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
Total Timeunder 2 hours
Make Ahead RecipeYes
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
- 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
Preheat the oven to 350°F. Butter two 9-x-5-inch bread pans and set aside.
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.
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.
2007 Bernice Hunt