Full Circle: Homemade Pumpkin Bread Plus MVK’s *Like* of the Week

 

I just had to pull over when I saw this sky when I was driving home.

I just had to pull over when I saw this sky!

It’s finally fall! The season of crisp weather, crisp local apples, squashes, and pumpkins. The leaves have been slow at changing this year, but on a long weekend drive, I spotted some reds and golds in the hills.

Growing up, every fall my mom would make several batches of pumpkin squares, which was homemade pumpkin bread baked in a 13 x 9 pan and cut into squares like cake. This was an easy snack to take to school and I loved when I found it in my lunchbox; the bread is super moist and I loved the walnuts (not so much the raisins). With all the talk of “pumpkin spice” which is in everything from coffee to vodka, I wanted to make something in my kitchen with real pumpkin spice, not something that is manufactured in a factory. I decided to pull out my family recipe for pumpkin bread one night when I wanted to warm the kitchen. But it wasn’t in my recipe box. I then went to my grandmother’s recipe box. Of all the things I inherited from her, this is the most special; a schoolteacher all her life, many recipe cards have her familiar handwriting that is so clear and recognizable.

So I went through and found a recipe for pumpkin bread, my mom’s, but in my handwriting! I couldn’t believe I was the one to give her this recipe; it must have been after college, so more than 25 years ago. And I could tell I had carefully written it so it was legible. Mom’s recipe makes a batch for a family, but Grandma did the math for me, so I was able to use her measurements for one loaf. (If you have a big family or big eaters, it’s easy to double.) Mom’s recipe to me to Grandma and back again. Full circle indeed.

Using fresh ginger, because that’s what I had on hand, with no clove or raisins, this was delicious. Half a cup of chopped walnuts, it made the kitchen warm and spicy. And it’s what I call a quick bread, just one bowl, add everything, mix and pour into a loaf pan. It takes maybe ten minutes to mix all together, so you can make it on a lazy Sunday morning to serve to guests (or yourself!) if you want. The piece I had with my morning tea was nice and homey and was a pleasant and delicious way to welcome the new season. I hope if you make this, you find it that way, too.

Happy Cooking!

pumpkin brad
Homemade Pumpkin Bread

This recipe is from the files of Nancy B. Koliander.

Since you’ll have about a cup of pumpkin leftover, you can either freeze it or hold tight; I’m working on a future recipe to use it up. Stay tuned!

In a mixing bowl, whisk together:

2 medium eggs
1 cup sugar (scant)
1 cup pumpkin
2/3 cup of oil (the original recipe calls for ¾ cup, but I cut it down a little bit and it was fine)

Add:

1 ½ cups all-purpose flour
½ tsp. each of salt, baking soda, baking powder, nutmeg
1 tsp. each of cinnamon, ginger
¼ tsp. ground cloves
½ walnuts and/or a handful of raisins (optional)

Bake 50-55 minutes at 325 degrees in a greased bread pan.

MVK’s *Like* of the Week: Speaking of Pumpkin…
Right after I made my pumpkin bread, I came across this article from The Kitchn website, “What’s Actually in Your Canned Pumpkin Puree.” I was going to bypass it because I know my can of One-Pie pumpkin is just that, pumpkin. Well, I’m wrong and I’m glad I read it because I learned something: under USDA rules, since pumpkin and certain squashes are in the same genus they can be categorized as just pumpkin. So unless your can says 100 percent pumpkin (like Libby’s), you are getting a pumpkin/squash combination. I’m miffed and surprised about this piece of information. I think it is a bit of false advertising. Don’t you?

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Halloween Treats!

Golden evening light.

Happy Halloween!

For the past few weeks I’ve been in a nesting mode and wanting to do some baking; I think it’s the cooler weather and darker days. I had been thinking of making something pumpkin-related for the holiday, and when America’s Test Kitchen Radio had a recipe for pumpkin bread, I knew the fates were looking upon me and I needed to make a batch. But then for days I kept seeing the photo of Candy Corn Cookies in my Facebook news feed, posted by PBS Food. They looked so good, I decided to make them, too!

Luckily for my waistline, I gave away most of the cookies and bread, much to the dismay of the eater of the house. His description of the bread isn’t suitable for publication; let’s just say he thinks the pumpkin bread is the bee’s knees and I have a feeling this won’t be the last time I make it! (It is pretty good!)

Aren’t these adorable? And this was cookie sheet #1, so my batch definitely made more than 5 dozen cookies!

Candy Corn Cookies
From PBS Food’s Fresh Taste blog, recipe by Jenna Weber

2 sticks of butter, softened
½ cups powdered sugar
1 Tablespoon vanilla
1 egg
½ teaspoon baking soda
½ teaspoon salt
3 cups flour
Red food coloring
Yellow food coloring

1. Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.

2. In another bowl, whisk together the flour, baking soda and salt. Add dry ingredients to the butter sugar mixture and mix until a soft dough just forms. Remove dough from mixer bowl and separate into three equal pieces (use a food scale to weigh each piece if you want to be exact!). Mix together a little bit of red and yellow food coloring to make orange and then add the orange coloring to one of the dough pieces. Make another dough piece yellow and leave the third plain.

3. Place a piece of plastic wrap or tin foil inside a loaf pan and pat down the white dough inside. Place the orange dough on top (pat down firmly) followed by the yellow dough. Remove dough from pan, wrap up in either tin foil or plastic wrap and refrigerate overnight or for at least four hours.

4. When you are ready to bake your cookies, preheat your oven to 350 degrees. Cut 1/4th inch slices down the width of the dough. Continue cutting each slice into small triangles.

5. Place triangles on a lined baking sheet and bake for 6-8 minutes until tops are puffy and bottoms are golden.

Yield: 5 dozen tiny cookies

Cook’s Notes:
• I found this made more than 5 dozen cookies; one slice of the dough made about 10!
• While I tried various methods to make them bigger, my cookies were tiny, a little larger than a regular candy corn. And watch out, these are delicious and being so small, you can definitely get carried away with having “just one more!”

Pumpkin Bread

From America’s Test Kitchen

Makes 2 loaves

The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.

INGREDIENTS

TOPPING

5 tablespoons light brown sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt

BREAD

2 cups (10 ounces) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 (15-ounce) can pumpkin puree
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (7 ounces) granulated sugar
1 cup light brown sugar
1/2 cup vegetable oil
4 ounces cream cheese , cut into 12 pieces
4 large eggs
1/4 cup buttermilk
1 cup walnuts , toasted and chopped fine

INSTRUCTIONS

FOR THE TOPPING:
Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.

FOR THE BREAD:
• Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.

• Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.

• Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK). Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1½ hours. Serve warm or at room temperature.

Cook’s Notes:
• Given the amount of sugar in the bread, I decided to forego the topping. It seemed like it would be closer to cake than that of a snacking bread.
• I discovered as I was just about to spoon the bread into the pan that I now own only one bread pan. So instead of waiting to reuse the pan, I went with an 8 x 8 square pan. Cooking time was a little bit shorter, but it was still delicious. I wrapped some pieces and popped them in the freezer for later eating!