Last Friday was a beautiful day. The sun was shining, the leaves were turning all sort of bright fall colors, and it was cool enough for me to switch to my long sleeved running shirt and consider digging out my knit cap. After a very pleasant 4 mile run, all I wanted was to bake. Luckily, with the day off, I could indulge that desire. I have a weakness for bread, particularly sweet breads like zucchini bread. Since I had a big batch of pumpkin puree leftover from the Winter Luxury pumpkin I picked up from Local Roots Farm, I went on a search for a pumpkin bread recipe.
Today’s recipe comes from The Art and Soul of Baking. Full disclosure, I received this cookbook for free as part of a conference I attended. I’ve been pouring through this book lately and though the recipes aren’t always simple, they always taste amazing. In fact, I’d say this is going to be my go-to baking cookbook from now on.
- 2 cups all-purpose flour (Shephards Grain worked wonderfully)
- 3/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/3 cup water
- 1.5 cups sugar
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1 tsp vanilla
- 1 cup hazelnuts, chopped and toasted
Preheat the oven to 350.
- Grease a loaf pan with melted butter.
- (The original instructions suggested lining the pan with parchment paper as well, but I didn’t have any, so I skipped this step.)
- In a large bowl, mix the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt.
- In a medium bowl, whisk the eggs.
- Add the water, sugar, pumpkin puree, oil, and vanilla, mixing after each addition.
- Now mix the wet ingredients into the dry ingredients.
- Add the hazelnuts and stir to combine.
- Pour the batter into the pan and tap the sides to settle the batter.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan on a wire rack for at least 20 minutes before removing from the pan.
- Slice and serve.
Our notes: This bread is addictive. I’m pretty sure I consumed my weight in pumpkin bread over the past few days. I baked this in three mini-loaf pans instead of one large pan. I started checking the bread after 35 minutes and pulled it out around 48 minutes. The bread is moist and the hazelnuts give it a nice crunch. The original recipe called or walnuts, and you can find walnuts at Mair Taki‘s stand at the University District Farmers Market. We got our hazelnuts from Alm Hill Gardens, but you can also get them from Holmquist Hazelnuts. Since this is a batter bread, you don’t need a stand mixer or really anything other than a wire whisk or good spoon to mix up the dough.
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