It’s just a few days before Eat-Fest-USA, aka Thanksgiving, aka only one of the best holidays ever.
It’s just Sean and I this year, as we are staying put, and I’ve had the menu planned for a few weeks now. I’ve ordered our turkey and picked it up, planned the sides, shopped the pantry goods, written my produce list, and picked out the wines. I was going to bake up another batch of this pumpkin bread for Thursday morning, but I’m thinking we’ll go the fruit and cheese route for breakfast and snacking.
Not that this pumpkin bread wouldn’t make a lovely, easy breakfast to share with your fam and friends this thankful holiday. It would be perfect sliced and set-up next to plenty of coffee and/or tea to begin Thanksgiving day and kick-off the feast prep. This bread is super moist–and, I know we don’t all love that word–but it is what it is. And, I channel my inner Jesse Pinkman as I type this…
This bread be moist, yo.
The moisture comes from pumpkin puree, olive oil, and greek yogurt, there’s a bit of whole wheat flour for wholesome goodness, just a little spice, and a buttery layer of bourbon icing just for kicks. I also added some candied ginger to the top, for good measure. Maybe the icing and ginger are a little much but, they fancy-up this super easy quick-bread, making it holiday breakfast AND dessert appropriate.
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ½ teaspoon salt
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 cup pure pumpkin puree
- ½ cup olive oil
- 2 eggs, lightly beaten
- ¼ cup plain greek yogurt
- ½ teaspoon vanilla
- 1 cup powdered sugar
- 3 tablespoons melted butter
- 2-4 teaspoons bourbon
- milk to thin
- Preheat oven to 350*F and grease a 9×5 inch loaf pan, or other baking dish, well. Set aside.
- In a large mixing bowl whisk together the flours, salt, sugar, baking powder, and spices.
- In another bowl, mix together the pumpkin, olive, oil, beaten eggs, yogurt, and vanilla. Mix well to combine. Pour the wet ingredients into the bowl of dry ingredients and fold to incorporate until just combined and there are no longer any dry flour streaks. Be careful to fold the batter and not overmix it. Scrape the batter into the prepared baking dish and bake in the center of the oven for 50-60 minutes (about 45 for the round pan) or until a toothpick inserted in the center of the bread comes out clean. Turn out of the pan and allow to cool on a cooling rack.
- For the icing, whisk together the melted butter, bourbon, and powdered sugar. Add milk to thin to desired consistency. Spread icing over cooled bread. Sprinkle with chopped, candied ginger if desired.
- Will keep for 2-3 days wrapped well at room temperature.
Since this is a quick bread, it comes together very quickly with few dishes. The bread also tastes great, maybe even better, the next day. This recipe makes 1 standard loaf of pumpkin bread–however, I baked this batch up in a 6inch round pan and a mini-loaf pan. Either way, this bread is delicious. Feel free to make this bread sans icing for an every-day breakfast bread sitch. I use half all-purpose and half whole wheat flour in this recipe, you could us less whole wheat or go with just all-purpose with great results. I would be wary of making the entire recipe out of whole wheat as it may result in a very dense and even gummy bread.