A Tasty Pumpkin Bread Recipe

Autum has arrived! When the chill comes and pumpkins start showing up at the store, it starts to get exciting because heartier eating is right around the corner. It also means that we start cooking and baking with all those “warmer” tasting spices like cinnamon, nutmeg and clove! All of these spices speak fall to me. When added to pumpkins, it is like a massive autumnal explosion! There is a lot you can do with some pumpkin and these spices.  One of my favorite being baking up a nice loaf of pumpkin bread – but this is not your normal pumpkin bread as I prefer mine less sweet and more, well, bread-like!  Having it warm slathered with butter or cream cheese is a real treat!

Pumpkin Bread Recipe

If I can, I go the extra mile when making my pumpkin bread recipe by using real pumpkin, but if I can’t, that can of pumpkin is just fine by me. Ask your green grocer about baking or sugar pumpkins.  They are smaller, drier, and more dense than the carving pumpkins we make into jack O’lanterns.  In many pumpkin bread recipes, there is a lot of vegetable oil.  This adds a lot of “moisture”, but I prefer not to add the extra fat.  You can still get a nice moist bread without it by using 2 eggs and a more reasonable amount of butter. Most recipes also call for white sugar, but brown sugar is very nice because of the molasses notes. It may result in slightly less sweet bread, but I am ok with that. The spices can be added as you desire.  If you want more cinnamon, then just add it right in.  If you want a bit more heat, then extra clove is in order. The recipe below has a spice level that gives good flavor, but that can be tweaked to your liking.  Here is my pumpkin bread recipe …

Pumpkin Bread Recipe
Pumpkin Bread Recipe
Pumpkin bread recipe
pumpkin bread recipe
Pumpkin Bread Recipe
Pumpkin Bread Recipe
Pumpkin Bread Recipe
Pumpkin Bread Recipe
Pumpkin Bread Recipe

Pumpkin Bread
Yields 1
Delicious pumpkin bread!
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2763 calories
422 g
616 g
105 g
40 g
63 g
713 g
386 g
216 g
4 g
35 g
Nutrition Facts
Serving Size
713g
Yields
1
Amount Per Serving
Calories 2763
Calories from Fat 927
% Daily Value *
Total Fat 105g
162%
Saturated Fat 63g
313%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 28g
Cholesterol 616mg
205%
Sodium 386mg
16%
Total Carbohydrates 422g
141%
Dietary Fiber 10g
40%
Sugars 216g
Protein 40g
Vitamin A
68%
Vitamin C
2%
Calcium
101%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pumpkin
  1. ½ of a baking pumpkin (not the carving pumpkins) or 1- 12 oz can of canned pumpkin
Dry Ingredients
  1. 2 cups of flour
  2. 3 tsp of baking powder
  3. 1 pinch of salt
  4. 1 tsp of cinnamon
  5. 1 tsp of nutmeg
  6. 1 tsp of allspice
  7. 1 tsp of ginger
  8. 1/2 tsp of clove
Wet Ingredients
  1. 1/2 cup of butter, softened
  2. 1 cup of light brown sugar
  3. 2 eggs
  4. 1 tsp of vanilla
Instructions
  1. Preheat the oven to 350F.
  2. Butter and flour a 9"x5" bread pan.
For The Pumpkin
  1. If using a fresh pumpkin, cut it in half, remove the seeds from the half of pumpkin. Carefully remove the skin with a knife and cut the pumpkin into half inch cubes.
  2. In a medium pot, bring enough water to cover the pumpkin to boil. Cook the pumpkin in the boiling water until very tender, about 10 minutes. Drain the pumpkin. Cool completely.
For The Dry Ingredients
  1. In a small bowl, mix the flour, spices, baking powder and salt.
For The Wet Ingredients
  1. In a large bowl using a hand mixer, cream the butter and brown sugar until smooth. Add the cooked pumpkin and cream together.
  2. Add the eggs one at a time and mix well.
To Prepare the Batter
  1. Slowly mix in the flour mixture into the wet ingredients starting on low speed. Mix until they are just fully incorported into the wet ingredients.
  2. Pour the batter into the bread pan.
Baking
  1. Bake about one hour or until a knife inserted into into the bread's center comes out clean.
  2. Remove the bread from the oven and let cool 15 minutes in the pan. Remove it from the pan and let cool completely on cooling rack.
Notes
  1. The half pumpkin should yield 8-10 oz of uncooked pumpkin.
  2. Pumpkin spice can be substituted for the spices used here. A spicier bread can be made by adding more spice, especially clove.
beta
calories
2763
fat
105g
protein
40g
carbs
422g
more
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I hope you enjoy.

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