Martha Stewart's pumpkin bread recipe appeared in the "Pumpkin" episode on Martha Bakes.
Yield: makes two 8 1/2-by-4 1/2-inch or six 6-by-3-inch loaves
- Unsalted butter, room temperature, for pans
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 2 cups canned pumpkin puree
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 4 large eggs
- 1/4 cup vegetable oil
- 1 2/3 cups buttermilk
- Preheat oven to 350°. Coat two 8 1/2-by-4 ½-inch or six 6-by-3-inch loaf pans with butter; set aside. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set aside.
- In bowl of an electric mixer fitted with the paddle attachment, combine pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes. Add eggs and oil; mix until incorporated, about 2 minutes, scraping down sides of bowl. With mixer on low, add flour mixture in 2 batches, alternating with buttermilk and beginning and ending with the flour, until just combined.
- Divide batter between prepared pans; smooth tops with an offset spatula. Place pans on a baking sheet. Bake, rotating sheet halfway through baking, until a cake tester inserted in the centers comes out clean, about 70 to 80 minutes for large loaves and about 45 minutes for mini loaves. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.