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.
AUTUMN PUMPKIN BREAD
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.
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?
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I sure hope it's not a total loss. If so, please accept my apology.