Pumpkin Precursor

The next Fork & Spoon column comes out tomorrow. I just put the finishing touches on the fun-filled piece on pumpkins. As soon as it's online, I'll post a link.

I didn't bake anything for the column. Instead, I wrote about non-edible culinary uses for pumpkins. Had I made anything, though, the first thing on my list would be this yummy quick bread that I got from the talented April McGreger, the former pastry chef at Lantern Restaurant, who now sells jam, pickles and baked goods under the Farmer's Daughter name.

Pumpkin Bread

1 2/3 cups all purpose or pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 ½ tablespoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup plus 2 tablespoons pumpkin or winter squash puree
¾ cup plus 2 tablespoons safflower oil (or other vegetable oil)
1 1/3 cups sugar
3/4 teaspoon salt
3 large eggs
2 tablespoons turbinado sugar, for topping
3 tablespoons pumpkin seeds (green, hulled), for topping

1. Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
2. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
3. In another bowl beat together the pumpkin puree, oil, sugar, and salt with the whisk attachment of an electric mixer on medium speed, or by hand, until well mixed.
4. Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
5. Scrape down the sides of the bowl with a rubber spatula.
6. On low speed, add in the flour mixture and beat just until combined and the batter is smooth.
7. Transfer batter into loaf pan and smooth the surface.
8. Sprinkle top evenly with turbinado sugar and pumpkin seeds.
9. Bake about 1 hour, or until a cake tester or toothpick comes out clean.
10. Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely before serving.

Recipe courtesy of Farmer’s Daughter.

You can also check out April's attention-getting muscadine meringue tart recipe here.