From the kitchen drawer
A loaf for changing weather.
This is the bread the Bookkeeper makes when the mornings begin cool and the afternoons still remember summer.
Gather
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 large eggs
- ¾ cup brown sugar
- ½ cup neutral oil or melted butter
- 1 cup pumpkin purée
- 1 teaspoon vanilla
Make
- Heat the oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk eggs, brown sugar, oil, pumpkin, and vanilla.
- Fold the dry ingredients into the pumpkin mixture just until combined.
- Bake 50–60 minutes, until a tester comes out clean.
- Cool briefly. Eat the first slice warm.
Bookkeeper’s recommendation: Serve with tea, coffee, or warm cider. A little salted butter is never a mistake.