As I meander along my path of baking discovery, exploring new ingredients and dishes in my kitchen, I’m also remembering the lessons I’ve learned from my mom that I somehow never recognized before. The other day she sent me a recipe for pumpkin bread that Judy, a now deceased friend and coworker of hers, had shared. Judy was one of the sweetest little old ladies I’ve ever met. She was perpetually cheerful, encouraging and kind. Instead of withholding her popular recipe, she shared it with my mom and anyone else in the office who asked. And for that reason, I was very much looking forward to making something she had loved so much.
As fate would have it, a good friend dropped off some fresh pumpkin purée, and this loaf was born. The original recipe is very simple, without a glaze, nuts and chocolate and fewer spices. It also asks for water in place of milk. I first made it the original way, and it was lovely as is: simple and moist. On my second try, I added a maple cream cheese glaze that put it over the top, and the pecans and chocolate chips lent some great texture and crunch.
The best part? Only one bowl and a whisk is needed to put it together. Step aside, banana bread. This recipe is for keeps!
Judy’s Loaded Pumpkin Loaf Makes 1 Loaf
1½ cups sugar
1 tsp. baking soda
¾ tsp. salt
½ tsp. cinnamon
½ tsp. cloves
½ tsp. nutmeg
½ tsp. ginger
1½ cups all-purpose flour
1/6 cup almond flour (or regular flour)
½ cup canola oil
½ cup milk (I used almond, but any milk will do.)
2 eggs (at room temperature)
1 cup pumpkin purée
½ cup pecan or walnut pieces (optional)
½ cup semisweet chocolate chips (optional)
4 oz. cream cheese
¼ cup maple syrup, plus more as desired
¼ cup powdered sugar, plus more as desired
• Liberally grease a loaf pan and preheat the oven to 350 degrees.
• Add the first 13 ingredients (up to the nuts) to a large mixing bowl. Use a whisk to gently combine until the mixture becomes a cohesive batter.
• Stir in the pecans and chocolate chips*
• Pour the batter into the loaf pan and bake for about 55 to 65 minutes, or until you can insert a knife or skewer into the center and it comes out clean or with few crumbs attached. Remove from the oven and set on a cooling rack to cool completely.
• Meanwhile, make the glaze: Add the cream cheese, maple syrup and powdered sugar to a large mixing bowl and beat with an electric mixer until smooth. For a thinner consistency, add more syrup. For a thicker consistency, add more sugar. To make it a touch boozy, add 1 to 2 tablespoons of bourbon.
• Once the loaf has cooled, smooth the glaze over the top and serve.
* Note: The chocolate chips went straight to the bottom of the loaf pan, and I had a hard time getting the loaf out. However, I loved the chocolate crust that it created. If you would like to avoid this, I suggest sprinkling the chocolate chips on top instead of stirring them in.
This article appears in October 2012.
