It is that time of the year again where pumpkins are in an abundance and there seems to be a never ending supply of pumpkin recipes. This year I’ve resigned myself from making over the top pumpkin desserts and instead I figured something simple and quick would be the thing. So a quick and easy pumpkin bread came to mind. And I found the perfect recipe by EugenieKitchen.
Here are the ingredients needed for this recipe:
- 1 cup unsalted butter, room temperature
- 1 1/4 cups brown sugar, packed
- 2 large eggs
- 2 cups pumpkin puree (I’ll be using 1 15 oz. can)
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. pumpkin spice
- pumpkin seeds or even melted chocolate
Step 1: In a large bowl, cream the butter and brown sugar until smooth and creamy.
Step 2: Add in the eggs and beat until well combined.
Step 3: Add in the pumpkin puree and stir to combine; set aside.
Step 4: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.
Step 5: Add the dry ingredients all at once into the butter mixture and fold to combine. (Optional: may add in nuts, dried fruit, or chocolate chips and fold into the mixture)
Step 7: Fill the prepared pans with batter and top with pumpkin seeds (Optional: swirl in some melted chocolate).
Step 8: Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Step 9: Allow bread to cool for 20 minutes before serving. (They should just pop out of the baking cups easily)
Step 10: (Optional: Drizzle icing over the tops of the cooled bread)
Comforting With Food 