowl of a mixer or a large bowl, beat together softened butter until smooth. Add brown sugar and let beat for about 4 minutes or until smooth. Add eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla next and mix until well combined.
In alternate additions, add milk and flour mixture, ending with the flour. Mix well after each addition scraping down the sides as necessary.
Pour the batter evenly into prepared pan and place in the center rack of the oven. Let bake for 40-60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Let bread cool in pan for about 30 minutes before pulling out by parchment and letting cool completely.
I like it best served a bit warm with butter or jelly on top! Could be topped with Nutella, peanut butter, apple butter…you get the idea! This is a perfectly seasonal bread that is sure to make you feel the fall season!