Summer came and went in an instant this year. I've been extremely busy (more on that in an upcoming post), and therefore very absent from this blog for a while.
However, today I decided to usher in fall by doing some baking. Yes, a heat wave is going to hit southern California for the next few days. But, my Halloween decorations are up, and as soon as the calendar reads "October" I have a deep need for all things pumpkin.
Last year I made a pumpkin cake. Today I wanted something quick and easy and less sweet. Something that could work for breakfast, or a snack or even after dinner. Enter pumpkin bread.
Miles already ate two pieces after it was cool. Maybe I'll let him take a piece to school tomorrow. Yes, my little man stared preschool!
1 3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (grate it fresh yourself, if possible)
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup granulated sugar
1/4 cup lightly packed brown sugar
1/2 cup vegetable oil
1 cup pumpkin puree (not pie filling)
1 teaspoon vanilla extract
1/3 cup milk (I used almond)
3/4 cup chopped, toasted pecans (optional)
Preheat oven to 350 degrees. Spray an 8.5 x 4.5 x 2.5 inch loaf pan with cooking spray.
In a medium bowl whisk together flour, salt, baking soda, baking powder, and all spices. In a large bowl whisk together granulated sugar, brown sugar, and vegetable oil. Whisk in pumpkin, eggs, and vanilla. Stir in 1/3 of the flour mixture, then 1/2 the milk, then another 1/3 of the flour mixture, then the remaining milk, and finally the remaining flour mixture. Fold in nuts if using. Do not over mix.
Pour batter into prepared pan. Bake until toothpick inserted into the center comes out clean, about 45-55 minutes. Cool completely in pan on a wire rack.