Pumpkin bread

The Hubs’ plane was delayed the other night until a-billion-o-clock a.m., so I had to occupy myself somehow, keep moving, try not to fall asleep, so I made some pumpkin bread. Duh. I found this super great Chicago-based blog Lottie + Doof, and they’re doing “the 12 days of cookies,” so if you’re into cookie porn head over there and check them out. That’s where I got this recipe for pumpkin bread, which they got out of The Craft of Baking by Karen DeMasco. God bless the internet. Information spreads like a delicious ingredient-driven std. All you have to do is click around some dark corners to get it.

Let me ask, before we proceed: Why is it wrong to microwave your coffee when it gets cold? It’s winter. Coffee gets cold too quickly for me to consume it. That’s all I’m saying. If I want to stick it in the microwave, don’t judge me. Stupid mean cats with their judgey stupid cute faces.

Anyway, back to this bread. I don’t like pumpkin pie, so I was doubtful I would like pumpkin bread, but I was bored and had the ingredients and Lottie and Doof said they liked it, and because I implicitly trust any internet recommendation, I decided to make it.

It smells good, but I had a hard time telling if it was done or not. It never really felt firm. And that’s why I think you’re supposed to let it cool all the way. It solidifies in there. If you cut it too early, it’s pudding-y and you could potentially ruin the structure of the bread. You don’t want ugly bread.

Now, I didn’t have grapeseed oil because I haven’t completely transformed into the yuppie embodiment of NPR,  so I just used vegetable oil, which is a little bit too heavy for this bread. If you are a New Yorker-reading, Latte-sipping, liberal and you have an array of oils in your swedish-designed pantry, take out the grapeseed oil. I highly recommend using it. (editor’s note: I went to see Wait Wait Don’t Tell Me last week so I’m a little nervous that I am turning all the way into one of those “city people.” P.S. PJ O’rourke is a DOUCHEBAG.)

Pumpkin Spice Bread (recipe by Karen DeMasco)

• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1 large egg yolk
• 1/2 cup grapeseed oil
• 3/4 cup canned pumpkin puree
• 1/3 cup plus 1 tablespoon sour cream
• 3/4 teaspoon pure vanilla extract
• 1 cup plus 2 tablespoons unbleached all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• Pinch of ground cloves
• 1 tablespoon Demerara sugar

Preheat oven to 350° F. Line the bottom of a 8 1/2 x 4 1/2-inch loaf pan with parchment, and grease the bottom and sides with butter.

In a medium bowl, whisk together the granulated sugar, brown sugar, egg, egg yolk, and oil. Add the pumpkin, sour cream, and vanilla and whisk well to combine. In another bowl, sift together the flour, baking soda, salt, nutmeg, cinnamon and cloves. Using a rubber spatula, fold the dry ingredients into the wet. Then whisk together gently just to combine.

Pour the batter into the prepared pan and sprinkle the top with the Demerara sugar.

Bake until the bread is firm to the touch, well browned, and slightly cracked on top, about 55 minutes. Transfer the pan to a wire rack and let stand for 5 minutes. Turn out the loaf onto rack and let cool.

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