For those who read my blog, know it has been a long time since I have posted. A few months in fact. And the unfortunate reality is that it isn’t because of my lack of time to blog. It is my lack of time to cook. Apologies to all who blog, but the latter is much more concerning.
Cooking and baking is part of what makes me calm, helps me keep things in perspective, allows me to feel control when other things feel out of control. And, most importantly, it allows me to share my food with others, and therefore share my love through the gift of food.
But, my busy job and travel schedule has resulted in nights of take out, frozen pizza and late night visits to our favorite local restaurants.
So, this past weekend I was finally in town. No work trips. No packed social calendar. Just a weekend to enjoy fall and reset for the busy week ahead. And fall being my favorite culinary season, I knew I had to take this opportunity to get back to what I love.
So, after 8 mini loaves of pumpkin bread that filled our house with the scents of fall, and was shared with neighbors, coworkers and friends, I rekindled what had been missing in my hectic life.
Although I love my job, and feel blessed every day that I go into work, I remembered the many other things that make me who I am. I had been missing going for a run, reading the latest Bon Appetit and spending the time with my husband that we both deserve.
So on Sunday, with the aroma of cozy and spicy fall filling our house, after delivering a loaf to our neighbor and packing up the others for coworkers, after making my butternut squash risotto with a glass of red wine listening to Italian music…..I knew that my life needed to shift. I needed to go back to what makes me happy, and prioritize it, no matter how hectic my life becomes.
So, this pumpkin bread symbolizes my commitment to spend more time doing what I enjoy doing – and that is spreading love through food.
So besides the emotional connection I now have to Bobby Flay’s pumpkin bread, it is quite possibly the best recipe I have ever made. Granted, there is more sugar than in a batch of chocolate chip cookies, but his mixture of spices (especially All Spice, my favorite cold weather spice) make this a comforting taste of fall.
So, for those who need to rekindle their love of cooking, or those just looking to make a great fall treat for the ones they love, I thank Bobby Flay for giving me the recipe that made me realize what I had been missing.
1 9-inch loaf or a 4 small loaf pan
* 4 tablespoons unsalted butter, softened, plus more for the pan
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon fine salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1 1/2 cups sugar
* 1/4 cup vegetable oil
* Scant 1 cup canned pumpkin puree, not flavored pie filling
* 2 large eggs
1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes (if you are using a small 4 loaf pan bake for only 45 minutes). Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.