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Pumpkin Bread for #tasiastable

It’s happened. The first can of  canned pumpkin has been opened in the Murray household. There’s no stopping now! My mind is racing, thinking of how many  pumpkin desserts I can make this season. 10? 20? How about pumpkin flan? Pumpkin Tres Leches? Pumpkin Rice Pudding (yuck, not rice pudding!)? Pumpkin Meringues? Pumpkin Cake? Pumpkin Rolls? The possibilities are endless and today we start with a basic but oh so moist and flavorful Pumpkin Bread from Tasia Malakasis’ new cookbook, Tasia’s Table.

You might be wondering, who is Tasia and why did she create the BEST pumpkin bread recipe on Earth? Well, to talk about Tasia, we have to talk about Belle Chevre. Oh you don’t know who or what Belle Chevre is? Then I recommend you stop reading and check out their cheese-filled website. Tasia is Belle Chevre’s owner and Artisan Cheesemaker and has written this cookbook to not only share some amazing cheese-based recipes, but to inspire us to cook more, create more, and just share more with friends and family.

This is the perfect way to start. The recipe below makes 6 mini-loaves or you can make regular loaves. I love to make mini ones and wrap them in parchment, tied with some recycled string and slap a label on it. Offer it up to the bus driver that always has a smile on his face; to your librarian that recommends the best books ever; to the angry taxi driver on you way to work. Heck, drop one off anonymously at the door step of a stranger! Baking isn’t just about the act of literally baking a good, but of sharing this one with friends, family, and those that might need it the most. If you always share your baked goods with your best friends, maybe it’s time to switch it up and send a pumpkin bread loaf in the mail to your Aunt miles away. Do it and report back, I promise your baking heart will feel happier!

Now, enough of that mushy talk and lets get baking! The great thing about this recipe is that you can switch it up with your favorite spices or toss in a handful of chocolate chips or toasted almonds on top to make it your own. The addition of olive oil makes this bread extra moist and keeps for almost a week in pristine condition! Make sure the pumpkin puree you are using it just plain pumpkin, no sugars added.

Oh and p.s. that jar filled with sunshine next to the bread is Passion Fruit Curd by my dear friend Aubrey of Paradise Sweets. Be sure to head on over there and buy yourself a jar (or seven). This stuff is amazing! 

Print
Pumpkin Bread

Reprinted with Permission from Tasia's Table by Tasia Malakasis; Published by NewSouth Books 2012

Ingredients

  • 3½ cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 1½ teaspoons ground cinnamon
  • ¾ teaspoon nutmeg, ground
  • 3 cups (about 24 ounces) canned pure pumpkin
  • 1 cup sugar
  • 1 cup (packed) golden brown sugar
  • 1 cup fragrant extra virgin olive oil
  • 4 large eggs
  • 1 teaspoon fresh ginger, peeled and minced
  • ¾ cup buttermilk
  • Confectioner’s sugar

Instructions

  1. Preheat oven to 350 degrees. Grease two 4½ x 8½-inch loaf pans with butter or nonstick spray.
  2. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl; whisk to blend.
  3. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then one egg at a time, then minced ginger.
  4. Stir in a fourth of the dry ingredients, followed by a third of the buttermilk; repeat until dry ingredients and buttermilk are both mixed in. Divide batter among prepared pans.
  5. Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. Sprinkle generously with confectioner’s sugar. If made one day ahead, cover; store at room temperature.
https://www.cookingwithbooks.net/2012/10/pumpkin-bread-for-tasiastable.html

Tasia’s Table Giveaway! Enter below by commenting to win one (1) signed copy of Tasia’s Table!

Entry Methods (leave a comment for each action completed)

The comments are the official entry, there is no purchase necessary, void where prohibited. US mailing addresses only. One (1) winner will be chosen randomly. Prize will be shipped by Belle Chevre. The contest ends Sunday, October 14th, 2012 at 11:59 pm Eastern time. The winner will be announced on Monday, October 15th, via email and will have 48 hours to respond before a new winner is chosen. Disclaimer: I received a signed copy of Tasia’s Table and no other compensation. Opinions and photography are my own.

Comments

  8. Arminda says

    Oh, yummy! The addition of the fresh ginger must be absolutely sublime and I must try that. I love baking pumpkin ANYTHING, but am best known for my pumpkin/chocolate muffins.

    Reply

  9. Emmie Howell says

    My favorite would have to be pumpkin bread. It brings back such good memories of my mother and myself baking it in the kitchen together throughout the years. Now my husband adores me cooking it for him more than anything else.

    Reply

  23. Bonnie K. says

    I’m a sucker for pumpkin bread. I’ve made mini pumpkin muffins which freezes well. Pumpkin pie is a treat, too. It’s funny though, I only want pumpkin pie in the fall season.

    bluedawn95864 at gmail dot com

    Reply

  25. Amelia says

    My fave is definitely pumpkin bread or pumpkin muffins! Sometimes I will also add in mashed bananas, chocolate chips, etc. I love your idea of giving away the mini loaves in a cute little package. My 4yo son’s bus driver never seems very pleasant and will barely mutter a word to me – maybe this would help put a smile on her face 🙂 Thanks for sharing the recipe!

    Reply

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