Foodie Friday: Awesome Pumpkin Bread

Let me introduce you to someone that I love...

Her name is Lauren, and she's awesome. 

She is the mama of two (stinkin' cute) little boys, an amaaaazing thrift store shopper (seriously, she has a gifted eye for vintage clothing!), and she is one of the warmest and funniest people I know. I always leave her presence happier. She also happens to be my cousin!

We were roommates in university. At the time, I was WAY more concerned about having fun than I ever was about food. I think I lived exclusively off canned green beans, granola bars, mac & cheese, tuna, and the occasional pan of chocolate puffed wheat squares. Lauren, on the other hand, would make, like, REAL food...and that garlicky (always garlic) smell wafting from the kitchen on a regular basis had me hovering like a hungry puppy. Or a (literally) starving student. Because those are pretty much the same thing.

I've come to appreciate (and enjoy making) home-cooked, "real" food in the meantime...but I will never forget her sauteed zucchini in garlic and butter with a sprinkle of whole wheat crackers. OR tasty chewiness of her home-made granola bars. OR the softness of those warm cinnamon buns! 

So, lucky for us, she'll be sharing recipes here on occasion! On Fridays so we can call these posts Foodie Fridays (haha...#original). She is amazing at delicious and healthy meal-time recipes AND comforting baked treats so we are in for the best of both worlds. 

I requested a pumpkin recipe from her to kick things off (I'm very okay with cliches...) and she delivered! I made this recipe this week and it was SO GOOD. I even added the "awesome" to the recipe name because of it. Ha! she is!

Every year when the autumn wind rolls in, when the leaves change to bright yellows and deep oranges, when it's time to dig out the sweaters and scarves, I am reminded of this bread. Pumpkin things belong in the fall, don't there? The deep, spiced flavour, moist inside and crisp outer layer make this bread a winner. I love adding pecans to it, because nuts in everything, right? We adore this bread. I make it every year when the weather starts to change. We try to share at least one loaf with friends, but this bread disappears fast. It's so simple to mix up, so go grab your pumpkin puree and get baking!

Awesome Pumpkin Bread
- 3 cups flour

- 1 tsp ground cloves

- 2 tsp ground cinnamon

- 1 tsp ground nutmeg

- ½ tsp salt

-  1 tsp baking soda

- ½ tsp baking powder

- 3 cups sugar

- 1 cup butter, very soft, partially melted

- 3 large eggs

- 1 15 oz can pure pumpkin puree

Preheat oven to 350. Spray with non-stick cooking spray (or rub with butter) two medium or three small loaf pans. In a medium bowl, mix flour, spices, salt, baking soda and baking powder. Set aside. In a bowl of a stand mixer, pour in the sugar. Microwave the butter until it is really soft, partially melted. Add the butter to the bowl along with the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.

In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch. Pour a third or half of the batter into each of the pans. Bake side by side for 50-60 minutes or until an inserted toothpick comes out clean and the tops are golden.

Variations: Add pecans (which is our favourite) or chocolate chips. This is the best pumpkin bread…we love it!

Recipe found on Emma the Joy’s blog (which doesn't exist anymore, I see).


Thank you, Lauren! 

Happy and safe Halloween to all! 
And check back over the next couple days for posts on how my goal went for October in My Healthiest Year Yet Challenge...and what my goal for November will be!


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