Progressive Pumpkin Bread

Let me be clear, I haven’t discussed either insurance or politics with this delicious, spiced pumpkin bread. I’m calling it “progressive” because once I saw how much batter I had on hand, I realized that I would have to get creative with additions and use multiple baking sheets, pans, etc., in order to finish baking this before I needed to leave the house! My post today was originally intended to be a pumpkin bundt cake recipe. Once I saw that this would yield way too many bundt cakes, I started adding different flavors to the remaining batter. What originated as pumpkin bundt cake, then, also became pumpkin pecan muffins, and pumpkin loaf with semi-sweet chocolate, dried cranberries, and pecans! This is a wonderful recipe that produces a flavorful, dense bread and makes your whole house smell Autumn-fabulous, a definite perk. 

You will need:
  • 3 cups all-purpose flour
  • 1 tsp. ground cloves
  • 1 tsp. Valencia orange peel
  • 2 tsp. ground cinnamon
  • ½ tsp. ginger
    • Although I used dried ginger, it was so tasty in the bread that I think next time I would use crystallized ginger, finely diced.
  • 1 tsp. ground nutmeg
  • ½ tsp. salt
  • 1 tsp baking soda
  • ½ tsp. baking powder
  • 1 ½ cups white sugar
  • 1 cup brown sugar, firmly packed
  • 1 cup butter, softened
  • 1 tsp. vanilla extract
  • 3 large eggs
  • 16 ounces of pure pumpkin (not pumpkin pie filling)
  • Extra stir-ins:
    • Pecans, white and milk chocolate chips, dried cranberries

·         Preheat the oven to 350. Spray your loaf pans, bundt cakes, tins, etc., with cooking spray and dust with flour (side note: I recently used Pam baking spray for the first time recently and oh my gosh it’s fantastic, I haven’t had anything stick to the pan, not even once, with this product. Seriously worth it).

·         In a medium bowl, stir together the flour, salt, baking soda, baking powder, and spices and set aside.

·         In a large bowl, combine the softened butter, sugars, vanilla, and eggs. Mix until well combined, adding the pumpkin last. Ignore any adorable, fluffy little faces, even if they are capable of intense stare-downs.
·         Add the dry ingredients to the larger bowl in three batches, mixing until just combined.

·         For the mix-ins, I progressively added ingredients (get it??). I made these adorable mini bundt cakes with plain batter. I drizzled with melted white chocolate when they were cool, because it just looks and tastes so good. They took about twenty to thirty minutes to cook:

 ·         Then I folded in ½ to ¾ of a cup of chopped pecans and made muffins, which baked for about fifteen to twenty minutes:

·         Finally, with the remaining batter (honestly I didn’t expect the recipe to make this many servings, so I was kind of just throwing stuff together on this one!) I added semi-sweet milk chocolate chips and dried cranberries. This loaf was fantastic and baked for about one hour:

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