Just so you know, I am crazy obsessed with Williams Sonoma. I may talk about it on here from time to time.
When I first lived close to one, things got a bit out of control. I bought everything. Guys I couldn’t help it! They just kept coming out with new tools that I was convinced I NEEDED in my life. Well that was when I had a big house with tons of kitchen storage, but now I have to control myself for the sake of my condo-sized kitchen.
Everything about that store makes me just so damn happy. I feel inspired just walking in the doors. And when they break out the apple cider this time of year? Happy dance! I also get excited when they start sampling their Spiced Pecan Pumpkin Quick Bread. For a mix, it’s pretty awesome – the texture is really light and fluffy and it has great flavor too. I’ve snuck more than my fair share of samples.
So this year, instead of eating my pumpkin bread in 1″ cubes off a toothpick, I made my own. This recipe for Spiced Pumpkin Bread is incredible – so very easy, super moist (and I promise that will be the only time I use that word on this site), boldly spiced without being too sweet, and makes your house smell delicious. Plus making my own at home keeps me away from Williams Sonoma for the time being. Until December. Let’s be real.
The recipe yields two loaves, so you can eat one and freeze one. Or eat one and gift one. Or eat both. (You’re probably going to eat both).
And please don’t skip the Salted Cinnamon Whipped Honey Butter. Ok the loaf doesn’t need it, but I feel like you’d be missing out terribly if you don’t make it, especially since it takes 2 minutes to whip up and it is so gloriously delicious.
Thank you to Baker By Nature for this inspiration for this recipe!
2. Preheat oven to 350°F. Spray two 9x5x3-inch loaf pans with nonstick cooking spray.
3. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder together and set aside.
4. Beat sugar and oil in large bowl with a whisk for 1 minute.
5. Whisk in eggs, one at a time, mixing for 10 seconds per egg.
6. Add pumpkin and mix well.
7. Fold in dry ingredients to pumpkin mixture until no streaks remain, and don't overmix.
8. Mix in walnuts or pecans, if desired.
9. Divide batter equally between prepared pans. Smooth the tops with an offset spatula.
10. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Freezes very well.
11. For the Salted Cinnamon Whipped Honey Butter:
12. Combine all ingredients in a small bowl. Use a hand mixer to beat everything until well combined, light, and fluffy, about 2-3 minutes. Keep at room temp if enjoying within a couple of days; store in fridge otherwise. Eat at room temp.
* 1 1/2 cups sugar
* 1 cup vegetable oil
* 3 large eggs
* 1 16-ounce can solid pack pumpkin
* 3 cups all purpose flour
* 1 teaspoon ground ginger
* 1 teaspoon ground cloves
* 1 Tbsp ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1 cup coarsely chopped walnuts or pecans (optional)
* For the Salted Cinnamon Whipped Honey Butter:
* 1/4 pound unsalted butter (one stick), at room temperature
* 3 tablespoons honey
* 1/4 teaspoon ground cinnamon
* A good pinch of kosher salt, to your taste. I prefer mine on the salty side.