The day I saw the first leaf fall just about a month ago, my mind went into focus: pumpkin bread, pumpkin pancakes, pumpkin oatmeal, pumpkin pie. I’m assuming you catch my drift. If I could bathe in the stuff year-round, I totally would. But for some reason it has taken some pretty important people to get me to even crack open a can.
In less than 12 hours I’ll be in sunny, 90 degree weather in Arizona to visit my aunt, my cousins and their kids – some of whom I’ve never even met. I like to make a good first impression, and I’m not above sucking up to a child under the age of 6 (or 5 of them, for that matter). So I decided I would bring fall to Arizona with some pumpkin chocolate chip cookies. A lot of them.
The recipe I used was delicious but not my favorite because the cookies turned out so cakey that they fell apart. I definitely encourage you to check out the second recipe for the chewy pumpkin cookies made with pumpkin butter (pumpkin + butter = what could be bad?). I doubled the recipe and then realized 48 cookies might be a bit much for my carry-on.
Anyways, we all make mistakes. But the pumpkin bread was no mistake. I had been thinking about making it all week. Especially this recipe.
Adapted from Alexandra Cooks
Makes 1 loaf
1 cup sugar
1/2 cup canola oil
8 oz. canned pumpkin (not pie filling)
About 1/2 cup water
1.5 cups flour (I used half all-purpose and half whole wheat)
1 tsp. baking soda
1/4 tsp. table salt
1 tsp. cinnamon
1 tsp. ginger
- Using a mixer, beat the sugar and oil together. Then, add in the eggs, beating after you add each one.
- Mix in pumpkin and water.
- In a separate bowl, combine all dry ingredients.
- Slowly add in the dry to the wet ingredients until just combined.
- Bake at 350 degrees F for about an hour if using a standard loaf pan.
It really was that easy. The hard part was trying not to eat the entire loaf on the spot. I resisted (sort of), and even saved a bit of pumpkin for my oatmeal the next morning. Now we’ll just have to see if I can get all that tin foil past airport security.