When autumn arrives, I get excited for so many reasons, some of which I've already shared with you, but a huge one is autumn baking. I love to bake, but what I bake is often seasonal. I bake lighter treats (and less often) in the heat of summer, for instance, and in autumn much of my baking involves pumpkin. Not all of it - I like apple cinnamon muffins in the fall too, and some things, like brownies and chocolate chip cookies, defy seasons - but I do love pumpkin baked goods. I probably make pumpkin bread most often (and I'm talking maybe a loaf each week). So I thought I would share my favorite pumpkin bread recipe with you today. The original recipe comes from the Williams-Sonoma Thanksgiving Entertaining cookbook, but I don't exactly follow the recipe from the book. This is what I do:
Ingredients:
1 1/4 cups all-purpose flour
1/3 cup white or yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 large eggs
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/3 cup olive oil
1/3 cup fat free plain yogurt
1 cup pumpkin puree
Preheat oven to 350. Lightly butter a 5x9 inch loaf pan (or spray with cooking spray).
Whisk together the flour, cornmeal, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, both sugars, oil, yogurt, and pumpkin. Beat with an electric mixer until smooth. Add the dry ingredients in two batches, mixing until just blended after each. Pour the batter into the prepared pan and smooth the top.
Bake for about 1 hour, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for about ten minutes, then remove from the pan and cool completely.
1 1/4 cups all-purpose flour
1/3 cup white or yellow cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 large eggs
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1/3 cup olive oil
1/3 cup fat free plain yogurt
1 cup pumpkin puree
Preheat oven to 350. Lightly butter a 5x9 inch loaf pan (or spray with cooking spray).
Whisk together the flour, cornmeal, baking soda, salt, and cinnamon. In a separate bowl, combine eggs, both sugars, oil, yogurt, and pumpkin. Beat with an electric mixer until smooth. Add the dry ingredients in two batches, mixing until just blended after each. Pour the batter into the prepared pan and smooth the top.
Bake for about 1 hour, until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for about ten minutes, then remove from the pan and cool completely.
The recipe is pretty simple, and the results are delicious. Plus the whole house smells amazing while the pumpkin bread is in the oven, which I adore. I love to eat the pumpkin bread warm with butter or maybe a little nutella like in the picture above (but then, nutella is pretty fabulous on anything!). It makes a lovely treat on a chilly fall day while I'm curled up with a book.
Do you have any seasonal foods you enjoy making?
Do you have any seasonal foods you enjoy making?
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