the comforts of home

while in globus the other day i found a display of canned pumpkin and gift boxes full of spices labeled, "classic american." without hesitation i grabbed a can of pumpkin puree and began dreaming of pumpkin bread. oh how i love the flavors of fall and here in the swiss version of dean and deluca was my first gourd sighting. elated and with the taste of comfort on my tongue i went home and began rifling through cabinets to bring autumn to our kitchen. i was quickly discouraged as i realized that i live in the apartment of a man, void of spices, leavening agents, or pans. i shelved the can of orange goodness until the next day. i woke up friday morning to find a post it note with the english-french translations of baking soda and baking powder written on it. ah...love! i set out for the grocery store, quickly bought a loaf pan and spices, and then spent the next 30 minutes staring at the "baking" section. none of the visual cues i have some to rely on were present and the packaging may as well have been written in mandarin. i managed to find the bicarbonate de sodium but was about to give up on levure chimique. full of frustration i grabbed the only thing i could find that said levure and went home only to then discover that levure is yeast. holding on to the hope of having a comforting meal i held back my anger and walked back to the store found levure chimique and within 30 minutes the apartment was filled with the familiar smells of cinnamon, nutmeg, and clove. "pumpkin bread is sort of a coffee cake so it would classify as breakfast right? and breakfast for dinner is great"...these were the thoughts chasséing through my head when i decided on a proper meal of roasted cauliflower soup and some crusty bread before indulging in the aforementioned, "classic american", pumpkin bread.

spiced pumpkin bread
adapted from sara foster
pumpkin spice loaf

1 3/4 cups all purpose flour (farine)
1 tsp. baking powder (levure chimique)
1/2 tsp. baking soda (bicarbonate de sodium)
1/2 tsp. salt (sel)
1/2 tbsp. ground cinnamon (cannelle)
1/2 tbsp. ground nutmeg (noix de muscade)
1/4 tsp. ground clove (clou de girofle)
1 1/4 c. sugar (sucre)
2 large eggs (oeufs)
1/2 c. canola oil (l'huile de canola)
8 oz. can of pumpkin puree (purée de citrouille)
1/4 c. water (l'eau)
1/2 tsp. vanilla extract (extrait de vanille)

preheat oven to 350 degrees. grease a 9x5x3in. loaf pan. sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and clove in a large bowl and set aside. in a separate bowl whisk together the sugar, eggs, and oil until well blended. stir in the pumpkin, water, and vanilla and mix well. add the flour mixture to the pumpkin mixture and stir until all ingredients are moist and blended. be careful not to overmix. pour the batter into the prepared pan and bake for about 1 hour or until a toothpick inserted in the center comes out clean. let rest for 10-15 minutes before removing from pan. serve warm...and maybe with a scoop of ice cream if you're anything like me.

pumpkin spice loaf