Pumpkin Bread
Perhaps it’s part of being an autumn baby that I love almost anything with warm spices. They conjure visions of leaf-strewn sidewalks on a sunny crisp afternoon, cozy sweaters, and bonfires. Throw them together with pumpkin and I’m so into a fall-weather fantasy that all I want to do is curl into my favorite chair with mug of hot cider and a good book. A hefty slab of this bread alongside and I’d be in heaven.
Since this isn’t chocolate (and commits not only the offense of nuts but the “for the love of all that is holy” transgression of raisins), Hugh is more than happy to let me have this bread all to myself. Fortunately, the olive oil and sour cream (and pumpkin, of course) keep this loaf moist enough to have around for a while.
Feel free to leave out the seeds and nuts (or the raisins here — as well as dialing down the spice level) if they don’t suit you or your family.
King Arthur All-Purpose Flour
Lightweight 4-Piece Mixing Bowl Set
Spectacular Spatula
King Arthur Bread Pan
Pumpkin Bread
makes 1 large loaf, 4 mini loaves, or 12 muffins
INGREDIENTS
1 + 1/2 cups good all-purpose flour
1/2 teaspoon salt
3/4 cup sugar
1 teaspoon baking soda
1 + 1/2 teaspoon cinnamon
1 + 1/2 teaspoons ginger
1 teaspoon nutmeg
1/2 teaspoon allspice
1/4 cup sour cream
1/4 cup milk
2 eggs
1 cup pumpkin puree
1/3 cup olive oil
1/2 cup chopped walnuts, lightly toasted
1/2 cup pepitas, lightly toasted
Turbinado sugar and additional pepitas for sprinkling on top
INSTRUCTIONS
Preheat the oven to 350º with the rack set in the center. Generously butter a 9x5x3 loaf pan or 4 mini loaf pans (or prep a 12-cup muffin tin with paper liners), and set aside.
In a large bowl, whisk together the flour, salt, sugar, baking soda and spices.
In a separate bowl, whisk the sour cream, milk, eggs, pumpkin, and oil until smooth. (I find the mixture easier to whisk smooth if I put them in the bowl in this order and whisk after adding each item.)
Stir the wet ingredients into the dry with a rubber spatula until fully incorporated, but do not overmix.
Fold in the walnuts and pepitas until evenly distributed.
Pour the batter into the prepared pan, smoothing with the spatula if necessary. Sprinkle pepitas evenly across the top, then sprinkle generously with sugar. Bake for 55-65 minutes, just until a toothpick inserted into the center comes out dry. (Reduce baking time to approximately 20-25 minutes for muffins.)
Cool in the pan for 10 minutes, then remove from the pan to cool completely on a wire rack.
