This recipe is a shout out to one of our lovely readers, who not long ago asked us for suggestions on how to best use her fabulous homemade pumpkin puree. As a certifiable pumpkin junkie, I have one or two suggestions to offer on this subject, but this delightful pumpkin bread seemed the best place to start: it's easy, it's luscious, it's delicious, AND it's low fat (I mean, if that sort of thing matters much to you). Great for gifts, potlucks, breakfast, afternoon snacks, and mopping up that pesky leftover dulce de leche from the other week.
Also, it has enough spice in it to blow a small country off the map; this is, i assure you, intentional.
pay no attention to the horrible state of my manicure. thanks. Photo courtesy of The Boy, my beloved Thelonious Bench
So without further adieu...
Spicy pumpkin bread
1 ½ c all-purpose flour
1 ¼ tsp baking soda
1 tsp salt
cinnamon, nutmeg, cloves (equal parts; i don't even measure these anymore, but if i had to guess i'd say at least 2 tsp of each)
15oz of pumpkin puree (if you've not got homemade, that equates to about one can of pumpkin from the store)
1c firmly packed light brown sugar
½ c buttermilk
1 large egg
1x1.5-in knob of ginger, grated with your trusty microplane
seeds of one vanilla pod (squirrel away the husk for future use; when I come up with a good use for it, I will post it. But until then, waste not, want not!)
a handful or two of white chocolate chips
- Preheat oven to 350° F. spray a loaf tin with nonstick spray (or butter it. Whatever.)
- Mix flour, baking soda, salt, and spices together in a small bowl.
- In a large bowl, mix pumpkin, sugar, buttermilk, and egg together.
- Add dry ingredients to wet, mixing just enough to moisten everything (overmixing will make the bread tough). Fold in chips.
- Pour into prepared loaf tin; bake for one hour. Slather with topping (*cough*dulcedeleche*cough*), or just wolf it down as is.