Pumpkin Bread

If you haven't read this piece from McSweeny's, you are missing out. The first time I read it, I laughed so hard I cried.

At this point, I try to keep canned pumpkin in the house at all times in case the urge to bake strikes. I was planning to make some more muffins, but Scott requested bread. Pumpkin bread, you say? Happy to oblige!

Notes: I adapted this recipe only slightly. If you're not a big fan of cloves, I'd knock it back to a 1/4 teaspoon. You can really taste them. I don't mind, so I left it as is. If you wanted a more pumpkin pie flavor, add in some ground ginger.

Make this when you're planning to have company over. Your house will smell amazing.

This bread is chewy and delicious and everything fall should be.

Ingredients:
1 2/3 cup flour
1/3 cup brown sugar
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup pumpkin puree
1/3 cup butter, melted

Directions: Heat the oven 325.

Grease a loaf pan.

In a large bowl, whisk together all the dry ingredients. Make a well in the center and add in the butter and pumpkin. Mix with a spoon until just combined.

Pour the ingredients in the prepared loaf pan and bake for 1 hour and 15 minutes, or until a tester comes out clean. Let cool for 10 minutes, remove from loaf pan and transfer to a rack. Serve and enjoy!