More Pumpkin

I celebrated my first free weekend in a long while by baking Smitten Kitchen’s Pumpkin Bread. And as guaranteed by Deb, the crackly top of this bread is addicting. It’s really best eaten the day-of when the crust is still crunchy… it gets softer the longer it sits in my experience. It’s got great flavor and that snickerdoodle top is to die for. I baked it up in a regular size loaf pan as pictured, and it rose to amazing heights. Position your oven rack accordingly. The whole house smelled like lovely cinnamony goodness. I enjoyed this bread warm with a pat of salted European-style butter, though freshly whipped cream also sounds delicious. It makes for a great on-the-go breakfast/dessert.

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Crackly Pumpkin Bread
Source: Smitten Kitchen

Ingredients
Bread:
1 15 oz can pumpkin puree
1/2 c vegetable oil
3 large eggs
1 2/3 c granulated sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp fine sea or table salt
3/4 tsp ground cinnamon
1/4 tsp grated nutmeg, rounded
1/4 tsp ground ginger, rounded
generous pinch of ground cloves
2 1/4 c all-purpose flour

Topping:
1 tbs sugar
1 tps ground cinnamon

Directions
Preheat oven to 350 degrees F. Butter a loaf pan or coat it with nonstick spray. These days, I’ve been a huge fan of brushing baking pans and sheets with coconut oil – I highly recommend it! It doesn’t leave any sort of lingering coconut scent, and still does the job of an artificial spray.

In a large bowl, whisk together pumpkin, oil, eggs and sugar until combined. Sprinkle baking powder, baking soda, salt, and all spices over the wet ingredients and whisk until combined. Add flour and salt and stir just until mixed. Scrape the batter into the buttered/oiled pan and use the back of a spoon or spatula to smooth out the top.

In a small bowl, combine sugar and cinnamon topping. Sprinkle mixture over the top of the batter. Yes you must use all of the cinnamon sugar to achieve an optimally crackly, snickerdoodly crust. Bake for 65-75 minutes, or until a tester comes out clean. Once cooked through, remove from oven and allow to cool inside the pan. Serve warm or room temperature. Enjoy.

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This ‘bread’ is really a cake in disguise, but perhaps if we keep calling it a bread, then I won’t feel so bad eating it for breakfast.
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Autumn has crept on us pretty subtly – the weather is still beautiful and sunny here in California, though the days are progressively getting shorter as the sun prepares for winter. David and I have been busy at work, balancing our jobs and our side venture, while finding time for family and friends.
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Luckily, we are just days away from embarking on some much needed R&R. We’ll be unplugged for most of the next few weeks, but can’t wait to share the stories and pictures when we get back.
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Thanks for stopping by!
AnhD

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