Pumpkin Bread

Once again, I know I’m kinda jumping the gun here with Fall, but…

I just really wanted some pumpkin bread.

I always start dreaming of Fall in August. Cool, crisp weather. Red, orange, and yellow leaves. The faint smell of smoke in the air from people’s fireplaces. The flavors of crisp apples and rich pumpkin. The smell of bread (and other goodies) baking filled with cinnamon, nutmeg, allspice, and cloves. Ah, I love Fall.

Of course, I have a feeling there isn’t a whole lot of cool crisp weather, colored leaves, or wood smoke from chimneys in the fall here in Houston. Alas. I can still enjoy the flavors of Fall though!

If like me, you find yourself wanting a preview of Fall, try this bread. It’s easy and quick (thus, quick bread, harhar!), and smells wonderful while it’s baking.
Go ahead. Who says you can’t have pumpkin goodies in August? Certainly not I.

Pumpkin Bread

(makes one loaf)

• 1 c. flour
• 1 c. white whole wheat flour (or regular whole wheat flour)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 3/4 c. sugar or sucunat
• 2/3 c. pumpkin puree
• 1/4 c. melted butter
• 1/2 c. buttermilk
• 1 egg
• 1/2 c. walnuts, chopped
• 1 1/4 tsp. cinnamon
• 3/4 tsp. allspice
• 3/4 tsp. nutmeg
• 1/4 tsp. ginger powder

1. Pre-heat oven to 350° F. Grease or spray a regular loaf pan.
2. In a medium size bowl, add the flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ginger. Mix well.
3. In a large bowl, mix the pumpkin puree, sugar, butter, buttermilk, and egg together. Add the dry mixture into the wet mixture, and mix well. Mix in the nuts.
4. Pour batter into prepared loaf pan. Bake 1 hour, or until an inserted toothpick comes out clean. [note: if bread starts to brown too quickly, loosely cover with aluminum foil to prevent top from burning]
5. Cool on a wire rack.

350 1 hr