Pumpkin Bread On A Whim

My most favorite treat during fall (and throughout the holiday season) is pumpkin bread. The aroma of a loaf baking in the oven is enough for me to forget I’m in the desert. Since yesterday was the first day of fall, I prepared for the season; I like to pre-mix my dry ingredients (The recipe has eight of them!), cutting several minutes off the time to mix an individual fresh loaf.

Simply line up sandwich bags and fill each with the dry ingredients. I toss the bags into our pantry, and I know they’re waiting for me to mix them up when we need a yummy treat.

baggies

Here’s the recipe I use, as stolen from Joy of Cooking:

Whisk together (or pre-bag)
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon baking powder

Combine in another bowl
1/3 cup milk
½ teaspoon vanilla

In a large bowl, beat until creamy
6 tablespoons butter

Gradually add and beat on high speed until lightened in color
1 cup sugar
1/3 cup packed brown sugar

Beat in, one at a time
2 eggs

Add, beating on low speed
1 cup pumpkin puree

Add the flour (baggie) mixture in 3 parts, alternating with the milk mixture. Be sure to scrape the sides of the bowl, if necessary.

Spread batter evenly into a 9×5” greased loaf pan. Bake at 350 degrees for 50-60 minutes. Let cool. Enjoy.

4 thoughts on “Pumpkin Bread On A Whim”

  1. Wow… you really ARE a super mom. I’m so jealous. I need to start doing that. I make some seriously delicious pumpkin cream cheese bread and this would save me so much time. I might actually even make it more than once every 2 years!

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  2. We do this for pancakes. I know most people use Bisquick, but pancakes from scratch are better. Pre-mixing the dry ingredients makes it a lot faster.

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  3. Thanks! Just today the cool fall air made me think of pumpkin bread. What a great way to plan ahead or even better to share with friends.

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