Seascape Pumpkin Bread

A classic American pumpkin bread recipe built for big yield. The double-loaf batch fills two standard pans, which makes it the right move for fall gifting, freezer stocking, or covering both Thanksgiving morning and the week of leftovers that follows.

A full 16-ounce can of pumpkin puree carries the flavor here, along with three cups of sugar for moisture and that classic deep golden color. The dry-wet mixing method (sifting the leaveners and spices with the flour first, then folding in the pumpkin-oil-egg liquid) is what produces the tender, even crumb that defines a good quick bread.

Warm spice is doing the heavy work in this recipe. Cinnamon and pumpkin pie spice together hit cardamom, ginger, allspice, clove, and nutmeg notes in one teaspoon-and-a-half blend. A pinch of fresh-grated nutmeg over the top before baking pushes it even further if you want to.

Pro Tips

• Don’t overmix once the wet hits the dry. A few flour streaks are fine. Beating develops gluten and you end up with a chewy, tough loaf instead of a tender one.
• Toast the walnuts in a dry pan for 3 to 4 minutes before chopping. Untoasted nuts taste flat against the spiced batter.
• Tent the loaf with foil at the 40-minute mark if the top is browning too fast. The center needs the full hour and you want the crust to brown gently, not burn.
• Cool in the pan for 15 minutes before turning out. The loaf is fragile while hot and will crack along the top if rushed.

Variations

• Add a half cup of chocolate chips or dried cranberries with the walnuts for sweeter pockets.
• Glaze the cooled loaves with a simple cream cheese frosting for a pumpkin spice cake feel.
• Substitute pecans for walnuts and add 2 tablespoons of bourbon to the wet ingredients for a Southern-style spin.