The secret ingredient in this pumpkin bread recipe is lemon zest. The lemon doesn’t add much overt flavor, but it does seem to make the nutmeg and cinnamon pop more and give the bread an overall brighter flavor. Enjoy hot out of the oven with a big slab of melty butter on top.
Happy October!
Pumpkin Bread
Adapted from the Blue Ribbon Cooking School
Yields 2 loaves
– 3 cups all purpose flour
– 1 tsp lemon zest
– 1 1/2 tsp cinnamon
– 1/2 tsp nutmeg
– 1 1/4 tsp baking soda
– 2 cups sugar
– 1 cup vegetable oil
– 1 1/2 tsp salt
– 1 1/2 tsp vanilla
– 4 eggs
– 1 16 oz can of pumpkin
– 1/2 cup water
Preheat oven to 375 degrees F.
Combine flour, lemon zest, cinnamon, nutmeg, and baking soda in a medium bowl.
In the bowl of a stand mixer fitted with a paddle attachments mix the sugar and oil together on low speed until thoroughly combined.
Add in salt and vanilla. Add eggs, mixing between additions.
Mix in dry ingredients until combined.
Alternate adding pumpkin and water in about 6 additions while mixing. Mix until dough is about the consistency of cake batter and thoroughly combined.
Pour batter into two loaf pans and bake for 45-50 min or until a toothpick comes out clean.
Note: These can also be made as muffins. Adjust cooking times down by 15-20 minutes. Top with cream cheese frosting for extra decadence.
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