Cookstr.com

Pumpkin Bread

Updated August 11, 2016
This image courtesy of Joseph DeLeo

This is one of the best of all fruit breads-really a cake in bread’s clothing. Served with a dollop of whipped cream, it makes an appropriate finale to a Thanksgiving dinner and a change from the ubiquitous pie. You can safely make it weeks ahead of time and keep it in the freezer. Use a fresh pumpkin if it’s that time of year and you happen to have one. If not, canned pumpkin does the job perfectly and certainly saves time and trouble.

2 large loaves

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, vegetarian

Mealbreakfast, brunch, dinner, tea

Taste and Texturespiced, sweet

Type of Dishbread, cake, dessert, quickbreads

Ingredients

  • 3 cups cooked, mashed pumpkin (or 29-ounce can)
  • 1 cup oil
  • 1 cup honey
  • 1 cup brown sugar
  • 1 cup chopped walnuts
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 4 teaspoons baking soda
  • 2 cups unbleached white flour
  • 2½ cups whole wheat flour
  • ½ cup wheat germ

Instructions

  1. Preheat the oven to 350°F. Butter two 9-x-5-inch bread pans and set aside.

  2. Place the pumpkin, oil, honey, and brown sugar in a large mixing bowl and stir with a wooden spoon. Add all the remaining ingredients and stir until well blended.

  3. Divide the batter into the prepared pans and bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean. Cool on a wire rack for 30 minutes, then turn the loaves out of the pans. Finish cooling the bread on the rack before serving.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I don't see the recipe with the amount of pumpkin to be added. In another recipe for Zucchini bread I didn't see the amount of flour to be used.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password