My nephew Sam was born the same year we opened the first Grand Central Bakery in Portland. This pumpkin bread was one of his early solid foods — he would toddle into the bakery and ask for it by name. Today, he is a strapping 14-year-old, and despite the extensive display of delicious treats he can choose from when he visits his dad at work, he goes for the pumpkin bread 99 percent of the time. This sweet, fragrant bread stays moist for days.
|3¼||cups (1 pound, .25 ounce) all-purpose flour|
|1½||tsp. baking soda|
|1||Tbsp. pumpkin-pie spice (see Note)|
|⅓||cup (2.75 fluid ounces) vegetable oil or canola oil|
|1⅔||cups (11.75 ounces) granulated sugar|
|1⅓||cups (9.25 ounces) packed light-brown sugar|
|2||cups (15 ounces) pumpkin purée|
|⅓||cup (2.75 fluid ounces) water|
|⅓||cup (2.75 fluid ounces) buttermilk|
Pumpkin-Pie Spice: Combine ¼ cup cinnamon, 2 tablespoons ground ginger, 1 tablespoon ground nutmeg, 1 tablespoon ground cloves, and 1 tablespoon ground allspice in a small bowl and stir with a fork until well combined. Store in a cool, dry place for up to 3 months.
Culinate editor’s note: You can replace the canned pumpkin purée with 15 ounces of mashed roasted pumpkin.
This content is from the book The Grand Central Baking Book by Piper Davis and Ellen Jackson.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite