This pumpkin quick bread is a delicious way to welcome the coming season. The recipe comes from chef Kristin Sollenne’s cookbook, Domestic Chic.
We still have a couple of weeks left of summer, but I’ve been seeing an awful lot of posts about college football (apparently that starts this weekend? I watch from time to time but don’t really keep up) and pumpkin spice lattes. So why not pumpkin quick bread?!?!?!
This pumpkin quick bread recipe comes from the book Domestic Chic: A Fashionably Fabulous Guide to Cooking and Entertaining by the Seasons, written by chef, television host, and nutritionist Kristin Sollenne. Sollenne, head chef of the three kitchens of Bocca di Bacco in NYC, has made appearances on several Food Network shows and a host of news shows. She’s made a name for herself making traditional Italian foods in a healthy and lightened up way.
When Kristin’s publisher, Waldorf Publishing, contacted me to see if I would be interested in reviewing Kristin’s book, I have to be honest, I wasn’t familiar with her name. We canceled our cable a few years back and I haven’t watched much Food Network since. That means, though, that I was able to read her book with no bias.
Domestic Chic is arranged by season, which I absolutely love. I am not always great about cooking by season, but I really do try as much as possible and I believe that this is the first cookbook that I’ve ever read that was set up this way. For each season, there is a series of menus (16 menus in all), such as a New Year’s Eve Bash menu in the chapter entitled “Winter Wonderland” and a non-traditional Thanksgiving menu in the “Harvest” chapter.
While Kristin’s book centers around healthy Italian food, it’s not all Italian….there’s even a St. Patrick’s Day menu featuring tarragon-spiced deviled eggs, paprika corned beef, and Irish soda bread. And while you might expect a “healthy” cookbook to feature lots of low-fat products and not a lot of rich ingredients, Kristin instead focuses on portion size and fresh, seasonal ingredients; in fact, the book opens with two decadent recipes: Christmas morning cinnamon rolls and easy caramel sticky buns.
Kristin’s pumpkin quick bread was quick and simple to throw together. Her recipe makes two loaves but I halved the recipe and only baked one. It smelled absolutely amazing baking up in the oven, and it tasted even better, spread with a tiny bit of butter (though it would be just as delicious with some cream cheese or with nothing at all).
Kristin Sollenne’s book Domestic Chic is available for purchase today!
Disclosure: I was given a complimentary copy of Domestic Chic to review. I received no other compensation and, as always, all opinions are my own!
Yield: 2 loaves
15 minPrep Time:
1 hr, 30 Cook Time:
- 1/2 cup chopped pecans
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- pinch salt
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons sea salt
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 cups granulated sugar (I subbed in brown sugar for 1/3 of the sugar in the recipe)
- 1 cup canola oil
- 4 eggs, beaten
- 2 cups pumpkin
- 2/3 cup water
- Preheat the oven to 350 degrees. Grease 2 standard loaf pans or spray with nonstick cooking spray. While the oven is preheating, make the candied pecans. Heat the pecans, brown sugar, and butter in a medium saucepan over medium heat until the sugar and butter have melted into a syrup around the pecans. Remove from heat and set aside.
- In a large bowl, whisk together the flour, baking soda, salt, baking powder, and spices (I used an equal amount of Alchemy Spice's Wake & Bake Blend in place of the spices).
- In the bowl of a stand mixer, beat together the sugar, canola oil, and eggs. Once completely blended, beat in the pumpkin.
- Add the flour mixture to the wet mixture and beat until incorporated. Add the water a little at a time, scraping down the sides of the bowl occasionally. Divide between the two loaf pans and sprinkle the tops of the loaves with the nuts.
- Bake the loaves for 90 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes then remove from pans and cool completely.
I actually mixed this by hand. In one bowl, I combined the dry ingredients and in another bowl, the wet (including the sugar, which is almost always considered a wet ingredient). I then added the wet ingredients to the dry and used a rubber spatula to completely blend the ingredients. As I mentioned in my post, I also halved the recipe.
Click here to print the recipe for pumpkin quick bread!