Sneak Peek

I can’t shake this sneaking suspicion that Autumn has been playing hard to get lately. She will coyly show her face, sending brisk temperatures and even rain one day, only to disappear to sunny skies and mid 70 degree weather the next. This teasing has…

Sneak Peek

I can’t shake this sneaking suspicion that Autumn has been playing hard to get lately. She will coyly show her face, sending brisk temperatures and even rain one day, only to disappear to sunny skies and mid 70 degree weather the next. This teasing has me puzzled, and it’s almost like a mean game we play in the mornings, when I am trying to figure out what to wear. Each day, I check three different weather apps on my iPhone, and try to reasonably guess how I should dress. I waver between tall boots and flip flops, sweaters and tank tops.

Please, Autumn, will you just make up your mind? These sneak peeks into deliciously chilly weather are too tempting. I am so very ready for Fall.

Well, even if the season does not feel ready, I certainly am, and I am pushing forward. Autumn, ready or not, I am going to have my soups and my stews, my oven baked goods and slow cooked meals, whether you like it or not.

Nothing says Autumn better than pumpkin. Just ask any Starbucks Pumpkin Spice Latte devotee. I think I must have seen dozens of status updates exalting the arrival of this seasonal beverage. And I can well understand why; the moment I smell the aroma of warm, spicy pumpkin, it instantly puts me in the mood for fireplaces and thick woolen scarfs. So, to defy Autumn and her fickle ways, I am baking Pumpkin Bread.

All it takes is one excellent base recipe for Pumpkin Bread, and you can put your spin on it in so many ways. My favorite recipe comes from an old issue of Food and Wine. Make it as a loaf, a muffin, or even as mini muffins. Load it with chocolate chips, butterscotch chips, dried cranberries, or pecans – the possibilities are endless. Enjoy autumn inside your kitchen, even if it’s 70 degrees outside.

Pumpkin Bread

Recipe from Food and Wine.

Since I can never seem to get enough, I always make a double batch. The following doubled quantities will yield 2 loaves, 24 muffins or 48 mini muffins:

  • 3 C all-purpose flour
  • 3 tsp cinnamon
  • 2 tsp baking soda
  • 2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp freshly grated nutmeg
  • ½ tsp ground cloves
  • ½ tsp baking powder
  • 12 tbsp unsalted butter, softened
  • 3 C light brown sugar
  • 4 large eggs
  • 15 oz fresh or canned unsweetened pumpkin puree
  • 2 tsp pure vanilla extract
  • ⅔ C milk

For method and baking instructions for a loaf, please refer to original recipe.

For standard sized muffins, bake at 35o° F for approximately 22 minutes.

For mini muffins, bake at 35o° F for approximately 12 minutes.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Jessi

    I made these this morning and they were VERY yummy, but also very sweet. Is the measurement for the brown sugar correct?

    Reply
  2. Kori

    What a classic, delicious sounding pumpkin bread recipe. I’ll definitely have to try this next fall, as pumpkin is my favorite!

    Reply
  3. Joy

    I love pumpkin and for some reason I love it even more when it’s the Fall. Fall has been pretty temperamental in Texas too, one day I’m busting out all of my leggings, scarves, boots and the next I’m wearing shorts and a t shirt — MAKE UP YOUR MIND WEATHER!!!!

    anyways love these mini pumpkin breads, beautiful picture Liren :)

    Reply
  4. Trish

    Congrats on Top 9!!! I love pumpkin bread. This is the perfect treat for a rainy day like today. Thanks for sharing!

    Reply
  5. Lisa { AuthenticSuburbanGourmet }

    Love the fall season and that pumpkin is everywhere! With the Starbucks latte and oh that pumpkin flavor, it such a comforting feeling. Love the muffins and your photo is stunning! Congrats on the Top 9 today!!!

    Reply
  6. Jean

    I love anything pumpkin and I love even more how beautiful the bread looks in mini muffin form. I would eat these anytime–warm or cold autumn day. I’d like one with my tea now. :-)

    Reply
  7. norma

    They look so good.

    I ake this opportunity to wish you and your family a very Happy T day!

    Reply
  8. Ben

    Pumpkin is my favorite vegetable. No doubt , Pumpkin bread would be tasty too. I will try this out. Thanks.

    Reply
  9. sippitysup

    I just can’t help wondering if you meant something a bit more here than the weather when you said ‘sneak peek”! Good Luck with results today. GREG

    Reply
  10. Lisa~Korean American Mommy

    I totally agree with the whole confusion of how to dress with weather so extreme. Cold in the am and than warmer in the afternoon. Layer up mama. And I also agree with having the right base for your muffin. Yours looks perfect and flavorful and photography beautiful as always. I voted for you. Best wishes!

    Reply
  11. Mariko

    I can’t get enough of pumpkin bread during the holidays. I wish pumpkin wasn’t SO expensive here, and that my husband enjoyed it as much as I do.

    Reply
  12. Monet

    I don’t know if there is anything better than pumpkin bread (or muffins) I would love to wake up to one of these tomorrow! Thank you for sharing. I hope you are having a relaxing Wednesday night

    Reply
  13. Sara @CaffeIna

    It’s true that Autumn has been a little indecisive here in the Bay Area. I am not indecisive about how much I love fall treats and flavors though and these pumpkin bread and muffins look perfect for breakfast!

    Reply
  14. Nancy~The Wife of a Dairyman

    Your photography and writing are beautiful. I love all things pumpkin and just recently made some pumpkin chocolate chip mini muffins . Pumpkin muffins are the best! Wishing you luck on Project FoodBlog!

    Reply
  15. Brie

    i agree about the weather. it’s chilly at night, but during the day it’s still in the high 70s. these muffins look delicious and i’m also still going to keep enjoying autumn foods!

    Reply
  16. The Cilantropist

    I have been dreaming about pumpkin as well… ;) Great recipe, I couldnt agree more that a great base can be adapted in so many ways!

    Reply
  17. Asha@FSK

    Clearly you are not making that for challenge 8.. which begs the question.. what are you making??!!! Can’t wait to see what you come up with :)

    Reply
  18. Annie

    Wonderful picture! I myself made and ate pumpkin bread for the first time this Fall. It is a thing of beauty!

    Reply
Kitchen Confidante®

Kitchen Confidante uses cookies to serve you the best possible experience. By using our website, we understand that you accept their use and agree to our cookie policy.

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close