Store Bought vs. Scratch Made: Taste the Difference

It’s the beginning of fall, meaning grocery stores are adding pumpkin spiced goods to their aisles. The popular pumpkin spice flavor has found its way into many types of food and continues to expand in popularity each fall.

Although the pumpkin spice muffins or cookies from markets are tempting, homemade pumpkin bread truly takes the lead. Both spicy and sweet, pumpkin bread is best served straight from the oven with a smearing of sweet butter, a drizzle of honey, or even just plain. Although many markets sell boxed pumpkin bread mixes, nothing compares to a homemade loaf. Trader Joe’s, offers a “Joe’s Pumpkin & Muffin Mix,” which yields a delicious bread; however, the loaf is not nearly as moist or flavorful as the fresher alternative.

Palos Verdes High School senior, Elizabeth Feldman, admits that she purchases the mix because “making the pumpkin bread from scratch means you have to buy canned pumpkin and measure out all of those different spices, and it just takes too much time.”

Cassidy Myhre, fellow senior at Palos Verdes High School student, holds a different perspective, saying that “homemade pumpkin bread may take longer, but it is so worth it. When I make fresh pumpkin bread at home, the loaf is gone within one day.”

Although premade bread or mixes are tempting, the pumpkin loaves from scratch are so much more delicious. Try this recipe below and taste the difference yourself!

Ingredients:

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup canned pumpkin
• 1/2 cup canola oil
• 1/2 cup water
• 1/2 cup chopped walnuts
• 1/2 cup raisins (optional)

Directions

•  Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
•  Pour into a greased 9×5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 loaf (16 slices).