When the frost is on the pumpkin and the fodder's in the shock and the duh duh duhduh duh duh something something turkey cock....yeah, I know I had to recite that poem 5th grade but every year I forget a little more of it....which isn't the only thing I find I forget every year.
I have this nice little pumpkin bread recipe that I really like and every year, I dig through about 20 books and a box full of slips of papers and then I remember what book it's actually in.
This year, I'm going to be the smart one and just post it on my blog so I know where to find it. You'd be surprised how often I actually do that-post something here so
I don't lose the darn thing. Often, very very often.
So, Saturday, I'm stalking my way through facebook and I swear every friend I have was making pumpkin bread and it reminded me of college when somebody would pop some microwave popcorn in the dorms and the next thing you knew, everyone was popping some because the power of suggestion was too great (that was back when the college I went to had one microwave in the dorm, down in the laundry area so if you didn't hurry, you'd by waiting with your little bag for 30 minutes in line behind every one else...I'm so old).
This recipe makes a nice couple of 9x5 loaves so you can store one in the freezer if you'd like. We've been eating it for breakfast over here and it's been nice and moist for quite a few days now.
Here's what you need:
Preheat the oven to 350 and prepare your pans. I think this also breaks down to 7 mini loaf pans if that's your thing.
In a medium bowl. blend together the following dry ingredients:
3 1/2 cups AP flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
Now for the spices....true confessions, I don't measure my spices because I love fall spice and the idea of measuring 1/4 tsp of fresh ground nutmeg has always seemed ridiculous to me. Basically, you want a blend of cinnamon, nutmeg, clove, ginger and black pepper. However it is that you want to get down with your spices is your thing. I like a lot of cinnamon and about a 1/2 tsp of the rest. Mix all of this together with a fork and set aside.
In your mixing bowl, blend
2 1/2 cups sugar
1 cup brown sugar
1 cup oil (vegetable, canola, corn, whatever)
Once this is fully blended, add in
1 tsp vanilla
Now open that 15 oz can of pumpkin puree...make sure it's NOT pumpkin pie filling by the way.
Blend this in and then scrape down the bowl before adding in the dry ingredients. Just mix until nearly combined before pouring in
1 cup of buttermilk (sour milk, yogurt, sour cream)
Blend smooth and scrape down the bowl to be sure it is well blended. Now, if you're a nutty kind of person, you could also fold in 1 cup of toasted chopped pecans and it will be lovely but I actually like this recipe without. It makes a really beautiful but firm bread that slices nicely.Divide the batter between the pans and tap them on the counter to remove any bubbles. I sprinkled the tops lightly with cinnamon sugar as well to create a bit of a crusty crunch on top.
Bake for 35-50 minutes, depending on your oven. Check with a toothpick or thin-bladed knife to be sure it is fully done on the inside before removing to a cooling rack. Let it cool in the pans for 10 minutes before turning out to cool completely. Wrap in a bit of waxed paper or parchment and seal in a ziploc bag for storage once the bread is completely cooled.
There, now I won't loose this silly thing again....