Years ago my mom gave me a Mary Englelbreit dessert cookbook. All the desserts in it sound great but this night I was in the mood for a not too sweet, but dense dessert so pumpkin loaf it was! It's not very good still warm, but let it sit overnight and this stuff is amazing. Too amazing (and easy) not to share the recipe. I added about double the spices. If you plan to make it, don't forget to get the butter and eggs out of the fridge earlier to get them to room temperature. I also think this would freeze well.
1 1/4 cups flour
1 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/4 t ground allspice
1/4 t ground ginger
1/2 t ground nutmeg
1/2 t salt
1/4 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar (I used light)
1/2 cup granulated sugar
1/4 vegetable oil
2 large eggs, at room temperature
1 t vanilla
1 cup canned pumpkin
1. Preheat the oven to 350'F. Grease and flour an 8.5x4.5 inch loaf pan.
2. In a medium bowl, whisk together the first ingredients, flour through salt.
3. In a large bowl, beat the butter and both sugars until light and fluffy. Beat in the oil. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed, beat in the flour mixture, alternating with the pumpkin. Pour the batter into the prepared pan and smooth the top.
4. Bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove cake from the pan, set right side up on wire rack and let cool completely before storing in a sealed container.
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