What’s the best part of fall? Pumpkins. Pumpkin pie, pumpkin cookies, pumpkin bread, I love it all.
My mom has an affinity for pumpkins as well, something that must have rubbed off on me. My favorite kind of pie has always been pumpkin, I’d even ask for it at restaurants in the middle of spring. Sadly, pumpkin season comes only once a year. Once autumn hits with force, I leap into pumpkin mode.
First recipe up, pumpkin bread. Over the years I’ve struggled with pumpkin bread recipes. Most recipes call for a full 15 oz can of pumpkin, which always leaves my batter far too wet. The bread would always take over an hour to bake and the finished product would have dry edges and an under-baked middle. There are pumpkin bread mixes out there that while good are either far too expensive (I’m looking at you Williams Sonoma) or bland and fake-tasting (Sorry Trad’r Joe’s). I love baking quick breads from scratch, so I’ve been on a mission to find a good recipes that yields a moist, light bread that really captures that awesome pumpkin flavor.
I scoured the Internet and scrutinized many recipes before coming across a recipe/tutorial from Instructables. “Best Pumpkin Bread Recipe” sounded promising. It claimed to offer a “light and moist pumpkin loaf”, I was intrigued. Plus, it offered instructions how to make homemade pumpkin puree, something I’ve been dying to do. Sadly, when I went shopping I couldn’t find a sugar pumpkin to bake and puree, so I had to settle for the canned stuff (which really isn’t so bad).
The recipe yielded a less dense bread than I am used to, which was nice. The flavor was slightly subdued, but overall pleasant. I might add more pumpkin next time, but will definitely stick with two teaspoons of pumpkin pie spice, which adds a great pop of flavor. I made the bread to eat for breakfast this week, but I get the feeling it will be gone by Tuesday.
Below is the recipe that I slightly adapted from the original.
Best Pumpkin Bread Recipe by scoochmaroo from Instructables, adapted by The Petite Gourmet
- 6 oz. pumpkin puree (I used a slightly heaping 3/4 of a cup)
- 1 egg
- 1/3 cup vegetable oil
- 1/4 cup water
- 1 cup sugar
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (Less if you don’t love it as much as I do)
- Optional—Raisins, Dried Cranberries, Walnuts, Pecans, or Chocolate Chips (However much you like)
Preheat your oven to 350oF. Butter and flour a bread pan. Mine’s 9.25in X 5.25in X 2.75in.
Combine carefully measured flour, baking soda, salt and pumpkin pie spice, whisk ingredients together.
The recipe offered a tutorial on how to properly measure flour, a method I’d never seen before. While measuring dry ingredients is best done by weight, there is a more accurate way to do it by volume. Take whichever measuring cup you need and spoon your dry ingredient into it, making sure to not to pack down it down. Once filled, level the measuring cup with a straight edge. Voila, accurately measured flour!
Combine the pumpkin puree, egg, vegetable oil, water, and sugar. Blend together.
I usually whisk these ingredients together but the recipe tutorial showed a stick blender being used to combine the ingredients, so I blended everything with my stick blender. It seemed to incorporate the ingredients nicely.
Slowly stir the dry ingredient mixture into the wet ingredient mixture.
Pour into the prepared loaf pan.
Bake for 40-60 minutes, mine took just over an hour. Bread is done when a toothpick or skewer inserted into the center comes out clean.
Enjoy! Next up, I’m going to attempt pumpkin butter.