Monday, September 27, 2010

happy autumn

I'm not gonna lie, I make amazing pumpkin bread. So amazing that I have a hard time not making it twice a week during the fall. Ridiculous, I know, especially since it can't exactly be counted healthy considering all the sugar, brown sugar, and butter, let alone the chocolate chips, when added. But it's sooo good. And so good that I have to share the recipe (as I type this, I have 2 loaves baking, filling my house with a heavenly aroma).

Pumpkin Bread

-12 T (1 1/2 sticks) unsalted butter, melted but not hot; more for pans
-1 cup granulated sugar
-1 cup packed light brown sugar
-15 ounces (1 3/4 cups) pumpkin puree
-3 large eggs
-1 tsp vanilla (use real vanilla, folks. the fake stuff doesn't count)
-2 1/2 cups flour (I always use wheat), spooned and leveled; more for pans
-2 tsp baking powder
-1 tsp salt
-2 tsp pumpkin pie spice (or your own mix of cinnamon, ginger, allspice, & nutmeg)
(note: add more or less spice, depending on your taste. I like a little more, especially when I include nuts, but Jon doesn't like it to taste too much like pumpkin pie.)
-chocolate chips or nuts as desired--pecans taste delicious in this bread

Preheat oven to 375. Butter and flour 2 loaf pans.

In a medium bowl, whisk flour, baking powder, salt, and spices. In a large mixing bowl, combine butter, sugars, pumpkin, eggs, and vanilla. Add the flour mixture, little by little, and mix until just combined. Add chocolate chips or nuts, if desired.

Bake until toothpick inserted in center comes out clean (about 50 minutes).

Thank me later.


  1. Yum! I am super excited for this recipe and cannot wait to try it out!

  2. You'll definitely want the chocolate chips!