It's definitely Spring here in London. The trees are blooming, the sun is shining more often than not, and the birds on the canal are having adorable, fluffy babies:
And how am I celebrating this glorious breaking of Winter? Well, I'm sneezing a lot... and numbing myself with bucketsful of Benadryl... and baking pumpkin bread.
I know, pumpkin is a Fall thing. Well, be that as it may, we had a can of pumpkin in the cupboard (and not much else) when we got back from the States, and I wanted to bake. Better yet, I wanted something not-too-sweet and borderline healthy, and pumpkin is great for that as it adds tons of flavor and moisture all on its own, without needing butter or a lot of sugar to help it along.
This loaf was just what I wanted: spiced, flavorful, and satisfying without feeling heavy and sticky in my still-recovering-from-Easter-candy belly. Also, did I mention it was super easy to throw together? Yup, awesomely easy, and another one-bowl-wonder. So Spring or Fall, Winter or Summer, this is one for the recipe box, for sho.
Pumpkin Spice Bread:
Liberally adapted from Allrecipes
Preheat oven to 325F/160C and grease an 11x5 loaf pan or 2 9x5 pans (the loaf may be kind of shallow in 2).
In a large bowl, mix until smooth:
3/4 c sugar
1/2 c brown sugar
1/2 c oil
1 can pumpkin puree
In a separate bowl, whisk:
1 3/4 c flour
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
1.5 tsp ground ginger
1/2 tsp ground allspice
1 tsp cinnamon
Mix the dry ingredients into the wet and blend (careful not to overmix). Add a liberal glug of brandy for extra flavor if you like (I always like).
Pour into pan and bake 45-60 minutes, until a toothpick comes out clean.
Didn't I tell you it was easy?