Nutty Pumpkin Bread

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My daughter-in-law Rupal, surprised Gabbi by showing up for her birthday party. Needless to say Gabbi was delighted. As you remember we had tons of food for the party and were sending some of the goodies home with guests. I didn’t send out the cookies because they’re Gabbi’s favorite, and because I didn’t make the big humongous cake that I wanted to, there wasn’t lots of that left either. As the treats that were on hand started to dwindle I realized that I hadn’t stashed some for Rupal to take back home for she and Garlon.
I wasn’t about to recreate the cake so I decided to bake another batch of sugar cookies and this pumpkin bread. I found this recipe at My Madison Bistro and bread almost sounds like a misnomer. The texture is more like a cake, which is A-OK with me. It’s not overly sweet and I added walnuts for a little crunch. When I took the first pan out of the oven I sat it onto of the stove. At least I thought I did. It went sliding across the cook top and landed right side up on the floor. The top shifted a bit but not one crumb hit the floor. Yes the cake fairy was on duty that day and saved our bread. The photos of the whole loaf is the one I sent back with Rupal, the cut slices are from the lucky loaf and that’s why the cut slices look a little kitty wampus. My son was very happy with his pumpkin bread, and our darling daughter-in-law cooked up a storm for us while she was here. We had authentic Indian cuisine and it was fantastic. Those heavenly smells lingered in my kitchen for the longest. Thank you again Rupal!

Pumpkin Bread – Adapted from My Madison Bistro
1 ¼ cups sugar
1 cup brown sugar, packed
1 cup canola oil
3 large eggs
1 tsp vanilla extract
1 15-ounce can solid pack pumpkin
2 cups all purpose flour
1 cup white whole wheat flour
1 TBS ground cinnamon
1 TBS cardamom
1 tsp baking soda
½ tsp salt
½ tsp baking powder

My Changes:
I used whole wheat pastry flour instead of whole wheat, and added 1 cup of chopped walnutsand 1 TBS cardamom. Next time I will add a light glaze.

Preheat oven to 350°F. Spray two 9x5x3 or 8×4.5×3-inch loaf pans with cooking spray (or butter and flour). Stir sugar and oil in large bowl to blend. Mix in eggs and vanilla, then stir in pumpkin. Sift flour, cinnamon, cardamom, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture and walnuts in 2 additions. Do not over mix. Divide batter equally between pans. Bake until tester inserted in center comes out clean, about 55-65 minutes. Transfer to racks and cool 10 minutes. Using a knife, cut around edge of loaves. Turn loaves out onto wire racks and cool completely.


28 thoughts on “Nutty Pumpkin Bread

  1. Sandra….I absolutely have to make this! (I’ve been on this starbucks pumpkin bread kick all last week)…..this looks so much better! I love that you added walnuts. And not at all kitty wampus…..lol…..don’t know what that means…but I love how it sounds….and so I’m going to steal that from you too! I love your blog Sandra…and really enjoy visiting!

  2. Now this is some homey goodness! I would love a slice warm with a little butter. Is that bad that I like to butter even sweet breads? : ) I just think it like the salty flavor with the sweet. That’s so cool that you Daughter- in -law made you some curry. YUM! I need my own personal cake fairy… I’m glad your pumpkin landed safely and all was well. : ) PS… I’m following you now on Feedburner. Don’t ask why I never saw that option before. : )

  3. i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  4. This pumpkin bread sounds fantastic. I have never actually had pumpkin bread which is funny as I love pumpkin everything. Thank goodness someone was watching out for your pumpkin loaf that it was saved lol.

  5. I’ve never made pumpkin bread (well along with so many bakery goods, of course) and homemade must be so nice! I can’t imagine how nice this smells when it comes out of the oven… and you added Cardamom? My FAV!!! That smells so good…. Love the fluffy texture I see on the photos!

  6. This bread sounds so delicious! It looks so moist and perfect, and I am loving the large amount of cinnamon and cardamom in your recipe (they are my favorite spices and I always feel that pumpkin desserts need a good amount of them)!

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