Autumn Pumpkin Bread
Good reason to turn the oven back on

When the weather cools down, it’s somehow automatic to crank up the oven. During hot summer days, baking is like a too-rich dessert, a treat to be consumed sparingly. During cool autumns and down-right cold winters, a hot oven warms both house and belly.

This pumpkin bread is a long-time favorite and makes up in just a few minutes, a real “quick loaf”.

The recipe makes two large loaves. One for a neighbor? One for the freezer? Serve it plain, toasted for breakfast or in half-sandwiches with a bit of cream cheese. I’ve lowered the calorie count by substituting buttermilk for part of the vegetable oil. A side-by-side taste test yielded no difference at all. You can also reduce calories by eliminating the pecans, although nuts do provide a welcome crunch to a fairly dense loaf.

If you don’t expect to use this up in a couple of days, do keep it refrigerated. While this pumpkin loaf is delicious made with cinnamon and nutmeg from the grocery store, I’ve become partial to a product called “cake spice” from Penzeys, the Wisconsin spice people.

Cake spice is a blend of China cinnamon, star anise, nutmeg, allspice, ginger and cloves. When a recipe calls for cinnamon or nutmeg, I substitute cake spice in the same amounts. Cake spice’s flavor is somehow a little sweeter, a little brighter – and gets raves. Get a catalog or place an order by calling 1-800-741-7787 or visiting www.penzeys.com.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. How do you incorporate pumpkin into your fall menus? Forward your recipe via e-mail.

AUTUMN PUMPKIN BREAD

A loaf for home, another for a neighbor
2 loaves, 12 slices each
Hands-on time: 20 minutes
Total preparation time: 1 hour, 5 minutes
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 4 eggs
  • 16 ounces (2 cups) pumpkin
  • 3-1/2 cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1-1/2 teaspoons salt
  • 2 teaspoon baking soda
  • 1-1/2 cups pecans, chopped (optional)

Preheat oven to 350F. Spray two 9x5 loaf pans with cooking spray. In a large mixing bowl, combine oil, buttermilk and sugars and beat until smooth using an electric hand mixer. Add eggs and pumpkin; beat until smooth, about 2 minutes. Separately, combine flour, spices, salt and baking soda. Add to pumpkin mixture and combine until just blended. Remove beaters. Add pecans and stir in with a wooden spoon. Pour evenly into two loaf pans and bake 45 minutes or until a knife inserted into center is removed cleanly. Remove from oven, let cool five minutes Remove from pans and continue to cool.

NUTRITION ESTIMATE Per Serving (with nuts): 168 Cal (57% from Fat, 6% from Protein, 37% from Carb); 2 g Protein; 11 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 16 g Carb; 1 g Fiber; 34 mg Calcium; 1 mg Iron; 279 mg Sodium; 41 mg Cholesterol, Weight Watchers 4 points
Per Serving (without nuts): 116 Cal (43% from Fat, 6% from Protein, 51% from Carb); 2 g Protein; 6 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 15 g Carb; 1 g Fiber; 29 mg Calcium; 1 mg Iron; 279 mg Sodium; 41 mg Cholesterol, Weight Watchers 3 points

In a Baking Mood?

Explore all the recipes for cookies & bars and desserts but perhaps I might suggest ...
(click a photo for a recipe)
Fat Rascals Raspberry Morning Cake Shhh Banana Bread

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© Copyright 2002 Kitchen Parade

November 08, 2002 printme Page Permalink |email E-Mail this Recipe
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Your Comments:

I don't know if it was just my oven, but 45 minutes is nowhere NEAR enough time for these to bake. I kept putting them in and taking them out 15-20 minutes later, but they were as good as gone...Should I try a full hour and a half next time?
Blogger Cady on 10/22/2007
 
Cady ~ Oh dear, I've never had that trouble before and the recipe goes way, way, WAY back. Who knows, really, but let me think this through a little. Baking dishes can make a difference (mine are metal, what are yours?); where you place the dishes can make a difference (should be in the middle); if you happen to have a baking stone in place, remove it (at least here it interferes with baking time); how much air gets beaten in might make a difference (but the 2min is specified) and I suppose the ingredients might vary some too, even though as I look through the list, the only thing that comes to mind is the relative wetness of the pumpkin.

I sure hope it's not a total loss. If so, please accept my apology.
Blogger Alanna on 10/22/2007
 
Wow, this bread was awesome! The onnly change I made was adding a teaspoon of cloves to really give it that autumn taste.
Blogger Traffik on 9/12/2008
 
Hello, I am wondering I can substitute 1 percent milk with 2 tablespoons of vinegar in place of the butter milk?
Blogger Jean on 4/22/2009
 
Hi Jean, I think that would work fine, my own substitute for buttermilk is with the other buttermilk.
Blogger Alanna on 4/22/2009