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
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.