Ultimate Pumpkin Bread (+ a Tour Through Goblin Valley!)
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Halloween is approaching and while I didn’t bake or cook anything “scary”, I thought I’d share something with you that’s nonetheless fitting for the season: Ultimate Pumpkin Bread! Whether you like or dislike pumpkin bread or may think you already have the best recipe for it, you’re sure to love this version. It’s bursting with flavor and is incredibly moist. You won’t be able to stop at one, or even two, slices. It’s the best pumpkin bread I’ve had.
And for the “Halloween” part of this post I’m going to take you on a pictorial tour of one of the neatest places I’ve been: Goblin Valley State Park in Utah.
We visited Goblin Valley a couple of months ago on our trip to Utah for my grandpa’s 90th birthday. It amazes me that neither my husband or I had ever heard of it before. And virtually everyone we’ve spoken to about since has never heard of it either. Even my dad, who grew up just an hour and a half away from Goblin Valley, had never heard of it! My grandpa and my husband’s step-father are the only two people we’ve encountered who have heard of it and been there. Crazy! After having seen it, I can’t believe it has remained so relatively unknown. Probably because it’s a State and not a national park. Still, it amazes me that it’s been such a well-kept secret. My husband and I both agree, Goblin Valley State Park is one of the most unique and fascinating places we’ve ever seen.
From Wikipedia: “[Goblin Valley’s] eminent feature is its thousands of hoodoos and hoodoo rocks, which are formations of mushroom-shaped rock pinnacles, some as high as several meters.”
From the State park’s website: “Journey to this strange and colorful valley, which is unlike any other in Utah. The landscape, covered with sandstone goblins and formations, is often compared to Mars. Explore the geology, and camp among the nooks and gnomes.”
Our kids LOVED it! Another thing that was so amazing about it is that this valley is baby-proofed! The ground and all of the rocks are smooth and rounded and there are no cliffs or drops. Our 3 year old wandered around with us at his will and had SO much fun! It’s a fantastic place for kids and adults alike.
So without further ado, come join me and my family on a tour through Goblin Valley!
Check out these Goblins that are just at the park entrance. So neat! Each one is distinct in appearance. The way they’re situated is almost as if they’re there to greet each visitor: “Welcome to our Valley!”
This picture really puts into perspective just how vast this valley is!
Goblin Valley State Park is such an incredible place. Thanks for joining me and I hope you enjoyed your tour!
And now, for the incredible Ultimate Pumpkin Bread Recipe!
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Ultimate Pumpkin Bread
Ingredients
- For the Topping:
- 1/3 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter , softened
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- For the Bread:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 15 ounce can unsweetened pumpkin puree
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup oil (I use olive oil or avocado; use oil of your choice)
- 4 ounces cream cheese , cut into 12 pieces
- 4 large eggs
- 1/4 cup buttermilk
- 1 cup walnuts , toasted and finely chopped
Instructions
- Preheat the oven to 350 degrees F. Grease two 8 1/2 by 4 1/2-inch loaf pans.
- For the topping: Using your fingers, combine all of the ingredients in a small bowl until the texture is like wet sand. Set aside.For the bread: In a medium bowl, sift the flour, baking powder and baking soda. Set aside.
- In a large saucepan over medium heat, combine the pumpkin puree, salt, cinnamon, nutmeg, and cloves. Stirring constantly, cook the pumpkin mixture for 6-8 minutes until the mixture is reduced to 1 1/2 cups. Remove the pot from the heat and add the white and brown sugars, oil, and cream cheese. Stir until combined and let the mixture sit for a few minutes until the cream cheese is melted and then whisk the mixture until no lumps of cream cheese remain.Whisk the eggs and buttermilk together in a small bowl. Add the egg mixture to pumpkin mixture and whisk to combine. Gently fold the flour mixture into pumpkin mixture just until combined, do not over-stir. It's okay if a few small lumps of flour remain. Gently fold the walnuts into the batter.
- Divide the batter between the two loaf pans and sprinkle the topping evenly over each loaf.Bake the loaves on the middle rack for 45-50 minutes until a toothpick inserted into the middle of the loaf comes out clean. Let the pumpkin bread cool in the loaf pans for 20 minutes before removing and transferring them to a wire rack to cool completely, at least an hour and a half.
Adapted from Cook’s Illustrated
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made the “Ultimate Pumpkin Bread” this afternoon, and it came out perfect, and tasted really, really good. It’s sweet and savory and has a really good texture with the walnuts. Thank You!
I’m so glad you enjoyed it, Michele, and I appreciate the positive feedback, thank you!
Just found your site..love your comments..pictures and recipes!
Hello and welcome! Thank you very much for your compliments and I hope you’ll return again and again!
How fun! We went to Goblin Valley this summer on our States trip. I used to live not far away and went when I was little- always remembered how fun it was. My kids LOVED this place- was their fave place of our whole trip, and we saw the Grand Canyon, Zion NP, Bryce Canyon NP, etc. We went in July though and it was HOT- I’d love to go in the Fall or Winter. Hope we can go back some day!
No kidding, Michelle! We were there in July as well! Oh, so YOU were that other family there… ;) I know, it’s such a neat place and it was our kids’ favorite as well. We’re going to make it a regular trip every time we go to see my grandpa.
Gorgeous photos of a gorgeous place. If you ever get to far west Texas, I think you might like Hueco Tanks State Park & Historic Site. It also has strange rock formations, though very different from Goblin Valley, and kids just love to climb on the rocks. Thank you for the tour.
Thank you, Susan, I’m glad you enjoyed the tour! I just looked at some pictures online of Hueco and it looks really neat. Will make note of it for a future trip through Texas – thanks for the recommendation!
You are welcome. I could go on for hours about how great Hueco Tanks is. Hope to see you there. In case you are interested in learning more, visit our blog: http://www.rovingstones.com. We have a whole section on the park.
Susan, you’ve been holding out on me! Thanks for the link to your blog! I just took a brief peak at your 2010 world tour and look forward to checking out your entire blog. Thanks again!
Thank you Kimberly for this wonderful-beautiful and exciting tour! It looks like on a movie set! Fantastic pictures and the bread looks very delicious!
Thank you, Bridget @ Bakeaffairs! I have at least 100 more pictures of Goblin Valley but just haven’t had the time to go through all of them – but these are a sample are that spectacular place. Thank you for the compliment and, as always, thank you so much for visiting!
P.S. Your Chestnut and Chocolate Cake looks fabulous! I saw it the other day when I got the email notification. I’ll stop by soon! – Kimberly
What an incredible place! I’m going to have to remember Goblin Valley and visit sometime when I’m up north :) “this valley is baby-proofed!” Just had to laugh. . .that’s something only a mom would say. lol :) Thanks so much for sharing the pictures + recipe!
“That’s something only a mom would say”, lol :) You definitely need to check it out someday – it’s amazing!