My mother baked this pumpkin bliss every autumn during my "growning-up" years. What a scandalous treat! It's moist, sweet, and definitely delicious. But then, what else would you expect from a batter that contains 1 1/2 sticks of butter and 2 honking cups of sugar?
The recipe, according to my mother, came from a 1970s issue of Good Housekeeping Magazine. You could try to healthify the ingredients, but I can't guarantee the results if you do. When made as described, the bread captures the very essence of autumn. My friend Sarah, who swooned over a slice just this morning, says it tastes like pumpkin pie.
Need a special treat that you can enjoy between rounds of leaf-raking? Want a bread that you can make in advance, and serve during a football game? Want a frisky snack for nibbling in bed? This loaf of love is for you.
Here's the step-by-step recipe:
To start, grease a pair of 8 1/2 x 4 1/2 loaf pans.
(In the comments field below, reader Rosalind asked about my loaf pans. I purchased these stainless steel beauties from this online source.)
For added insurance against sticking, line the bottom of each pan with a piece of parchment paper.
Next, while attempting to make a "smiley face" (and failing miserably), throw some flour, salt, baking soda, baking powder, and pumpkin pie spice into a bowl...
And violently whisk them together.
Then put some softened butter into the work bowl of a standing mixer. Make sure the butter is really soft, or it won't "cream" properly.
No standing mixer for you?
You can use hand-held electric beaters. Or, if you are feeling energetic, you can mix the batter with nothing more than a stout wooden spoon.
Beat the butter at medium speed for 30 seconds.
Then add 2 honking cups sugar...
And beat the butter and sugar until light and fluffy -- about 3 minutes.
One at a time, beat in 2 large eggs.
Then beat in a splash of pure vanilla extract...
And a can of pumpkin puree (homemade puree will work too, if it's not too wet).
Does your cat enjoy pumpkin puree as much as my Camille does? You can let me know by leaving a comment.
On low speed, gradually add the flour mixture, beating only until it disappears into the batter.
With a song in your heart, divide the batter between the 2 pans...
And bake until a knife inserted in the center of each loaf comes out clean -- about 65 minutes. Cool for 15 minutes on a wire rack, then unmold and let cool completely.
When absolutely cool, you can wrap the loaves in plastic, and save them in the freezer for a rainy day.
Oh, look -- it's raining outside!
YUM.
Think you'll give this ancient beautiful recipe a whirl? You can let me know by leaving a comment. As always, I love hearing from you.
Here's the printable:
[amd-zlrecipe-recipe:19]
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More good eating:
Angelic Zucchini Fritters
Pumpkin Cinnamon Rolls
Caramelized Onion and Blue Cheese Galette
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