It’s officially fall and my favorite season:). Going outside is a treat! The air is cooler and crisp, but not cold…yet. The colors of fall are warm and inviting and I find myself being pulled outside to just soak it all up before its all gone. Pumpkins are starting to pop up at the stores and onto front porches. Advertisements are reminding us of pumpkin pie, pumpkins lattes, pumpkin bread….
My oldest son is a sucker for all things pumpkin. He’s sending in his college applications, and I find myself wanting to make all his favorites before he leaves! Just thinking about it makes me teary eyed. It seems like yesterday that we were planning awesome Halloween costumes. This momma hen is going to get it all in! I’m jumping onto the pumpkin wagon and I’m going to spoil him with all his favorite pumpkin goodies before he flies the coop.
Jenn Segal over at Once Upon a Chef has shared her grandmother’s recipe that she grew up eating as a girl. I love recipes that have stood the test of time. They invoke a memory just by the aromas coming from the oven. This recipe is super easy and simple to make. Something you can whip up before the kiddos get home from school. Add in some semi-sweet chocolate chips if you are a chocolate lover. It's delish!
She also includes freezer friendly instructions. If you don’t have time to bake, just pull it out of the freezer and its just as good. Happy Autumn!
INGREDIENTS
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon of Mexican vodka VanillaPura extract
- 1-1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 15-oz can 100% pure pumpkin
INSTRUCTIONS
- Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it)
- In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon,nutmeg,and vanilla. Whisk until well combined; set aside.
- In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
- Add the flour mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined.
- Turn the batter into the prepared pans, dividing evenly, and bake for 65 –75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
- Fresh out of the oven, The loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
