Baking is such a natural activity this time of year. As the weather turns cooler, I enjoy making and serving traditional quick breads.
Now, I personally think the entire concept of “quick” breads is ironic. Yes, I understand they utilize chemical leavens like baking soda and baking powder instead of yeast. However, my experience has been that the only thing quick about these flavorful breads is the speed in which they are devoured. They actually take me longer to prepare than most yeast breads.
I will continue to present my family with warm, delicious quick breads: banana, pumpkin, zucchini, and cranberry. Their sweet aroma will be a lovely addition to our home this fall. However, I’ll always feel a little deceived when I think about ”quick breads”.
Here is a recipe for a particularly versatile pumpkin bread. It is a recipe that I found originally in The Martha Stewart Cookbook (1995 ed.). I have customized it over the years. It is savory enough to be served alone or with butter and yet its texture is the perfect density for delightful sandwiches. It works well with tarragon chicken salad.
Pumpkin Bread
3 1/2 cups flour
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
3/4 cup (12 tblsp) softened butter
1/4 cup molasses
2 cups sugar
5 eggs
2/3 cup orange juice
2 cups (15-16 oz) pumpkin puree
Mix dry ingredients. Cream molasses, butter, and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Beat until light and fluffy. Add orange juice and pumpkin. Blend well. Add pumpkin mixture to dry ingredients. Make certain all ingredients are thoroughly combined. Divide mixture between 2 9″ x 5″ x 3″ generously buttered loaf pans. Bake for 1 hour at 350 degrees until toothpick inserted comes out clean.
Cool for 10 minutes on a rack. Turn out of the pans and continue to cool the bread on the racks.
“Which of you, if his son asks for bread, will give him a stone? Or if he asks for a fish, will give him a snake? If you, then, though you are evil, know how to give good gifts to your children, how much more will your Father in Heaven give good gifts to those who ask him! So in everything, do to others what you would have them do to you, for this sums up the Law and the Prophets.” – Matthew 7:9-12
I always buy the pre-made mixes for pumpkin bread in the fall…I’m excited to try and make it from scratch! I usually pour the batter into pumkin shaped muffin tins
pumpkin*
Oh gosh this sounds soooo yummy! I might just have to try it. I think I have everything but ginger. I’ll have to hunt around if I get inspired.
Have you ever put cream cheese icing on zucchini bread? My grandmother used to make it like that. Yummy!
Re: your comment on my blog (and thanks for stopping by!) – Where do I find this Tuff Stuff? What’s the can/bottle look like?
This looks really good! I’m intrigued by the orange juice and the molasses.
Lindsay,
Don’t forget to butter your pans/tins I forgot to put that on the recipe and I just edited it. Have fun!
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bezbe205,
I love cream cheese frosting on just about anything! I will try it on the bread.
By the way, you can buy Tuff Stuff at Wal-Mart but my sons do not know how well it will work on wood. They think you should be careful. It is strong. One other product we have used is called Oops! cleaner. You can google both products for info.
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Mrs. Parunak,
The orange juice is the key ingredient in this recipe – it really adds a nice flavor.
O.K. I’ve got to try this. I still have a lot of pumpkins to cook up! I agree with you on the quick part! I have to make 4 loaves of anything like this because the first one hardly has time to cool and it’s gone. The rest get picked at all day, Maybe there will be something for breakfast.
I can’t believe you adopted 5! What a godly woman!