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Pumpkin recipe is a bread winner

Now that Thanksgiving has passed, some people give up on pumpkin. I am not one of those people.

Sure, it’s more of a fall flavor than a winter flavor, but it’s not officially winter yet!

There’s still plenty of time for pumpkin goodness.

For Thanksgiving, I made a pumpkin gingerbread trifle (I’ve shared the recipe here with you before) which was delicious!

However, I have a tendency to overstock on baking ingredients.

Actually, my husband was the culprit this time, but it was 100 percent my fault.

He went to the store for me to pick up canned pumpkin puree. I had no idea how much I would actually need.

Like the wonderful husband that he is, he got as much pumpkin as he possibly could and returned with one of those big, fat cans of pumpkin puree.

Does anyone else have a spouse or family member like this?

Growing up, if I asked my dad for something from the store, he always got the biggest container or value pack he could find.

He was a great shopper despite how he felt about being at Walmart.

The best thing about having too much is that you’re ready for next time, which is what brings us to this recipe.

This recipe was perfectly moist (like Starbucks pumpkin loaf!) which is pretty much the best outcome there could be in this scenario.

As always, thanks for reading, and happy holidays from hbk!

Recipe: Pinterest find! You can find it at bakedbyanintrovert.com.

Pumpkin bread

Prep Time — 15 minutes

Cook Time — 1 hour

Total Time — 1 hour 15 minutes

Ingredients

1 (15 ounce) can pumpkin puree

1/4 cup vegetable oil

1/4 cup unsalted butter melted and cooled

3/4 cup granulated sugar

1/2 cup light brown sugar packed

2 large eggs

1/3 cup buttermilk

2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

3/4 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon ground clove

1. Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside for 10 minutes.

2. Adjust the oven rack to the lower third position and heat the oven to 350F. Lightly grease and flour a 9- by 5-inch loaf pan. Set aside.

3. In a large mixing bowl, combine the oil, butter and sugars. Stir with a whisk until combined. Add the eggs, one at a time, mixing well after each addition.

4. Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree into the bowl with the wet ingredients. Add the buttermilk and whisk to combine.

5. In a medium bowl, combine the flour, cinnamon, salt, baking soda, nutmeg, and cloves. Stir with a whisk. Add to pumpkin mixture and mix just until the flour is incorporated, taking care not to overwork the batter.

6. Transfer the batter to the prepared pan and bake for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.

7. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool for at least 10-15 minutes before serving.

4. Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed. Transfer the puree into the bowl with the wet ingredients. Add the buttermilk and whisk to combine.

5. In a medium bowl, combine the flour, cinnamon, salt, baking soda, nutmeg, and cloves. Stir with a whisk. Add to pumpkin mixture and mix just until the flour is incorporated, taking care not to overwork the batter.

6. Transfer the batter to the prepared pan and bake for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.

7. Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool for at least 10-15 minutes before serving.

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