David S Pumpkin Bread 🎃

Those who get it, get it! Haha for those who are lost, David S Pumpkin is a character that was created for an SNL skit starring Tom Hanks, and it has been and continues to be one of my favorite sketches and characters I have seen!

Now, pumpkin bread is my all-time favorite dessert to make when the fall season arrives, and I start hoarding pumpkin puree the moment it hits shelves in August/ September (I know it is sold year-round, but it hits different when there are large displays of pumpkin puree cans stacked on each other :) ). I make pumpkin bread throughout the fall and winter, and it is a comfort food I'll eat till I die.

Since I've made this bread countless times, I have added various toppings like walnuts, pecans, and chocolate chips, to the bread to see what works and what doesn't. Now, it is absolutely a preference thing here, but I am a huge fan of adding half a bag of chocolate chips to the batter. Pumpkin pairs beautifully with chocolate, so if this is the route you choose, milk chocolate chips suffice, or if you like a more bitter taste, dark chocolate is a yummy addition too.

Ok, enough about chocolate! As I've mentioned in my previous post on lemon bars, the altitude makes a difference in baking time. Many recipes differ with oven temps and cook time, but the best pairing I found is baking at 325 degrees for 65 mins. I cook between 60-65 minutes and then add 5 min increments if need be.

What's my name? DAVID S PUMPKINS... any questions ;)

Pumpkin Bread

Prep time: 30 mins Cook time: 55-65 mins

Ingredients:

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon nutmeg

• 1 teaspoon and a little more cinnamon

• 1 teaspoon allspice

• 1 1/2 sticks of butter, melted or softened

• 2 cups sugar

• 2 tablespoons of brown sugar

• 2 eggs

• 1 can (15 oz) pumpkin puree (my favorite brand is Trader Joe's)

optional

• 1 bag of chocolate chips (Nestle Tollhouse and Ghirardelli are the elite ones)

• 1 1/2 cups of walnuts or pecans

Steps:

1. Preheat the oven to 325 degrees. Coat an 8x4 pan with cooking spray, and you can line it with parchment paper as well.

2. In a medium bowl, combine all of the dry ingredients; flour, salt, baking powder, baking soda, nutmeg, cinnamon, and allspice. Mix well with a whisk and set aside.

3. In a bowl for an electric mixer, add the butter and sugars and beat well on medium speed (using the whisk attachment).

4. Add the eggs one by one to the mixture until blended. Continue to keep the speed at medium.

5. Add the pumpkin puree until fully incorporated. If it looks curdled or grainy, thats ok!

6. Add the flour to the wet mixture (I like adding it slowly, not all at once). Once all flour is added, mix on low speed to incorporate it all.

7. At this point, I add additional toppings, like chocolate chips, pecans, or walnuts (or more). I mix well with a spatula.

8. Place batter into the pans, sprinkle a bit of cinnamon on top (this is totally a preference thing), and bake for 60-65 mins (this bake time reflects the higher altitude). Place a knife or larger toothpick into the center and make sure it comes out clean.

9. Let rest for about 10-15 mins, I like eating the bread warm!

10. Cut slices, and store at room temp for up to one week.

11. Bon Appetite!