A perfect crisp fall weather here. So great that you can completely ignore the chill in the air, and forget about the fact that it’s only going to get colder, and eat all the ginger cookies!
And I’m official starting to bake with pumpkin now, thanks to my mother-in-law who keeps bringing me pumpkins every time she comes to our house. Those are Japanese pumpkins, the sweetest kind. And all she wants is me making pumpkin bread for her. Of course I will do it for her no matter how busy I am, because one, I love her so much; two, it literally takes no effort to make a perfect pumpkin bread when you have the sweetest pumpkin in hand.
And when I make pumpkin bread, I always make more than one. You know, the oven is this big!
Ingredients (2 loaves):
3 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups granulated sugar
1 cup light brown sugar
1 cup butter, soften
4 large eggs
2 cups pumpkin puree or canned pure pumpkin
Preheat oven to 350F. Grease two loaf pans and line the bottom with parchment paper.
In a medium bowl, mix the flour, spices, salt, baking soda and baking powder. Set aside.
In the bowl of a stand mixer with the wire whisk attached, put in the sugar, butter and eggs. Cream all ingredients together on medium speed for about 2 minutes or until fluffy. Add pumpkin and combine well.
In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
Evenly pour the batter into the prepared pans. Bake side-by-side for about one hour or until an inserted toothpick comes out clean.