Tis’ the time of year for all things pumpkin spice. Pumpkin spice soap, lattes, and yes, even dog treats align store shelves. Pumpkin spice, fall’s signature flavor, is certainly coveted, and with good reason — It’s delicious! However, with the onslaught of pumpkin spice everything, the flavor blend can often get overwhelming and even downright tired by the end of autumn. To remedy this, consumers must discern where and when they choose to have pumpkin spice. Does this make them pumpkin spice…curious? Regardless, this easy recipe is worth the indulgence of dipping in the pumpkin spice pool.
Pumpkin spice is typically an aromatic blend of warm spices such as cinnamon, nutmeg, clove, allspice, and ginger. It pairs perfectly with fall produce such as squashes, particularly delicata and acorn squash, whose savory flavor is enhanced by adding the aforementioned sweet flavors in savory dishes and vice versa. Pumpkin spice blends create a savory element in sweet dishes such as pancakes and quick breads. Therefore, adding ingredients like chocolate chips does not make recipes such as this one overly sweet.
This recipe is a quick bread, which, by definition, is bread made with a chemical leavening agent such as baking powder or baking soda rather than a biological one such as yeast or a sourdough starter. Therefore, you do not have to let the dough rise; it can be baked immediately. My family prefers this recipe in the form of muffins, which it easily converts to by simply filling lined muffin tins instead of a bread pan. This is a handy hack, depending on how many people you want to feed. In addition, this recipe nicely extends into the Thanksgiving holiday season because it’s quick and easy while being festive and delicious by embodying the fancied flavors of fall. So, embrace your pumpkin spice curiosity and enjoy as much or as little as your heart desires.
You will have about half a can of pumpkin left over, which presents the conundrum of what to do with it. Whatever you do, don’t throw it out! Add the remaining pumpkin to pancake or waffle batter and enjoy pumpkin-spiced breakfasts. For a savory option, Consider mixing the pumpkin puree with ricotta cheese and (trust me) crushed Amaretto cookies to create some of the most delicious ravioli you’ve ever had. You can also add spices such as curry, ginger, and turmeric with some coconut milk and enjoy a single serving or two of soup. Whatever you decide to create, try to extend your pumpkin culinary repertoire beyond pumpkin-spiced baked goods, which are definitely delicious in their own right!
Instructions
Step 1: Preheat oven to 350 degrees F. Prepare a 9x5x2 1/2-inch loaf pan by applying a layer of softened butter with ½ stick of butter and a layer of flour over the butter. Alternatively, you can coat the pan with a non-stick cooking spray. If making muffins, fill a muffin tin with muffin liners or spray or butter the muffin tin without the liners.
Step 2: Combine the flour, pumpkin pie spice, nutmeg, baking powder, baking soda, and salt in a medium bowl.
Step 3: Mix the 1 ½ sticks of the butter and sugar in a separate large bowl until they appear lighter in color. An electric mixer will make this step a lot easier. Add the eggs to the sugar mixture one at a time. Add the pumpkin and vanilla.
Step 4: Add the dry ingredients and the milk alternatingly. Mix until the ingredients are thoroughly combined, but do not overmix. Mix in the chocolate chips.
Step 5: Pour batter into the prepared loaf pan or muffin tins. Bake until a cake tester inserted in the center comes out clean—approximately 55 minutes for a loaf and 18-20 minutes for muffins. Let cool in the pan for at least 10 minutes, then turn out the loaf or muffins onto a wire rack and cool completely.
Note: Store at room temperature, wrapped in plastic for up to three days.
Catbird Cooking 