Wednesday, October 6, 2010

Pumpkin Bread with Cinnamon Honey Butter

It's feeling like fall outside!  A week ago today it was 103 degrees.  Today it's 62 degrees and cloudy.  It certainly isn't cold, but for us in California it's feeling pretty chilly compared to what we're used to.   Obviously with the cooler weather, I start thinking about all the fun fall dishes I can make.  One of my favorite things is pumpkin in the fall.  I love a good Pumpkin Bread - or muffin or pie.
If you're looking for something that will give you that spicy, sweet smell floating through your house to put you in the mood for fall, give this pumpkin bread a try.  It's great for breakfast, snacking or even to give as a gift.  The Cinnamon Honey Butter puts it over the top.

I tried a few different pumpkin bread recipes and settled on this one.  My husband and I did a taste test this morning (rough job!) and this one won out.  It's very light and moist with lots of flavor.  I don't make mine really sweet so feel free to add more sugar to the batter if you like yours sweeter.  Once the bread is cool, if you don't plan to eat it all in one sitting, just slice it up and put it in the freezer.  That way you can pull a slice (or two) out when you need one.

Pumpkin Bread

3 cups all-purpose flour
1 teaspoon cloves
2 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups sugar
1 cup butter, really soft
3 large eggs
1 (15 oz) can of pure pumpkin
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Spray two loaf pans with nonstick spray.  In a bowl, mix the flour, spices, salt, baking soda, baking powder and nuts.  In another bowl, mix the sugar, butter and eggs on medium speed for about two minutes or until fluffy.  Add the pumpkin and mix well.  Add the flour to the wet mixture in three batches until it is just incorporated - don't over mix.  Pour batter into prepared pans.  Bake for one hour or until a knife comes out clean and the top is golden.

Printed Recipe 

Cinnamon Honey Butter

1/4 pound unsalted butter, at room temperature
3 tablespoons honey
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Combine the butter, honey, cinnamon and salt and mix well.  Serve at room temperature but it can be stored in the refrigerator.
Adapted from Barefoot Contessa Parties
Printed Recipe 

1 comment:

  1. I am cooking my bread now, and if the final product is as good as the dough I pathetically licked from the bowl - then we have a hit!

    I am so glad I bought an extra can of pumpkin mix at Xmas!