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I saw the prettiest leaves on my walk to work today. The ones that really trumpet the arrival of Fall: deep, brilliant shades of scarlet red, crisp golden yellows, and the tragically brown ones that always seem to find a way of suctioning onto your boots on rainy days. Fall foliage sings of beauty, and of change.
I’m happy to see the change.
Change is something I shunned for far too long. I got comfortable being uncomfortable. Does that make sense?
Now, I’m holding my arms wide open. Waiting for that thing that is just perfect for me to fill them. And I’m not going to settle for anything less. I hope you hold yours open too, for whatever wonderful surprises life is bringing your way. Little changes can be the start of big ones. Big change can bring big glory. We all can use a little bit of that.
3 years ago – head over heels in love with a bad idea – I made a big change without ever second guessing myself . I up and moved to New York City. I’ve never regretted that. Ever. On one of my first days here, I remember trying a pumpkin bread – er, muffin, scone, biscuit – and really not be a fan. It was dry. Dry (!!!!) And who got all crazy hands with the sugar? It was so sweet my face spasmed the minute my teeth penetrated the sugar laden orange carb load. Bleh. Needless to say, I deemed myself a none lover of the famed pumpkin baking season. Last night, I decided to change this little issue.
I knew I could love pumpkin as much as the rest you out there. I want to love it. I just needed to re – try it… my way. I needed to be open to giving it a real shot. I needed to do my research.
And Oh Boy, Did I do myself proud. I love when that happens.
I know it’s nothing really wild in the grand spectrum of pumpkin creations out there. You all have done an amazing job this season; I have been wowed over and over again.
But this is what I like in a pumpkin bread: subtly sweet, boldly spiced, rich in pumpkin flavor, and ever so moist. I’m a believer. A believer of bread. A believer in change.
Make some pumpkin bread. Make some good changes. Make love if your in it.
B T W – I’m so so happy to have you here.
Happy weekend!
Spiced Pumpkin Bread – adapted from Bon Appétit | November 1995 – recipe by Vern Bertagna: West Frankfort, Illinois via epicurious.com
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 3 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup coarsely chopped walnuts (optional)
Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
Great orange color of your bread!
I was happy the color translated boldly into the finished product.
I made this bread yesterday. Delicious and easy!
So happy to hear it! Thanks for letting me know, Paulette.
Can one make this in small gift holiday pans? How long to cook for smaller pans?
Use mini loaf pans
This bread and recipe sound delicious, but your photos! They absolutely jump off the screen! The picture of the pumpkin in the can is incredible!
Thanks, Ann! Who knew canned pumpkin could be so darn pretty.
This sounds amazingly good! I wish we had pumpkin puree in a can. It’s not hard to make but it’s just so much easier to open a can and voila!
Definitely, Martyna! We are spoiled here and have almost everything available in can form.
Make love if you’re in it…I love that 😉 (and this bread!)
I know you have some love, miss gina!
I have all of the ingredients on hand to make this. Hopefully I’ll have a chance this week. It looks so moist and I love the crunch of the nuts in there. I admire your openness to change. I’m working on developing that…
Yay, Kristy – make it! I loved having this hanging around for a quick snack. Change is hard… but totally do-able!
Wow, your bread is just stunning. My pumpkin muffins disappeared quickly…I may have to make a loaf of your bread to appease my hungry children 🙂
Liz – kids really do make food just vanish, eh? I bet they would love this bread, and you could even swap out the walnuts for some chocolate chips, whats more kid friendly that?
I’m a pumpkin lover. Your bread looks scrumptious!
Thanks, Barbara! It was quite delicious, and definitely brought me over to the pumpkin loving side.
Hi, I love pumpkin, but I’ve never eaten pumpkin pie…however I’m a bread lover also, and this recipe looks absolutely divine, have you tried pumpkin walnut damper? It’s a beautiful colour and goes well with your Autumn/Fall theme of the season.
Yvette – you must try pumpkin pie! Must! I have never tried a pumpkin walnut damper, but I will be looking into it.
Yvette I just took my loaves out of the oven. I made these for a couple gifts at Christmastime. The recipients loved them. These loaves are for a couple more friends and me. I was able to get a mini loaf and two nice sized 9 by 5 1/2 loaves. Can’t wait to taste. Yum.
Yes, now I do not feel bad! I just recently read a post saying that they are all done with their pumpkin posts. You are ahead of me because I have not done one yet.
This does look like a tasty recipe-I like baked goods made with oil instead of butter, they seem to turn out a better moister end result. The texture of this bread does look amazing-I would love to have a slice. Thanks for sharing!
