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Pumpkin Nutmeg Bread

Source of Recipe

From "The Home Cook: Recipes to Know By Heart" by Alex Guarnaschelli


Recipe Introduction

"I love pumpkin pie, and this is another way to enjoy its great flavor with all the traditional spices. Eat it as is, or toast a slice and spread a thin layer of cream cheese over it for a great snack. Pumpkin bread makes an interesting dessert or brunch menu addition."

List of Ingredients

â—¦  9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, softened
â—¦  1 ½ cups all-purpose flour
â—¦  1 ½ teaspoons ground cinnamon
â—¦  ½ teaspoon grated nutmeg
â—¦  ½ teaspoon ground allspice
â—¦  1 teaspoon baking soda
â—¦  ½ teaspoon baking powder
â—¦  1 teaspoon kosher salt
â—¦  1 cup granulated sugar
â—¦  â…“ cup packed dark brown sugar
â—¦  2 large eggs
â—¦  1 tablespoon ground ginger
â—¦  1 cup canned unsweetened pumpkin purée, preferably Libby's brand
â—¦  â…“ cup whole milk
â—¦  ½ cup walnut halves, toasted and chopped
â—¦  Grated zest of ¼ orange


Recipe

Preheat the oven to 350° F.
Grease the bottom and sides of a 4 ½ x 8 ½-inch loaf pan with 1 tablespoon of the butter.

Make the batter:
In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment fitted with the paddle attachment, beat the remaining 8 tablespoons butter, the granulated sugar, and the brown sugar together until smooth, 5 to 8 minutes. Continue mixing on low speed and add the eggs, one by one. Add the ginger and the pumpkin purée. Remove the bowl from the mixer and use a rubber spatula to fold in half of the flour mixture. Fold in half of the milk. Fold in the remaining flour and then the remaining milk, the walnut halves, and the orange zest. Stir until just combined (overmixing will only toughen the bread).

Bake the bread:
Use the spatula to spoon the batter into the prepared loaf pan. Tap the sides of the pan to even out the batter. Put the pan in the oven and bake until a toothpick inserted in the center of the bread emerges clean, 1 to 1 ¼ hours. Remove the pan from the oven and allow the bread to cool for a few minutes before unmolding it and putting it on a wire rack to cool completely.

Serves 8 to 10