Truth be told, I don’t care so much about pumpkins. I love them when they are hollowed-out and carved into jack-o-lanterns but I don’t need them in my ravioli, bread, or pies. I get excited about the first bite but I am usually bored by the second. I generally pass up recipes for pumpkin bread, but this recipe was in my new cookbook obsession, The Craft of Baking by Karen DeMasco. Bryan loves pumpkin bread and so I thought I would give it a try.
I’m glad I did. It was really lovely. A good texture and just the right amount of flavor. It is great toasted with some salty butter or a spoonful of apple butter. It is the second recipe I have tried from the cookbook and both have worked so well.
SAVE THE DATE: Something crazy will be happening on Lottie + Doof beginning December 1st- something crazy awesome! Be sure to stop by and see what I have in the works…let’s just say it has the potential to make us all very, very happy— and fat. xoxo
Pumpkin Spice Bread (recipe by Karen DeMasco)
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 large egg yolk
- 1/2 cup grapeseed oil
- 3/4 cup canned pumpkin puree
- 1/3 cup plus 1 tablespoon sour cream
- 3/4 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- Pinch of ground cloves
- 1 tablespoon Demerara sugar
Preheat oven to 350° F. Line the bottom of a 8 1/2 x 4 1/2-inch loaf pan with parchment, and grease the bottom and sides with butter.
In a medium bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, and oil. Add the pumpkin, sour cream, and vanilla and whisk well to combine. In another bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon and cloves. Using a rubber spatula, fold the dry ingredients into the wet. Then whisk together gently just to combine.
Pour the batter into the prepared pan and sprinkle the top with the Demerara sugar.
Bake until the bread is firm to the touch, well browned, and slightly cracked on top, about 55 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Turn out the loaf onto rack and let cool.