Boston Baking: Pumpkin Bread
February 28th, 2016

I bake a lot. A. Lot. Okay, maybe not as much as real food bloggers, but more than most [averaging 1 - 2 time per week]. I like baking cakes for birthdays, cookies for the holidays, or just trying new recipes out. Fortunately between people at church, small group, and in the office at my workplace, there are plenty of people to share baked goods with. But sometimes, I don’t really want to share…I do give a lot of it away, and I enjoy surprising coworkers with a treat or blessing people at church through something I just enjoy doing. But pumpkin bread is just one of those things I like to just eat for myself. It’s incredible moist and easy and most importantly, delicious. I usually do variations of pumpkin bread with either cookie butter, nutella, cream cheese, or dark chocolate chips. That last bit, while makes moist pumpkin bread even better, is almost optional, and so it’s really up to your taste of how much you want in it.

Pumpkin Bread Recipe

The recipe makes one regular size loaf, but I almost always make 4 mini loaves. I like mini loaves because #1) they can be wrapped and given to friends, and #2) because they are smaller, the middle bakes without having to over-bake the outside. I am not a fan of over-baked baked goods.

Ingredients

Makes one loaf

  • 1 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 ½ tsp nutmeg
  • 1 ½ cups sugar
  • ½ cup oil
  • 1/3 cup water
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • Optional cookie butter (~5 tbsp), nutella (~5 tbsp), cream cheese (~4 oz softenend, 1/4 cup sugar), or chocolate chips (~1/2 cup)

Directions

  1. Preheat oven to 350°F. Sift flour, baking soda, salt, cinnamon, and nutmeg together; set aside.
  2. In large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
  3. Pour batter into loaf pan[s].
    • If adding cookie butter or nutella, dollop a few tablespoons in and swirl into batter. Note, if you don’t swirl the spread or put too much in, the middle of the bread will sort of cave in and seem under-cooked, since you won’t be baking batter, but cookie butter/nutella spread instead!
    • If adding cream cheese, beat roughly 4 oz softened cream cheese with 1/4 – 1/2 cup of sugar. Swirl into batter.
    • If adding chocolate chips, add a handful on top and swirl into batter. I add them in after putting the batter into pans rather than mixing the chips in the batter and then pouring them into pans so that the chocolate chips don’t all sink to the bottom. By adding the chips on top and mixing them a little at the surface of the batter, they will sink, but they’ll be a bit more evenly distributed throughout the bread.
  4. Bake for 40 – 45 min. until toothpick comes out clean.

Original Recipe

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A little bit of an intro...

This is my personal site to post some stuff – stuff that is so random I can’t really be any more specific. But if you care for photos of food, panoramas, my day, or just the thoughts that go on in my head, please stay!

I love to travel, bake, burn time on tumblr, read, cafe questing, and run around pretending to be a photographer. I also have a thing for Japanese, classical music, and food. Wherever I am and whatever I’m doing, I hope to do it with a smile, see new things, do everything, and just experience and take it all in.