Aphorisms from the Professor: Brillat-Savarin

Thursday, September 30, 2010

pumpkin bread

Although my boyfriend definitely does almost all of the cooking, there are some things that are always left up to me, mostly within the baking category. I especially love the kind of baking that comes along with fall (pumpkin bread, beet muffins), because I feel like the "exact-ness" of baking is a bit more lenient in these cases, and it seems nearly impossible to really mess up. What I love about pumpkin bread specifically is that it is sweet enough to be eaten for dessert, but not too sweet that I feel guilty eating it for breakfast.

Pumpkin Bread (recipe adapted from Simply Recipes)

Mix together:
- 1 and 1/2 cup flour
- 1 cup sugar
- 1/2 teaspoon of salt
- 1 teaspoon baking soda

In another bowl, combine:
- 1 mashed roasted pumpkin (should be approx. 1 cup of pumpkin-ness)
- 1/2 cup olive oil
- 2 eggs beaten
- 1/4 cup water
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger

Combine wet and dry mixtures
Bake in a well-greased bread pan at 350 for approx. 60 minutes

Best served heated with a generous spread of butter


  1. I've been eating pumpkin bread for breakfast all week. Beet muffins? I must try to make those. Have you posted that recipe yet?

  2. tryityoumightlikeit -- I haven't made beet muffins yet this year, but here is the link to last year's post (the recipe is linked in there and the changes I made are described in the post). And no, that picture has not been colour-enhanced!


  3. Wow, I love your picture! I need to get a camera to work on my pictures for my blog...my camera is crap. Loving the pumpkin bread too! Just made some myself :)

  4. Yes! I've been looking for a good pumpkin bread recipe, and this looks like it'll hit the spot. I can't get over how delicious pumpkin butter is too!