Tuesday, October 19, 2010
Omg the kitchen smells AMAZING
Ok so maybe I'm like, three weeks late but Laura you can make these into muffins! Make pumpkin muffins! You did just make a turkey so maybe it fits into the whole post-Thanksgiving meal mood.
Anyway, we've finally run out of turkey leftovers (seriously we ate it for lunch AND dinner for an entire week) but lo and behold, I look in the cupboard yesterday and see a can of pumpkin from last year when I stocked up panicked about the pumpkin shortage! Luckily I had been wanting to try a pumpkin loaf recipe for awhile (I'm so addicted to the Starbucks one...mmm). I used one from Epicurious and added a few things...some orange zest and juice, and pumpkin seeds since they taste good and look pretty too.
Seriously, I forgot just HOW good baked pumpkin smells. I was literally drooling as it baked in the oven. So good that I was concerned that it couldn't possibly taste as good as it smelled. I hate it when an recipe underwhelms. Fortunately, that didn't happen this time. It was SO good, and eating it just made me want more. And I think it's one of those things that's going to taste better with time, so I can't wait to try it tomorrow.
Pumpkin Spice Loaf
adapted from Epicurious
1 cup white sugar
1 cup dark brown sugar, packed
1 orange, zested and juiced
1/2 cup vegetable oil (or enough to make 1 cup liquid with the juiced orange)
3 large eggs
16 oz pure pumpkin (this is a small can, or half-ish a large can)
2 cups all purpose flour
1 cup whole wheat flour
4 tsp pumpkin pie spice, or 1 tsp each cinnamon, cloves, nutmeg, ginger
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup lightly toasted pepitas (raw pumpkin seeds)
Preheat oven to 350°F, 190 degrees Celsius
1. Butter two loaf pans. Beat sugar, orange zest, orange juice and oil in a large bowl to blend.
2. Mix in eggs and pumpkin. Add salt, spices, baking soda and baking powder. Stir flour into pumpkin mixture slowly (try not to get flour all over yourself - I always do). Add in most of the toasted pumpkin seeds, leave about 2 tbsp worth for garnish.
3. Divide batter equally between the two pans. Sprinkle remaining pumpkin seeds over the loaves. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using a sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.