When autumn arrives, we seem to crave all things pumpkin. Here is my “Better-Than-Starbucks” pumpkin recipe. If you are going to make a mess in your kitchen, you might as well double the recipe to make two loaves. (Recipe is for one loaf). You can use a puree of squash, pumpkin, yams, or sweet potatoes. Look below the recipe for additional tips and ideas.
- 1 1/2 cups flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp baking powder
- 1/3 cup milk
- 1/2 tsp vanilla
- 6 tbsp butter, room temp
- 1 cup sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 cup pumpkin, squash, yam or sweet potato puree (Canned is fine. Or see tip #1 below)
Pre heat the oven to 350°F. Cream together butter, vanilla, sugar, and brown sugar. Add eggs. Add pumpkin puree. Mix in remaining dry ingredients and milk, being careful that the mixture does not form clumps. I use a stand mixer with a batter attachment. Grease and flour 9 x 5 inch loaf pan. Fill (it will be about halfway full). Bake for about 1 hour until toothpick inserted into the center comes out clean. Let loaf rest 10 minutes before removing from pan.
Tip #1 If you slow roast or cook pumpkin in a crock-pot, measure out 1 or 2 cup quantities and freeze them. Thaw a container when needed for this recipe, and no measuring will be required (since you already did it). The below photo is 2 cups since I usually double this recipe.
Tip #2 Use spicy cinnamon. This one is my favorite.
Tip #3 Consider using freshly grated nutmeg. I use a Zyliss nutmeg grater. Look at the cross section of the nutmeg in the second photo below–isn’t it interesting? Many people recommend using half the recommended amount of nutmeg if it is freshly grated, since it is extra sharp and fresh. However, I usually use the full amount.
Tip #4 Slice a piece, wrap in parchment, tie a ribbon. Have your kids bring it to a teacher!