Tina – I am just getting stated with pumpkin, so don’t feel bad. I think we are clear to use it all the way through Thanksgiving – hello, pumpkin pie!
We use it through Christmas…. family loves anything pumpkin. ☺️
definitely a change for the better – this bread looks fantastic!
Thanks, Molly! This was definitely a good change from my first experience with pumpkin bread 🙂
Oh Averie – hot out of the oven and a slab out butter… bliss.
I love your artisan creations here 🙂 glad I’ve made it here! Fantastic ambiance. I’m adding your lovely space to my blog role 🙂 Hugs and kisses, best of wishes 🙂
Thank you so much, my dear! xx
I’m glad you didn’t give up on this pumpkin bread because it really does look so GOOD!
I’m glad too! Another fantastic quick bread recipe is always a joy to have.
Mm… this looks delightful!
Thank, dear. It was was was!
i am totally on a pumpkin bread kick too. just made a vegan GF version last night! i’ll post mine in a week! 😀
Can’t wait to check it out!
I need to try this. I am not a huge fan of the pumpkin baking season either. I don’t get excited about it…I will, however, eat something pumpkin if someone makes them! This bread looks delish…I may have to change my non-pumpkin baking ways!
Try this! It is like the gateway bread to loving pumpkin.
This pumpkin bread looks crazy good! I love that nice thick slice of bread you sliced for the picture. Mmmmm… 🙂
I loved that thick slice too 🙂 I’m already tempted to thaw the loaf sitting in the freezer!
Wow! I can see from the photos how moist this cake is! I would love to try this but using homemade pumpkin purree as we can’t find canned pumpkin here.
I bet it would be just as – if not even more – splendid using homemade pumpkin puree. Let me know if you make it, and how it turns out, dear.
What a wonderful colour the bread has – and it looks so moist!! I’d love a nice slice of that slathered with butter. Can’t buy fresh pumpkins here at the moment, and I’ve never seen canned pumpkin either 🙁 I guess making such a wonder might need to wait until fresh pumpkins are in stores… shouldn’t be too long hopefully!
Oh no, Charles! I hope you find some soon, dear.
Just discovered your blog via London Bakes…this bread looks absolutely gorgeous and perfect for using up all those pumpkins I’m planning to hollow out for Halloween 🙂
That sounds like such a fun Halloween project!
I just made pumpkin kueh. After seeing your pumpkin bread, I want to make a loaf for my Quay Lo. (my hubby). The texture looks perfect and love the golden color of the bread.
Do it! I bet he would love this loaf – it was absolutely delicious!
Nothing says AUTUMN better and louder than a loaf of fresh homemade pumpkin bread! Beautiful!
Thank you, Angie. I have to agree, I felt Fall had not been welcomed the right way until I baked ( and ate ) this pumpkin loaf.
Your bread looks perfect! I am a fan of all things pumpkin this time of year. How did someone dry out pumpkin bread! That is ridiculous!
Thanks, Erica! I have no clue how they made that bread so dry… but I do know I will never be ordering a slice there again.
Oh wow, this loaf looks gorgeous, perfect for autumn. I love pumpkin and sweet potato in baked goods.
I have some sweet potato cupcakes coming up this week; stay tuned ; )
This is wild! I made almost exactly the same pumpkin bread this weekend. I brewed a cup of double-strength chai tea and tossed it in the batter, along with the cinnamon, cardamom, nutmeg, and cloves. Instead of mixing in the walnuts, I made them into a streussel topping. I’m glad you didn’t give up on pumpkin bread. I like pumpkin bread even better than I like pumpkin pie!
Kate – chai tea sounds like an amazing addition, and I’m always a sucker for streusel topping. I’m with you on bread over pie in the pumpkin variety; I prefer my pies oozing with apples or crunchy pecans.
I will definitely check it out!
Thanks so much for commenting on my blog. Oh my goodness, I love absolutely ANYTHING with pumpkin in it come Autumn. I absolutely love the flavour combinations. Fantastic blog.
Thank you, Lexi! If you love pumpkin, this is sure to be a winner for you 🙂
Oooh, that makes me feel good, since I’m the only one in my family who does like pumpkin – maybe I can find someway of making it so they all like it, too… 🙂
This is definitely a good place to start 🙂 or… more pumpkin bread for you!
Yes – that’s pumpkin bread. Not some dried-out coffee shop vareity. Beautiful color, aromatic – autumn spiced – love your determination! It paid off.
Thanks, Claudia! I’m glad I stuck it out; this bread is a real winner.
Make some 🙂 It’s so easy, and sooo good!
