I have no control over my love of fall-things. The other day in Trader Joe's I started throwing Pumpkin Joe-Joe's, pumpkin cornbread, bags of apples and cans of pumpkin in my cart. Nothing could have stopped me. All while drinking a pumpkin spice latte. If only I had been wearing UGGS and a scarf.
Then when I got home I proceeded to make the best apple pie I've ever made in my life, using no recipe at all, just channeling my inner pioneer woman. And you know there's no way I'm going to be able to duplicate it again. It made me miss baking, blogging on here, sharing recipes.
I made some good old fashioned pumpkin bread for you.
No weird stuff in this - just classic pumpkin bread made with a whole can of pumpkin puree, lots of brown sugar, butter and spices. It was as perfect as could be.
Thank you for stopping by! Happy Autumn.
Classic Pumpkin Bread
1 2/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup melted unsalted butter
1/4 cup oil
1 can pumpkin puree
1 1/2 cups brown sugar
2 large eggs
1 teaspoon vanilla extract
Heat oven to 350 degrees F. Coat a loaf pan with nonstick cooking spray.
In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg. In a large mixing bowl, whisk together butter, oil, pumpkin, brown sugar, eggs and vanilla until well combined. Add dry ingredients to wet batter and stir until just combined. Feel free to add nuts, dried fruit or chocolate at this point.
Spread batter into prepared pan - it will be on the runny side. Bake 50-60 minutes, or until well risen, and a toothpick inserted into bread comes out with moist crumbs attached. Cool on a wire rack.
Makes 1 loaf