my kind of remedy. [spiced pumpkin bread w. walnuts]
Baking is the perfect outlet when I have a lot on my mind. It’s sometimes even more therapeutic than a heavily poured glass of wine, believe it or not!
I recently realized that I hadn’t posted a baked good since March. Yes, MARCH. Clearly, I had to remedy this situation, so I decided to bake this spiced pumpkin bread. I wish I could explain how unbelievably amazing my apartment smelled during the baking process. It was a torturous hour of waiting, but worth it in the end when my roommate and I got to indulge in a slice straight from the oven. The bread was even better the next day.
If you’re looking for more pumpkin inspiration, check out the recipes below:
Crock-pot Pumpkin and Turkey Chili
Pumpkin and Gingerbread Trifle
Pumpkin Cookies with Orange Buttercream Frosting
Trifle with Roasted Apples, Pears and Pumpkin-Caramel Sauce
Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise
Pumpkin, Turkey and Zucchini Lasagna
Mini Pumpkin Muffins with Maple Cinnamon Cream Cheese Frosting
- 2½ cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 (16 oz.) can solid pack pumpkin
- 3 cups all-purpose flour
- 1 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. baking powder
- 1 cup coarsely chopped walnuts
- Preheat oven to 350 degrees.
- 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 power in another large bowl. Stir into pumpkin mixture in two 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 a sharp knife, cut around edges of loaves. Turn loaves out onto racks and cool completely. Completely cover loaves in foil to store.
