My husband has another love. He has been very open about his love affair and I have known about his “weakness” for a few years now. But who am I to complain? Especially as I also share in this particular love fantasy. So when he returned from a business trip away this week, I thought we could both be there to welcome him home. So there we were, excitedly waiting, myself and one irresistibly hot Pumpkin Bread.
Let’s face it, any type of bread is delicious. Whether it be a conventional sliced white loaf, a crusty French baguette, oil-infused Italian ciabatta, or a sweet zucchini or banana bread. But there is something special about pumpkin bread. For me it epitomises the changing of the season. Deliciously soft and moist, with warming notes of nutmeg, cinnamon and cloves, it makes for a perfectly comforting treat on a wet and windy Autumnal day.
First you’ll need to pre-heat the oven to 350ºF. Then put the sugar and oil in a small mixing bowl and stir together.
In a separate mixing bowl whisk the eggs. Then add the beaten eggs and pumpkin to the sugar/oil mixture and stir.
Combine the dry ingredients in separate mixing bowl. Then blend the dry ingredients and water into the wet mixture, alternating. I used a dough whisk to do this – it really does save a lot of time and elbow grease!
Butter and flour a 1lb loaf pan to prevent your bread sticking to the pan. Pour the mixture into the loaf pan and bake in the oven for approx. 30 to 40 minutes or until a cake tester comes out clean.
Carefully remove your loaf from the oven and let it stand for 10 minutes before attempting to take it out of the pan. After 10 minutes remove from the pan and place on a wire rack to cool.
I love to eat my Pumpkin Bread while its still warm. However, if you wrap it and store in an airtight container it should stay good for up to one week. You can also make more than one loaf and freeze them for “emergencies”!!!
To make this Pumpkin Bread recipe I used the following equipment:
- Tovolo® Halloween Non-Stick Baking Mat
- Tovolo® Set of 3 Stainless Steel Mixing Bowls with Lids
- Tovolo® Dough Whisk
- Tovolo® Egg Whisk
- Tovolo® Santoku Knife
UK followers can now purchase some of the products featured in this article from the newly launched Arugula & Rocket Cookshop!
1½ Cups Sugar
½ Cup Avocado Oil (or Vegetable Oil)
8 oz Tinned Pumpkin
1¾ Cups Flour
1 Tsp Salt
1 Tsp Baking Soda
½ Tsp Baking Powder
½ Tsp Nutmeg
½ Tsp Allspice
½ Tsp Cinnamon
¼ Tsp Cloves
¼ Cup Water
Preheat the oven to 350ºF.
Stir together the sugar and oil.
Whisk the eggs. Then add the beaten eggs and pumpkin to the sugar/oil mixture and stir.
Combine the dry ingredients in separate bowl.
Blend the dry ingredients and water into the wet mixture, alternating.
Butter and flour a 1lb loaf pan.
Pour the mixture into the loaf pan and bake for 30 to 40 minutes or until a cake tester comes out clean.
Let stand for 10 minutes, then remove from the pan and allow to cool.
Recipe from Food Network Kitchens.