If there were a bar graph of things I cook, it might look like Manute Bull in Munchkintown. The Manute Bull, of course, would be Pumpkin Bread. I always make Pumpkin Bread. It’s my go-to recipe. Here’s why…
To make pumpkin bread all you need is a can of pumpkin and that’s it. I mean, that’s not it—but it’s the only rare ingredient. Otherwise you have the flour, you have the sugar, you have the vegetable oil; maybe you have the ground cloves, cinnamon, and nutmeg; and hopefully you have a bread pan and a sifter. But if you cook at all, you have all those other ingredients. So buy some cans of pumpkin and go make pumpkin bread.
It’s so easy. [I use this recipe from Epicurious.]
First you butter and flour the pan.
Then combine the vegetable oil and sugar:
Next add the eggs and hold up a can of pumpkin.
Actually, I should address an egg issue here. I halved the recipe to make only one loaf and in the process had to turn 3 eggs into 1.5 eggs. How did I do this? I plopped the first egg into the mix and then cracked the second egg into a bowl, which I scrambled a bit and then poured out half. Good thinking?
Here’s the pumpkin out of the can:
Now we bring in the spicy triplets:
I love these spices. They’re quite autumnal, I’ll admit, but they taste good any time of year.
Sift them, the flour and baking soda into a separate bowl:
Mix the flour into the other stuff in two additions:
Pour into the bread pan:
And bake for 70 mintues at 350 degrees.
This might be a good time to admit my tendency to underbake things. It comes from my original training as a brownie chef: then it was always ok to underbake; in fact, it was preferable.
But I’m starting to understand the merits of fully baking whatever you’re baking. Something wonderful happens texturally when something is fully baked and Pumpkin Bread is a good example. The top gets crustier and sugarier and–well–you’ll know it when you taste it.
Check it out:
Cut myself a slice? Don’t mind if I do!
It took longer to write this post than it did to make the pumpkin bread. And now I have a whole loaf just waiting to be devoured. Which is more than I can say for you. Hmph!