This bread.
It's almost like cake. And it's perfect for autumn.
Toast a slice, add a smidge of butter and a side of tea or coffee...
Perfection.
Autumn Bread
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup sugar
3/4 cup brown sugar
4 eggs
1 can pumpkin purée
3 1/2 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tsp salt
2 tsp baking soda
Preheat oven to 350*.
Spray two loaf pans with cooking spray.
In a large bowl, combine the oil, buttermilk, and sugars. Beat until smooth. Add the eggs and the pumpkin. Beat about two more minutes until well combined.
In a separate bowl, combine the flour, spices, and baking soda. Add gradually to the pumpkin mixture and stir until just blended. Pour evenly into the two loaf pans.
Bake 45 minutes or until a knife inserted into the center is removed clean. Let cool 5 minutes in the loaf pans. Remove from pans and continue to cool on wire racks.
Notes:
I used white whole wheat flour. Whole wheat flour would work, but would make the bread much more dense.
You could add nuts, raisins, dried apples, etc. for variety.
This would make excellent mini loaves that would be perfect gifts around the holidays. Shorten the baking time to about half.
This bread has pumpkin, but it doesn't have an overwhelming pumpkin flavor like some of the breads I've tasted. That's why I consider it more of a spice bread.
I didn't play around with the recipe. Next time I think I will try subbing some applesauce for part of the oil and maybe using a bit less white sugar.
It makes two large loaves. We ate one and I froze the other. It thaws beautifully and doesn't alter the texture much at all.
OK. I'm going to put the kettle on for tea and have me another slice.
'Cause it's autumn, y'all!
Even in south Texas.
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