bekah brunstetter
Bekah Brunstetter I care deeply. About a lot of things. Like really, really deep. Ow
playwright in brooklyn, NY

PUMPKIN BREAD

October 24th, 2008 by Bekah Brunstetter

pumpkinbread.jpg

Each and every fall, the wild Bekah emerges from her cave of urban flippancy and turns suddenly Domestic: beating eggs, shaking cinnamon, and baking her way into the hearts of assorted loved ones and strangers.

Note: In no way did I make the pumpkin bread pictured above. Who has time to lovingly arrange orange slices and sprigs of dried nutmeg or what have you after one has baked a LOAF? Gah. Food stylists.

Anyways. As I do enjoy a moist bread*, I am in constant pursuit of the perfect moistest** recipe. I am pretty satisfied with my most recent baking adventure – this recipe (graciously shared below) calls for coconut milk – one week later, the bread is still moist *** as all get out!

I invite you to join me in the best part fall – the indoor part, at least. Make a cup of a tea, throw on a sweater and some Joe Pug **** tunes and Bake!

* heh

** heh heh.

*** Stop, Bekah. STOP.

**** I’m not kidding, do it, right now.

SUPREMELY MOIST PUMPKIN BREAD! MOIST!

(blatantly stolen from  ‘Kevin Ryan’ (?) of allrecipes.com)

INGREDIENTS

  • 1 cup chopped walnuts
  • 3 1/2 cups all-purpose flour
  • 2 cups packed dark brown sugar
  • 2/3 cup white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups pumpkin puree
  • 1 cup vegetable oil
  • 2/3 cup coconut milk
  • 2/3 cup flaked coconut

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8×4 inch loaf pans.
  2. Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
  3. In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
  4. Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely.

Posted in food, recipes | 1 Comment »

One response to “PUMPKIN BREAD”

  1. […] with a sudden and violent need to make pumpkin bread. It happens every year like clockwork. See 2008 and  2009 also 2011 and 2012. I am nothing if not predictable. This year, I’ve got a man […]

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