By 300 Sandwiches
We’re just a few weeks away from our baby’s arrival into the world. We’ve got most things covered–crib, diapers, bottles, stroller, etc.–but there’s still a few things we need to gather before we can really accept another human into this home. Like pumpkin bread.
Our refrigerator and pantry looked a bit bare this weekend, so I decided to bake up a few things that would make easy grab-and-go breakfasts this week in case I have to grab my bag and go the hospital to deliver this kid.
Pumpkin bread and pumpkin waffles were two things I was craving. Blame fall or the baby, but I want all of the pumpkin spice things I can eat—I already had a pumpkin pie in the refrigerator I had baked up earlier in the week. I don’t expect the pumpkin bread to last long—I’m not planning to freeze it, though I could have if I wanted to. I did freeze all of the waffles. We can always have those for an easy breakfast on mornings after the baby comes.
I love Smitten Kitchen’s recipe for pumpkin bread. It’s everything it promises to be. Most people would use pure canned pumpkin. In fact, I would have used pure canned pumpkin. But when I looked in the cupboard I realized I only had two large cans of pumpkin pie mix, which is already seasoned and has added sugar and salt. Knowing this, I omitted the recommended sugar and spices from a recipe since the mix was already sweet, but added a pinch of cinnamon and nutmeg for good measure. The results were still delicious. My easy version of the SK recipe is below.
1 3/4 cup pumpkin pie mix
3/4 cup (6 tablespoons) melted butter
3 large eggs
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
2 1/4 cup flour of your choice (I used whole wheat here)
For sugar topping:
1 1/2 teaspoons granulated sugar
1/2 teaspoon cinnamonPreheat oven to 350 degrees. Grease a 9×5 loaf pan with butter or nonstick baking spray.
Combine pumpkin pie mix, melted butter and eggs in large bowl and whisk together. Sprinkle in baking powder and baking soda, salt and cinnamon and mix. Add flour and mix with a spoon or spatula until just combined. Spoon into the loaf pan and smooth out the top of the batter with a spatula.
In a small bowl, mix the granulated sugar and the cinnamon for the sugar topping until well combined. Sprinkle evenly on top of the bread mixture. Bake for 65-75 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Let cool for 10 minutes, and serve.