Pumpkin bread

November 4, 2012 § Leave a comment

Fresh from the oven!

This is a nice way to use up your leftover pumpkin puree, or an excellent reason to buy some.  It’s a mellow bread, not that pumpkin-y actually – I might add more next time – and the spices are lovely and pack a nice, mild, punch.  This morning I toasted a piece in a dry frying pan, and ate it like french toast: topped with butter, pecans, and maple syrup.  YUM!

Adapted from epicurious.com.


  • 4 tablespoons unsalted butter, softened, plus more for the pan
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups sugar
  • 1/4 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 2/3 cup water


1. Preheat oven to 350°F. Grease a 9-inch loaf pan.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.  NOTE – do NOT add sugar here!

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.  Or, do it by hand as I did, and just beat the heck out of it with a wooden spoon for like 3-5 minutes (which is a long time, and quite tiring I must say!  Exercise for the day: check!).

4. Add pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Slowly mix in the flour mixture and 2/3 cup water and mix until just combined.


5. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

EAT!  And try it as french toast!!


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