Pumpkin Bread

Description

Pumpkin bread can trace its history back to the Americas, prior to the arrival of Europeans. Pumpkins were cultivated by the indigenous peoples as a source of food, and European settlers eventually learned about the culinary uses of pumpkins through contact with Native Americans. Many early American cookbooks feature recipes containing pumpkin, seasoned with spices like cinnamon and nutmeg, similar to modern day “pumpkin spice”. Pumpkin bread is a classic dessert in the US that is enjoyed throughout the fall season.

Ingredients

• 1 can (15 oz) of pumpkin purée (425 g)

• 1 and 3/4 cups flour

• 12 tbsp (1.5 sticks) room temperature unsalted butter

• 2 eggs

• 1/2 cup milk

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 tsp vanilla extract

• 2 tsp cinnamon

• 1/2 tsp allspice

• 1/2 tsp nutmeg

• 1/4 tsp ginger

• 1/4 tsp cloves

• 1/4 cup raw sugar (optional)

Preparation

In a large bowl, use electric mixers to cream together butter, sugar and brown sugar. Add the eggs one at a time, beating until thoroughly incorporated. Add the pumpkin purée, vanilla and milk, and beat until combined.

In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, ginger and cloves. Add the dry mixture into the wet mixture a little at a time, stirring of beating to combine.

Preheat oven to 350 degrees (280 C). Grease a 5” x 10” bread pan and add the batter. Sprinkle the top of the bread evenly with raw sugar. Bake for approximately 1 hour and 15 minutes, or until a cake tester comes out clean when poked in the middle.

Notes

• To make muffins with this recipe, bake for 25 minutes.

• Feel free to mix in 1 cup chocolate chips or chopped walnuts to the batter.

• If you choose to use store-bought “pumpkin spice” use 2 ½ tsp of that and, omit the allspice, nutmeg, ginger, cloves and 1 tsp of the cinnamon from this recipe.