Pumpkin Bread - Grand Central Bakery Style

This recipe has been adapted from The Grand Central Baking Book.
I always use roasted local sugar pumpkins in place of canned puree; the earthy, intense flavor pairs beautifully with the warmth of the spices and the tanginess of the buttermilk.
The best part of this recipe? It makes two 9”x5” loaves: one to gift and one to keep for yourself!
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Servings 2 loaves

Ingredients
  

  • 2 small sugar pumpkins (2-3 pounds each)
  • 3¼ cups all-purpose flour
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1½ tsp cinnamon
  • ½ tsp of each: ginger, nutmeg, cloves, and allspice
  • ⅓ cup vegetable or canola oil
  • 1⅓ cups sugar
  • 1⅓ cups packed light brown sugar
  • 4 eggs
  • ⅓ cup water
  • ⅓ cup buttermilk

Instructions
 

  • Preheat oven to 400 degrees. Halve pumpkins and scrape out seeds, and place them, cut-side down on a parchment-lined baking sheet. Roast until darkened and a sharp knife pierces the skin easily, approximately 45 minutes to 1 hour. Allow to cool before scooping out the flesh and passing it through a food mill or sieve. Measure out 2 cups to be used in the bread recipe and reserve the remaining puree for another use.
  • Reduce oven to 350 degrees; lightly grease and flour two 9” x 5” loaf pans.
  • Measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.
  • In a large bowl, whisk the oil, sugars, and pumpkin puree until uniform and well-blended. Whisk in the eggs, one at a time, then the water and buttermilk. Add the dry ingredients and mix just until combined.
  • Scrape the sides of the bowl and then divide the batter between the prepared pans.
  • Bake for 60-75 minutes, rotating the pans after 45 minutes. The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.

Notes

Submitted by Kate Strassel: The holiday season is Kate Strassel’s favorite time of year for baking homemade goodies for family and friends, and she is thrilled when she can personalize a gift further by incorporating ingredients grown and produced near her home in East Bridgewater.