It's autumn (in some places, at least) and that means one thing: pumpkin everything. It's a little annoying, isn't it? But then again, pumpkin is delicious in every baked good form so I can't complain too much. These two pumpkin breads in particular are my favorite. The first is just a standard pumpkin bread but it's simple and delicious. The second merges pumpkin bread and gingerbread into a wonderful, spicy, it's-fall-now-but-winter-is-coming-so-just-you-wait kind of treat. 

pumpkin bread

Ingredients:

• 1 cup pumpkin puree (240ml)*

• 2 eggs

• 1/2 cup oil or melted butter (I've used olive, vegetable, and coconut oil all with great results)

• 1 cup sugar

• 1 tsp vanilla

• 2 tsp molasses (optional, for a little deeper flavor)

• 1 1/2 cups flour (200g)

• 1/2 tsp salt

• 1 tsp baking soda

• 1 tsp ginger

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 walnuts and/or chocolate chips (always chocolate chips, in my opinion!)

*Some purees are wetter than others. If your puree is very thick, add 2-3 Tbsp water.

Instructions:

1. Preheat oven to 350. Grease an 8x4 inch loaf pan.

2. Whisk flour, salt, baking soda, and spices together in a large bowl.

3. Combine puree, eggs, oil/butter, sugar, vanilla, and molasses in a smaller bowl. Whisk together to until well blended.

4. Add wet ingredients to dry, mixing just until combined.

5. Add in walnuts and/or chocolate chips. Pour into prepared pan.

6. Bake for 45 minutes to an hour, or until a tester comes out clean.

7. Let cool in pan for a few minutes, then remove and let cool completely.

pumpkin gingerbread

Ingredients:

• 1 cup pumpkin puree (240ml)*

• 2 eggs

• 1/2 cup brown sugar, packed

• 1/2 cup molasses

• 1 tsp vanilla

• 1/2 cup (1 stick) butter, melted (can sub oil)

• 1 1/2 cups flour (200g)

• 1/2 tsp salt

• 1 tsp baking soda

• 2 tsp ginger

• 1 1/2 tsp cinnamon

• 1/2 tsp nutmeg

• 1/4 tsp allspice

• 1/2 cup raisins (optional)**

• turbinado sugar, optional

*same as above: some purees are wetter than others. If yours seems thick and not runny, add 2-3 Tbsp water.

** my raisins are a very dry organic variety, so I used the water that I would have added, brought it to a boil, and poured over the raisins so that they would plump up and soften.

Instructions:

1. Preheat oven to 350. Grease an 8x4 inch loaf pan.

2. Combine flour, salt, baking soda, and spices in a large bowl and whisk to combine.

3. Combine puree, brown sugar, molasses, vanilla, butter (or oil) and eggs in a smaller bowl and mix well.

4. Add wet ingredients to dry ingredients, stirring just to combine. Add in raisins, if using. Sprinkle batter with turbinado sugar, if desired.

5. Pour into pan and bake 45 minutes to an hour, checking for doneness.

6. Let cool in the pan for 5 minutes, then turn out and let cool completely.

Barely adapted from Simply Recipes