I was going to write a rant about how everywhere you look on social media, the changing of seasons from summer into fall, and even the calendar change from August to September automatically brings the onslaught of [Starbucks] Pumpkin Spice Latte!
Doesn’t even have to be a latte to be honest.
You just breathe the letters PSL and the words pumpkin and spice automatically follow for no good reason.
Anyhow, I’m not going to go on with my whole dislike for PSL obsessions that are plastered everywhere, I’m just going to give you the recipe for a Pumpkin Loaf I made last night because I was craving a nice slice of pumpkin bread to go with a hot cup of tea. Plus I saw the sad & neglected bag of leftover pureed kabocha squash still sitting in the freezer. Originally the squash was destined to become soft & pillow-y gnudi that I had once made eons ago with acorn squash, but goodness they are a ton of work to make… and my god, they were amazing.
Anyhow, I’m getting distracted again…
The original recipe, “World’s Best Pumpkin Bread” is from the website TheFrugalGirls.com, I found via Pinterest. I made the recipe as stated, but it could use these changes to reflect my own tastes:
- Could use some more added spice. I used: 1 tsp ground ginger + 1 tsp cinnamon + 1 tsp fresh ground nutmeg+ 1/4 tsp ground cloves
- I really wish I had used brown sugar like I originally was considering instead of the white sugar stated in the recipe. It really does make a huge difference in flavour. (And sometimes it really pays to go with your instincts!)
- I would cut back on the oil a bit, I don’t like that it feels so oily when you pick it up to eat with your fingers. Would have to experiment, but I think 2/3 cup would be more than enough fat, possibly even push it 1/2 cup.
- Definitely does not need any frosting, glaze or icing as this loaf is incredibly moist (see #3) and flavourful (see #1 + #2) as is — but that’s totally personal opinion on my part since I’m never really keen on the stuff anyways ^_^
As a side note: The thing I love most about pumpkin breads in general, is that you can use pretty much any kind of winter squash interchangeably for regular old canned pumpkin. Some people may argue with me, but I think it’s just nice to put that thought out there for people who may not have considered the idea and might be stuck without any canned pumpkin on-hand, which is always a possibility in my kitchen. That’s the nice thing about having a winter squash always hanging around on the counter top because you didn’t know what to do with it, or maybe you got tired of cooking it as a regular old vegetable.
Alrighty, so here’s my version of the recipe, including all the changes I would make from the list above.
2 cups pureed pumpkin
3 cups brown sugar
2/3 cup oil
2/3 cup water
3⅓ cups flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
Preheat oven to 350F
Mix pumpkin, sugar, oil, water & eggs in large mixing bowl until well combined.
In medium mixing bowl, stir to combine flour, baking soda, salt, cinnamon, nutmeg, ginger & cloves
Gradually pour dry ingredients into pumpkin mixture. Stir well to combine.
Generously grease and flour 2 loaf pans.
Divide mixture evenly into each pan.
Bake @350F for 45 – 55 minutes, or until cake tester comes out clean.