Okay…  so everything I make doesn’t come out perfect every time.

I’ve been making pumpkin bread for years and have never had an issue, but…  decided today I needed a different recipe.  Not a smart move.

The second not-smart-move was using a Bobby Flay recipe.  I should know better.  Actually, I do know better, just like I knew there was too much batter in the pan – the exact-sized pan specified in the recipe.

But did I take any out?  Did I follow my own instincts and better judgement?!?  Of course not.

The batter bubbled over and ran down the pan into the oven that Victor had just cleaned.  I took the bread out and put in the chicken for dinner to finish.

After the blobs got nice and charred – with more smoke – it all caught fire.  A LOT of smoke.

It wasn’t flames licking out the door – and I have caused and/or dealt with more than my share of oven fires over the years – so I just let it burn itself out.  It was under control and I did have my box of baking soda at the ready.  More smoke, of course. The chicken was fine.

Pumpkin Bread

adapted from Bobby Flay’s Bar Americain Cookbook

  • 4 tablespoons unsalted butter, softened, plus more for the pan
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • Scant 1 cup canned pumpkin puree, not flavored pie filling
  • 2 large eggs

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

It tasted really good, but I have a feeling I won’t be making it, again.  My old standby is less trouble.

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