Saturday Sweets: Pumpkin Bread

 

I remember my dad's pumpkin muffins as a special childhood treat. He made them in a dinosaur mold! I crave them when the first fall chill blows in. For all I know he only made them a few times, but memory has made them a tradition. This recipe is for pumpkin bread, but could just as easily be made as [dinosaur shaped] muffins. With my baking class, I used tiny loaf pans (they're meant to be disposable, but I wash and reuse them). Adjust your baking time according to the pans you use: less time the smaller they are.

1) Preheat the oven to 350 degrees. Grease 6 mini loaf pans, or two regular ones.

2) Whisk together in a large bowl:

3 cups flour

1 tsp baking powder

1 tsp baking soda

2 ½ tsp cinnamon

½ tsp freshly grated nutmeg

½ tsp ground allspice

2 tsp salt

1 cup sugar

3) In a separate bowl, whisk these together one at a time, until smooth:

4 large eggs

1 cup packed brown sugar

¼ cup vegetable oil

1 can pumkin (15 oz)

1 2/3 cups buttermilk

4) Fold the wet ingredients into the dry ingredients, just enough to moisten everything. Don’t stir too much! Lumps are ok.

5) Divide the batter amongst the pans.

6) Bake for about 40 minutes, until a toothpick inserted in the center comes out with just a few crumbs.