Pumpkin bread!

pumpkinbreadYes it has an exclamation point!

I mentioned last year that my mom finally gave me her famous pumpkin bread recipe, and I made it just before Thanksgiving. This was always a staple around my house around the holidays, starting as early as October. (Which is fitting, as my mom always starts listening to Christmas music in September.) I kept meaning to ask for her permission to post this recipe, but forgot, until just the other night. She said yes, so here it goes.

Pumpkin bread!

  • 1 3/4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1/2 tsp. allspice
  • 1/2 cup butter, salted
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cup pumpkin puree
  • 3/4 cup (or more) chocolate chips (NOT OPTIONAL)

Bring butter to room temperature, then cream butter and sugar together with mixer. Mix in eggs, then gradually alternate between flour+spice mix and pumpkin until light and fluffy. Stir in chocolate chips. Grease and flour bread pan. Bake at 325° for 62-75 minutes. Check for doneness with inserted toothpick, which should come out clean. Remove from oven and let stand several minutes, then remove from pan to cooling rack. Makes one loaf, or six large muffins. (Fill muffin tin 3/4 full. Muffins take about 2/3 of the time.)

One large can of pumpkin puree is enough for five loaves, but decrease overall flour by about 1/2 cup if making a large batch. A small can of puree is more than enough for 2 loaves.

Last year I doubled the recipe, since I had a loaf pan but also a large silicone muffin pan, and conveniently one bag of chips is just enough for two loaves. The muffins took about 50 minutes, and the bread took 75. You can do this with a hand mixer, although a stand mixer is easier. When it’s time to fold in the chocolate chips, though, use a silicone spatula or something similar.

No, you really can’t leave the chocolate chips out. No, you can’t use fewer of them. And don’t you dare add nuts.

The original recipe said you can use 1/4 tsp. of ground cloves instead of allspice. But having grown up tasting both, just take my word for it that the allspice is better.

Once you make this, you’ll wonder why it was missing from your house all these years. It’s been a long favorite at Halloween parties, Thanksgiving, Christmas, New Year’s parties, and even on just-because occasions. Now go impress your family (or even just yourself). It freezes well, too, so you can make a big batch and always have more to bring out when you’re entertaining—or TV binging, or enjoying the rest between family gatherings, or live-blogging a parade.

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About Lummox JR

Aspiring to be a beloved supervillain
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