This recipe loads up on the pumpkin and uses the bare minimum of sugar, making it just right for breakfast or brunch with yogurt and fruit. Of course, it pairs with tea or coffee any time of day. This recipe makes two loaves to double up your supply so you'll have one to enjoy now and one to pull out for entertaining or self-indulgence anytime during the holidays.
Preheat the oven to 350°F and grease two 8-inch x 4-inch loaf pans.
Whisk the flours, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in a mixing bowl.
Cream the butter and sugar in a stand mixer.Add the eggs one at a time until completely blended. On low speed, add the vanilla and puree.
Mix 1/3 of the flour mixture, followed by 1/2 of the milk, blending on low speed just until combined. Repeat once more and end with the remaining flour.
Divide the batter into the prepared loaf pans and add the topping, if desired. Bake for 1 hour or until a wooden skewer comes out clean. Cool for 15 minutes and turn out of the pans onto a wire rack.
Once at room temperature, wrap the loaves tightly in plastic wrap and store at room temperature for 5 days or in the freezer for up to 1 month
Copyright 2021 Lynne Curry