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My Favorite Pumpkin Bread

pumpkin breadI have had this recipe for at least 10 years, and each time I make it I wonder why I don’t make it more often. The bread is fantastic; moist, somewhat dense, sweet without being overly sweet, and just plain good. It also freezes really well. The original recipe is from Cottage Living, a wonderful magazine which is no longer published. I have tweaked the recipe a bit.

ingredients

Pumpkin Spice Bread

1 2/3 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves ( I use a bit more)

1/4 tsp kosher salt

1 1/3 cups sugar

1/3 cup vegetable oil ( I use Wesson)

1 cup plus 2 Tablespoons canned pumpkin

1 large egg

1. Preheat oven to 350 degrees. Grease and flour a loaf pan (even though mine is non-stick, I still grease and flour the pan)

2. Whisk the first 6 ingredients in a small bowl.

3. Combine oil, sugar, and pumpkin in a large bowl, beat with a mixer until smooth, mix in egg.

4. Slowly mix in dry ingredients until blended. Pour batter into loaf pan.

5. Bake at 350 for 1 hour, or until a toothpick comes out clean. Let cool on rack for 15 minutes, and remove from pan. Serve warm or at room temperature.

bread in panTip: don’t decrease the sugar, or the bread will taste salty.

A note about organic vs. regular pumpkin: I have baked this bread using both kinds of pumpkin and I can’t tell any difference. There is a different texture between the two. Check out this photo, the yellow/orange, dense pumpkin on the left is the organic. The orange, chunky is the Libby’s.

2 kinds of pumpkin

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About sweetaddict

I'm a crazy, candy-infatuated, blogger who s so happy that you stopped by. This place is dedicated to all of us who always end up in the candy aisle. I'm totally impartial and answer only to my taste buds. I write about all things sweet from candy to baking to ice cream and beyond. Let me know your favorites.

One response »

  1. side by side, that’s quite a difference! Love pumpkin bread and have been having pumpkin bread thoughts, so thanks for the recipe 🙂 Love trying new ones.

    Reply

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