It’s fall, which also makes it time to bust out pumpkin-everything. First up to the plate … pumpkin bread. The sugar crust on this bread is lovely, the spices are perfectly balanced and it has a moist, delicate crumb. Basically it is everything you want from a quick bread.
Pumpkin Tea Cake, from the Tartine Bakery Cookbook
1 1/2 cups all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1 T plus 2 t cinnamon
2 t nutmeg, freshly ground if possible
1/4 t ground cloves
1 cup plus 2 T pumpkin puree
1 cup vegetable oil
1 1/3 cups sugar
3/4 t salt
2 T sugar for topping
Preheat your oven to 325 degrees. Butter a loaf pan.
Sift together the flour, baking powder, soda and spices into the bowl of your stand mixer or a large bowl.
In another bowl, whisk together pumpkin, oil, sugar, and salt. Add eggs, one at a time, mixing well after each addition. On low speed, mix the wet ingredients into the dry. Mix until just combined. You don’t want to over mix because it will make a tough bread.
Sprinkle with the sugar topping and bake for about an hour. Let cool in the pan for 20 minutes and then invert onto a rack to cool completely.
In what I thought was a stroke of pure genius, I decided to try to turn this pumpkin bread into pumpkin donut muffins. You might remember my life-changing donut muffin experience, but in case you need a refresher, check it out here. We thought that pumpkin donut muffins would be the crowning achievement of my life, but sadly (or perhaps not so sadly because now I still have future achievement to look forward to) the donut muffin topping did not really add anything to the pumpkin bread. This bread stands up perfectly well on its own. Those pumpkin donut muffins did look adorable though …