As the cool autumn breeze dances through the golden leaves, I find myself drawn to the comforting embrace of my grandmother’s kitchen. The scent of cinnamon and nutmeg wafts through the air as we gather around the worn wooden table, ready to share stories and laughter over warm slices of pumpkin bread. This recipe, infused with the essence of fall, brings back those cherished memories while adding a touch of gourmet flair.
**Ingredients:**
– 1 cup canned pumpkin puree (or freshly roasted pumpkin)
– 1/2 cup vegetable oil (or melted coconut oil)
– 1 cup brown sugar, packed
– 1/2 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts or pecans (optional)
– 1/2 cup raisins or dried cranberries (optional)
**For the Maple Glaze:**
– 1 cup powdered sugar
– 2 tablespoons pure maple syrup
– 1-2 tablespoons milk (or as needed for consistency)
**Instructions:**
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Whisk together until the mixture is smooth and well blended. Then, add the eggs one at a time, incorporating them fully before adding the next. Stir in the vanilla extract, allowing the flavors to meld beautifully.
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Slowly add the dry ingredients to the pumpkin mixture, folding gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
If you’re feeling adventurous, fold in the chopped nuts and dried fruit for added texture and flavor. This gives the bread a delightful crunch and a hint of sweetness.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. The aroma of spices will fill your kitchen, drawing everyone in for a taste.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
While the pumpkin bread cools, whip up the maple glaze. In a small bowl, mix the powdered sugar, maple syrup, and just enough milk to achieve a pourable consistency. Drizzle the glaze over the cooled bread, letting it cascade down the sides like a sweet autumn waterfall.
Slice into thick pieces and serve with a warm cup of chai or coffee, allowing the flavors to mingle and transport you to those cherished gatherings. Each bite of this Harvest Spice Pumpkin Bread is a celebration of the season, filled with warmth, love, and the essence of home. Enjoy!