Pumpkin Spice Everything

We are in the thick of pumpkin spice latte season. Let's be honest...you are excited. We all are. Any excuse to have pumpkin flavored everything. Thanksgiving is upon us and you probably need a solid recipe for that pumpkin bread you wish you had every morning.

Don't fret. I'm here for you.

Mike and Tay and I got to spend an afternoon hunting for pumpkins a few weeks ago and it was such a nice day. I don't think I had been to a pumpkin patch since I was a kid so I got a real kick out of it. There were pumpkins of all shapes and sizes and we shopped around until we found just the right ones and spent the night carving these really ambitious designs into them. Took forever but we were pretty impressed by our skills.

When it comes to baking with pumpkins I appreciate the process of roasting your own pumpkins, its awesome, but sometimes the process is just not worth the time it takes. If you have all the time in the world - yes, roast away. If you are like me and just can't wait for that then go ahead and buy the canned puree at the market. Works just the same.

This is another simple recipe that you can definitely conquer on your own. Perfect for a light breakfast on Thanksgiving morning while you prepare your afternoon feasts!

Pumpkin bread adapted from Miette Bakery

Preheat oven to 350F/180C

1 1/2 cups (250g) AP flour
1 1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon salt
4 large eggs (200g)
1 2/3 cups (320g) granulated sugar
1 cup (200g) vegetable oil
1 3/4 cup (400g) pumpkin puree
1 cup toasted walnuts, roughly chopped (optional)

Prepare your loaf pans. I prefer to use the small individual size (yields four) but you can choose to use one large loaf pan if you like. Coat the inside of the pans with butter and then with a thin coat of flour. TIP: liberally butter and flour your pans and then smack them down on the counter or hit them hard with your hand to release all excess flour. You can also bake this in a bundt pan, prepare the same way.

In a small bowl, sift together all your dry ingredients (flour through salt). Set aside.

In the bowl of your mixer, combine the four eggs and sugar. Mix with the whisk on medium speed until the mixture is combine and has turned a pale yellow color (1-2 minutes). Turn the speed to low and slowly drizzly in the oil. Once all the oil has been added, turn the mixer up to medium for 30 seconds to emulsify.

Add the puree and whisk until combine. Switch from the whisk to the paddle attachment. Add your dry ingredients in two parts and mix just until combine. Don't overmix.

Pour into your prepared pans and bake for 45 minutes or until a cake tester comes out clean.

Bon Appetit!