I LOVE pumpkin bread — the moist kind like you’re talking about. I put a little glaze on the top of my loaves. Just adds to the yumminess 🙂
Love your inspirational thoughts, too. Right now I’m doing a subscriber appreciation giveaway for all current and new subscribers to my free quarterly inspirational newsletter/ezine called Life Notes. The perfect time to come over and sign up if you’re so inclined! 🙂
Glaze sounds ultra decadent, Cheryl; I may have to try a cream cheese frosting on my next loaf.
Ohhh how I love fall. I’ve been seeing way too many delicious pumpkin bread recipes, so I think it’s a sign I need to make some. Looks amazing!
I loved your pumpkin cookies – they looked amazing!
This loaf looks gorgeous – moist and tasty. I am a big fan of walnuts in breads/loaves – so that aspect particularly thrills me!
The walnuts added a great crunch, I was so tempted to add chocolate chips, too.
i love love love pumpkin bread- this one looks so moist 🙂
It really was moist, and stayed that way for 3 days, Alexis.
Oh! Your pumpkin bread looks delicious with walnut…the texture is just amazing…beautifully done. Wish I could have a slice now…
Hope you are having a fantastic week Ashley 🙂
I am, and I hope you are too, my dear!
At this time of the year I love pumpkin bread. Will usually eat it with a cream cheese icing.
I am thinking I need to whip up a cream cheese frosting for the other loaf still in the freezer – yummy!
Great looking bread. Love pumpkin with walnuts!
They are indeed a good match, Carol 🙂
Your pumpkin bread definitely looks moist, gorgeous, and inviting…and I love the nuts studded throughout. Glad you tried it again! (and yeah, I loathe biting into something only to have it so sweet that it hurts. one of my biggest pet peeves. ick!) 🙂
I’m glad I’m not alone in combating this over sugar thing!
It is so perfect with coffee, Ray!
Your bread looks lovely! I have a small confession, I’ve never had pumpkin bread…ever. But that will change soon. I really can’t wait to try it!
BreAna – we need to change this guilty confession very soon! Pumpkin bread is awesome – promise!
Pumpkin and walnuts, one of my Fall favorite combo. Your bread sounds delicious and the photos are stunning!
Yesterday I just made some pumpkin rolls, now I want a slice of your bread!
Pumpkin rolls sound amazing, too! Oh Fall, how easy it is to stuff ourselves with all things spiced and baked.
Yum! This looks so good! I love pumpkin anything…I just wish it were easier to get in Japan!
Thanks, Kate 🙂 Are you able to get canned pumpkin there?
In my opinion if one is using commercally canned pumpkin, then the resulting product outcome is not 100% “homemade”. I pride myself in the added effort I put forth in making all my squash breads from “scratch”, as in preparing fresh squash for use in the recipe ingredients. I understand not everyone wants to go to that effort.
This recipe can be made with fresh or canned pumpkin, making it perfect for you, as well as those who do not have the time or desire to roast and puree a fresh pumpkin.
This recipe was easy and delish! I love that it makes 2 loaves…1 to keep and 1 to share!
I am making the pumpkin bread which I love pumpkin and waiting for it o come ou of the oven and I put pecans instead of walnuts and smells great
I would like to make four mini loaves with your recipe— ? How much baking time pls ?
Can it be made into small loaves? If so, what would the baking time be? Also has anyone tried with chocolate chips instead of walnuts?
How much pumpkin pie spice can I substitute for the measured seasoning? Added cinnamon? Thanks.
I also would like to make four mini loaves with your recipe— ? How much baking time pls ?
Sounds delish!
Alex
This truly was the most delicious pumpkin bread and so simple. You cannot go wrong with Libby brand pumpkin! Never have a recommendation before. This deserv rd it.
I decided to try this, since it didn’t seem to have tons of sugar. I’m glad I did! Turned out very well. However, when I make this again, I will try 8-inch loaf pans, as my loaves weren’t as “high” as I like. My soda and baking powder were fresh, so I don’t think that was it. LOVE all the spices! I actually added a couple dashes of ground allspice to the mixture. Yum!
I forgot to mention that I didn’t have walnuts on hand, so I used pecans. Very good! In addition, I checked the loaves after only 45 minutes; I’m glad I did, since they were done.
My husband accidentally bought pumpkin pie mix instead of packed pumpkin puree. Can I use this instead and how do I adjust the recipe?
I accidentally put in DOUBLE the amount of pumpkin but it STILL turned out really good!! It was the love child of pumpkin pie and pumpkin bread, and hey at least nobody can say it wasn’t moist! Thanks for a great recipe that even I can’t mess up too badly! 5 stars.
Can I use pumpkin pie spice instead of all these other spices, and if so how much?