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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.


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