Pumpkin Christmas Bread

The bread is exceedingly addictive. It is well complemented by softened butter, fig jam, cream cheese, or enjoyed plain.

PHOTO BY JAMES RANSOM

Ingredients

• Cooking spray

• 1.5 cups all-purpose flour

• 1 cup granulated sugar

• ¹/₃ cup light brown sugar

• 1 teaspoon baking soda

• 1 teaspoon cinnamon powder

• 0.5 teaspoon ground cloves, or to taste

• 0.5 teaspoon ground nutmeg

• 10 ounces pumpkin purée (just over a cup-full if you're measuring and not weighing)

• 0.5 cup chopped toasted pecans or walnuts, optional

• 0.5 cup vegetable oil

Instructions

1. Preheat the oven to 325°F. Apply cooking spray to a large loaf pan measuring approximately 9 by 5 inches.

   
   

2. In a sizable basin, combine the flour, granulated sugar, brown sugar, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, combine the pumpkin purée, pecans, if applicable, and oil.

   
   

3. Incorporate the pumpkin mixture into the flour mixture and whisk thoroughly until a smooth consistency is achieved. (The batter is dense.) Transfer the mixture into the prepared pan and gently level the surface with a spatula.

   
   

4. Bake for approximately 1 hour and 15 minutes, until a tester inserted into the center emerges dry and clean. Allow it to cool. The loaf may appear reluctant to release; simply apply a few firm taps to the base of the pan, and it will dislodge effortlessly.

   
   

5. To produce three large loaves, triple the ingredients, utilize a 29-ounce can of pumpkin purée, and combine in a large bowl. Bake for 90 minutes. This triple recipe yields seven little loaves using 6-by-3-inch mini loaf pans. Bake the miniature loaves for one hour.