Fave Pumpkin Snacking Cake Recipe

There used to be a handful of things that used make fall into true autumn to me, but now that we're into our second year of pretending to be New Englanders, these handful of things have grown to very-many-things; now matched by a quintessentially autumn backdrop. I embrace warm slices of toasted pumpkin bread with a piping hot cup of tea or apple cider as I stare out the living room window at fluttering leaves of unreal colors. In fact, this born-in-disneyland's-backyard girl has often wondered if the trees were artificially painted or how strenuous it must have been for the backstage upper valley staff to create such wonderment. Then I snap back to reality and recognize how lucky we are to live here....unfortunately, we just wrapped up our last autumn in new hampshire. SAD FACE.

happy thanksgiving basket for our hosts.

Piles of these Pumpkin Snacking Cakes are spilling out of our kitchen and into others' homes as we wrap up my favorite New England season. I hope to make them for years and be constantly reminded of the couple of "real" autumns I was lucky enough to experience. 

Pumpkin Snacking Cake (aka Pumpkin Bread) Recipe:

-this recipe doubles nicely-

• 
  
• 4 tablespoons unsalted butter, super soft (not melted)
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 1/2 cups sugar
• 1/4 cup vegetable oil
• 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
• 2 large eggs
• 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray. I do these in muffin size or mini loaves as well. 

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl.

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. 

At low speed, slowly add the flour mixture and water and mix until just combined (overmixing makes the cake/bread tough). Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. If you're making muffins, try 15-20 minutes. 

Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely (makes it easier to slice).

For the record, I understand this is the first of December and perhaps well into the New England winter, but I just love autumn so much I can't let it go!