Iron Skillet Pumpkin Bread

Iron Skillet Pumpkin Bread

Make it with:
Richard’s Famous Punkin Patch Pumpkin Seasoning

Give your home the warm, comforting scent of pumpkin bread baking in the oven! Baking it in a cast-iron skillet means it’s ready in about 30 minutes—because we know you’ll be in a hurry to enjoy a warm slice with a mug of cocoa.

Adapted from an old family recipe.

Ingredients

• 1/3 cup butter, softened

• 1 1/3 cups sugar

• 2 eggs

• 1 cup canned pumpkin (not pumpkin pie filling)

• 1/3 cup water

• 1 2/3 cups all-purpose flour

• 1/4 teaspoon baking powder (we use aluminum-free)

• 1 teaspoon baking soda

• 3/4 teaspoon table salt

• 1 teaspoon Richard’s Famous Punkin Patch Pumpkin Seasoning

Directions

1. Preheat oven to 350°F.

2. Lightly grease the bottom and sides of a 10-inch cast-iron skillet with cooking spray or about 1 teaspoon butter.

3. Using a mixer, cream the softened butter and sugar until smooth. Beat in the eggs.

4. In a separate bowl, stir together the pumpkin and water until smooth.

5. In another bowl, whisk together the flour, baking powder, baking soda, salt and Punkin Patch Pumpkin Seasoning.

6. Alternately add the dry ingredients and pumpkin mixture to the creamed butter mixture, mixing just until smooth. Scrape down the sides of the bowl and stir to combine.

7. Pour the batter into the prepared skillet and smooth the top.

8. Bake on the center rack for about 30 minutes, or until a knife or toothpick inserted near the center comes out clean. Since oven temperatures vary, begin checking at about 25 minutes.

9. Let the pumpkin bread cool slightly, then loosen it around the edges of the skillet.

10. Cut into squares or wedges and enjoy warm—if you can wait that long!

Fred’s Tip: A warm slice and a mug of cocoa make a pretty good way to welcome October.