I hope you’re enjoying autumn, aka red cup season at Starbucks. I know I am – time is flying by faster than it ever has before for me. I paused to think about this the other day and realized it’s because I’m enjoying everything I do – work, school and volunteering have all been really challenging and enjoyable.
That said, school has been taking over my life a bit. In many ways Cellular Biology has been my hardest class yet! I find it more interesting than chemistry, but it’s a whole world of info that takes a lot of time and energy to absorb.
Because of that, it’s hard for me to pause and take time for the kitchen. However, we are approaching prime baking season, and pumpkin bread was just calling my name.
I was also drawn to pumpkin bread because it’s incredibly easy and quick to make. All you do is mix the dry ingredients in one bowl, the wet in another, combine and bake.
Now I will say that the first time I made this a couple of Sundays ago, I didn’t think to grease the pan. On top of that, I took it out of the pan too early, and the whole loaf split into two. I then immediately took what I deemed a Nap of Despair for about an hour and a half, and felt much better about the whole thing. (I should say that I take an hour and a half nap for one reason or another pretty much every Sunday so I wasn’t really that sad. Actually I’m about to go take one right after I post this…)
This recipe was incredibly quick and simple. I adjusted the original with a reminder to spray the loaf pan and let it sit for around 10 minutes (depending how done it was when you removed it from the oven) and everything turned out wonderful the second time around. I hope you can give this a try!
Classic Pumpkin Bread
Yields: 1 loaf
Adapted from “From Our House to Yours” (Frontier Bank cookbook from 1991)
1 2/3 cup sifted flour
1/2 tsp nutmeg
1/2 tsp cinnamon
1 1/2 cups sugar
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cloves
1/2 cup water
1/2 cup vegetable oil
1 cup pumpkin puree
Preheat oven to 325 degrees. Spray a loaf pan with cooking spray.
Sift dry ingredients into a medium bowl. In a separate bowl, mix the eggs, water and vegetable oil. Fold in the pumpkin, and combine both mixtures.
Add batter to the prepared loaf pan. Bake for 1 1/2 hours, or until toothpick inserted in the middle comes out clean.
Cool for 10-15 minutes in the pan, and then carefully empty loaf onto a wire cooling rack to finish cooling. Enjoy!