Cinnamon Pumpkin Bread: An Instant Holiday ClassicElizabeth Stark
A few weeks ago, our family visited a farm in upstate New York for apple picking and a visit to the pumpkin patch. While there, we picked up a picture-perfect fairytale pumpkin, a highly symmetrical light green variety with exaggerated sections that looks exactly like a pumpkin that might be turned into a magical carriage. Alas, ours was meant for a slightly more humble end, as we turned it into this moist, holiday-ready cinnamon pumpkin bread.
I started by cutting the pumpkin into 2″ sections, setting them on a rimmed baking sheet, coating each section with a bit of olive oil, and roasting in the oven at 425 degrees for about 20 minutes, or until the flesh is very soft. Then, I scooped out the pulp, mashed it with a fork, and spooned the vivid orange flesh into glass containers. I put the jars in the freezer so they would be ready for Thanksgiving pies, but I set aside some for pumpkin bread.
Fresh pumpkin or squash lends a lot of flavor and texture to all kinds of pumpkin dishes. I know that the canned stuff is easier, but roasting up a pumpkin or squash takes very little hands-on time. Whatever type you end up using, this moist pumpkin bread has a tender crumb, hints of fragrant cinnamon, and rich pumpkin flavor.
Cinnamon Pumpkin Bread
makes one loaf
1 cup all-purpose flour
3/4 cup quinoa flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon, plus 1/2 teaspoon more for topping
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
3/4 cup sugar, plus 2 tablespoons more for topping
1 cup pureed pumpkin or squash
2 eggs, room temperature
1/3 cup milk, room temperature
3 tablespoons butter, melted and cooled
Preheat the oven to 350 degrees. Grease a 9 x 5″ bread pan and set aside.
In a medium-sized bowl, combine the flours, baking soda, salt, and spices.
In a small dish, combine 1/2 teaspoon cinnamon and 2 tablespoons sugar, and set aside.
In a small bowl, whisk together the sugar, pumpkin, eggs, and milk. Drizzle in the butter. Fold the wet ingredients into the dry, stirring just until combined. Spoon into the prepared bread pan.
Sprinkle the prepared cinnamon sugar mixture over the top.
Place in the oven and bake for 50 – 60 minutes, or until a toothpick inserted the center comes out with just a few crumbs attached. Cool for 20 minutes, and serve.