Today I was in the mood for pumpkin baking. I wanted that warm flavour you get with the fall spices. I wanted something fluffy, moist and something I could add white chocolate to. I searched Google and quickly found a recipe with great reviews. I made it, but didn’t love the way the batter looked or the way it turned out. I decided to tweak the recipe a tad. It gave it the fluffy texture I wanted, but the flavour was too simple. I decided to give it one more try after dinner. Jackpot! I found exactly the result I wanted.
I only wanted to make 1 loaf to be safe, but you can double up the recipe to get more for sharing. The butter is a bit of an odd measurement because of this. I like recipes that I can make with little fuss and taste great. Ideally wet and dry ingredients should be mixed separately, but as I like my day to function as smooth as possible, I like recipes where I can just keep adding ingredients into one bowl and the recipe still turns out amazing.
Pumpkin Spice Loaf
1/4+1/8C Softened Butter
1/2 C White Sugar
1/2 C packed Brown Sugar
1 Egg
1 1/2 C Pure Pumpkin Puree
2 tsp Cinnamon
1 tsp Nutmeg
1 tsp Cloves
1 tsp Baking Soda
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 1/2C AP Flour
Preheat oven to 350F. Mix the Butter and sugar until fluffy. Then add the rest of the ingredients in the order they are listed, continuing to mix after each one. I added white chocolate chips to one loaf and toffee bits to another. Both turned out fantastic. For best baking results, grease and lightly flour your bread pans. Fill the pan with the batter. Sprinkle a bit of brown sugar on top, then sprinkle pumpkin seeds. These steps are optional, but are a fantastic addition to the loaf. Bake for 60-70 min or until a toothpick comes out clean. Let cool in the pans for 10 minutes, then turn out and fully cool on a cooling rack. Slice and serve. This loaf can easily be sliced, placed in containers and frozen.
Everyday Functionality 