Thursday, August 1, 2019

Pumpkin Breakfast Loaf

I don’t need the calendar to tell me that August has arrived, my internal hankering for pumpkin tells me it’s here. And today, as I tend to do every August, I rummaged around at the back of the pantry until I found a can of pumpkin that I bought last winter on sale, and set to work.
Generally speaking, Nordicware and I do not get along. However, a 20% off sale at Williams-Sonoma, coupled with rewards dollars, and free shipping led me to this beauty. It yielded a beautiful loaf. It was an absolute joy to work with, the loaf nearly extricated itself, and it washed up like a dream.

I’m calling this lovely, Pumpkin Breakfast Loaf, because it is just that. It is not a cake, pound- or otherwise, because it is not overly sweet. It doesn’t have an icing or glaze, it is just perfectly pumpkin-y, supremely spicy, with a chewy exterior and tender interior. It is perfect as is for breakfast, toasted and slathered with butter for “Elevenses,” alongside chicken salad at lunch, superb when slathered with
clotted cream for afternoon tea, and makes a wonderful snack with a cup of coffee or cocoa in the evening. This is an all-around wonderful loaf, treat yourself and your family, and give it a try.
Pumpkin Breakfast Loaf

1½ c. flour
1 t. ground cinnamon
½ t. kosher salt
½ t. baking soda
½ t. baking powder
¼ t. ground cloves
¼ t. freshly grated nutmeg
2/3 c. granulated sugar
2/3 c. dark brown sugar
¼ c. whole milk
3 large egg whites
1 cup canned pumpkin purée

Preheat oven to 350° F. Thoroughly spray a loaf pan (I used
this one) with Baker’s Joy; set aside.

In a medium bowl, whisk together flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg; set aside.

In a large bowl, whisk together sugars, milk, and egg whites until thoroughly blended. Whisk in the canned pumpkin until fully incorporated.

Slowly add the dry ingredients to the pumpkin mixture, stirring until combined. Do not over mix.

Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan 10 minutes before removing. Store on the counter, covered, for up to three days.

Makes one loaf.

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Thelma said...

I love anything pumpkin. They are not in season here yet. I will surely pin your recipe. I love your pan and the loaf looks sooo delicious and just my style, not overly sweet. Thanks for sharing.

Linda said...

I just checked my pantry and found a can of Libby's in the back - yay! I desperately need something to remind me of fall; I'm longing for it in this drought and heat we are having. :(
I used to buy Nordicware when I was catering, and nearly always had a problem with "extrication".