Today’s post is sponsored by Wholesome! We used two of their organic sugars for this magical pumpkin bread.
Straight up classy. 💅💅💅
That’s what this is. I mean, classy among other things, like moist and lightly sweet and perfect for melty butter or – I’m going to go there – HONEY PECAN CREAM CHEESE – with your morning coffee. We’re talking no chocolate chips, no nuts (gah! the betrayal) and no frosting or overloaded crumble on top in my usual over-the-top style. Just simple, like s-i-m-p-l-e, gorgeous, classy pumpkin bread. Who am I right now?
Can you believe that baking used to be my favorite thing? It’s actually why I started the blog. I baked almost every Saturday morning in our little condo kitchen with the terribly yellow overhead lights and the 1970’s oven and loved every second of it. My first blog post was actually a pretty average recipe for chocolate chip muffins in which I forgot to list the CHOCOLATE CHIPS. 🙈 But seriously, though. I was for real about baking.
As much as I loved baking, as Pinch of Yum started to become more of a thing, like a this-is-my-job thing, I started to see the value in posting regular “meal time” recipes rather than just baking recipes. I found that the people who were reading my little blog were hungry (aaaa! get it?) for yummy meal recipes maybe even more than they were for baking and desserts. Meal time recipes were what people wanted, they were something I enjoyed, they was performing well for the blog…
All of this led me to a place where I kind of put baking on the top shelf for a while – still there, still an old friend, but just out of reach.
But why? That’s sort of what I’ve been asking myself lately as I’ve realized my need to stay in love, stay fresh, stay grounded with what I’m doing. So in the last two months, I’ve been tenderly re-introducing baking into my life as I try to really get back to the core of loving food and cooking.
This last month we’ve done things – like Sage’s first vacation “up north” and an epic dinner club with homemade gnocchi AND homemade mushroom sauce AND homemade tomato sauce – that have helped me find a balance with how I’m cooking, baking, and ultimately EATING, because – gasp! – we do eat this food, for real, in our real lives. From the basic weeknight dinner recipes like the pumpkin spaghetti I’ve been eating for the last 900 meals straight to this homemade pumpkin bread that is just plain delicious even when it’s not embellished upon at all, it all just feels so nourishing in my own personal little season of food + work + life inspiration.
And regarding the mention of pumpkin recipes back to back? You know I’m not even sorry about it.
Today’s pumpkin bread, as the obnoxious title suggests, is a suuuuuper moist pumpkin bread. It isn’t made with any homemade oat flours or egg substitutes or honey in place of sugar because that’s just not where I’m at with food right now. Where I AM at is getting back to the love of the food, and the love of the food in this pumpkin bread is real eggs, olive oil and vegetable oil (just cus I’m high maintenance like that), regular all-purpose flour, and high quality organic sugar.
If I may be nosy for two seconds – do you ever grocery shop at SuperTarget? Sweet. Literally. As I’ve said before many times, you should absolutely look for Wholesome! brand products in the sugar section – they have tons of regular and alternative sweeteners, and as a brand, they pay attention to things like Fair Trade prices and sustainable organic agriculture, which is something I really, really appreciate about them. 🙌
Plus: they’re cute. Did you see that packaging? I mean, come on. ♡
We’re going to top today’s super moist pumpkin bread with this sugar in three seconds and it’s going to be divine.
If (er, not if, when) you feel like you just need to get back to the basics of life, food, and cozy-delicious November, this simple, basic, super moist pumpkin bread is here for you.
And look! It also has butter all over it. And honey.
I don’t believe in coincidences.
This is an easy, classic, super moist pumpkin bread recipe made with olive oil, pumpkin, and cinnamon, and topped with crunchy turbinado sugar.
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- 2 cups Wholesome! Organic Cane Sugar
- 1 15-ounce can pumpkin (not pie filling – just regular pumpkin)
- 1/2 cup milk
- 1/4 cup water
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 heaping teaspoon cinnamon
- 1/4 cup melted butter
- 1/4 cup Wholesome! Organic Turbinado Raw Cane Sugar
- Preheat the oven to 350 degrees.
- Whisk the eggs, oils, and sugar together until smooth. Add the pumpkin, milk, and water – whisk until smooth.
- Stir in the flour, baking soda, salt, and cinnamon.
- Transfer batter to two 9x5inch loaf pans lined with parchment paper. Bake for 35 minutes. Remove from oven, brush with melted butter and sprinkle with turbinado sugar, and return to oven for another 5-10 minutes to set the sugar. The bread should be golden brown and firm to the touch when done, and a toothpick inserted should come out clean. When in doubt, I’d say err on the side of underbaking since it yields a most moist bread. The longer it bakes the more possibility you have that the bread will dry out.
- Let cool slightly before slicing and serving. Store in the refrigerator.
You can just use one type of oil – I liked using both because it gave a very subtle olive oil flavor without being overpowering.
Nutrition facts are for 1 slice out of a total 24 slices between the two loaves.
This post was sponsored by Wholesome!