Baked Pumpkin Bread

While we prepare for Hurricane Sandy here in Brooklyn, I thought it would be good to make a nice autumn quick bread. Pumpkin Bread! I forgot how delicous it was until my husband and I bought some from a little girl on the sidewalk selling some. Think lemonade stand, but replace that image with warm, nutmug bread. Yum.

So since schools have been shut down for tomorrow because of the storm and parts of the neighborhood have been evacuated, I decided what better time to make a loaf? The grocery store trip that was supposed to be just a quick stop, ended up being forty minutes in line because everyone decided to stockpile.  Other customers bought water and crackers and canned soup. I bought sugar for baking. Go figure.

One of my least favorite parts of being pregnant is that I can’t lick the bowl when making chocolate chip cookies. However, with this recipe, I can add all the ingredients, eat as much batter as I please and then add the egg in at the end and not touch a drop of it. It may sound crazy, but it is my favorite part of baking. My sisters have often complained about my fingers getting in the way of their baking.

I took this recipe from allrecipes.com. It was listed under “healthy’ options, but don’t be disappointed. It was really delicious. I think the biggest difference is it cut down the egg and butter ingredients and replaced it with buttermilk. It is no way a low sugar bread.

Pumpkin Bread

Recipe Type: Baked Goods
Cuisine: Dessert/Breakfast
Author: All Recipes
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 8
An easy 10 minute mix and then an hour in the oven.
Ingredients
  • 1 1/2 cups of flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup of solid pack pumpkin puree
  • 1 cup of brown sugar
  • 1/2 cup buttermilk
  • 1 egg
  • 2 tbsp of butter, softened
Instructions
  1. Heat the oven to 350 degrees. Mix all the dry ingredients together and then the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9 by 5 inch loaf pan.
  2. Bake for 1 hour or until a knife or toothpick comes out clean from center.

So it’s really sort of amusing.  As my oldest sister works a ton of hours, takes care of two kids and somehow manages to make homemade salsa along with tons of other amazing treats, and my other sister is off scavenging for walnuts (ps, don’t forget to enter her giveaway here!) I find a bit of time to actually make me some quick bread! Well, hopefully I am still living up to my reputation as the sister with the easiest cooking advice.

See Sara’s Super-Moist Sweet Potato Bread and Whole Grain Sweet Potato Muffins for more fall treats.

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