My Recipe Box

Pumpkin Spice Bread

RATE IT

Yields four mini loaves, one 9x5-inch loaf, or one 12-cup Bundt cake.

  • 6 oz. (3/4 cup) unsalted butter softened; more for the pans
  • 11-3/4 oz. (2-1/2 cups) unbleached all-purpose flour; more for the pans
  • 1-1/2 tsp. baking powder
  • 1 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. finely ground black pepper
  • 1/2 tsp. table salt
  • 1/4 tsp. ground cloves
  • 1-3/4 cups packed light brown sugar
  • 2 large eggs
  • 1-1/4 cups canned pumpkin (from a 15-oz. can of pure pumpkin)
  • 1/2 cup buttermilk

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, cinnamon, black pepper, salt, and cloves.

In the bowl of a stand mixer or in a large mixing bowl, beat the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until the butter is smooth. Add the sugar gradually and continue mixing on the same speed, stopping and scraping the bowl and beater as needed, until lighter in color and slightly fluffy, about 2 minutes. Add the eggs one at a time and mix until smooth after each addition, about 30 seconds. Add the pumpkin and mix until it’s evenly incorporated into the batter. Scrape down the sides of the bowl and mix until well blended.

Stop the mixer and add half the flour mixture. On low speed (for either mixer), mix until the flour is almost completely blended and then add half the buttermilk and mix until smooth. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth. The batter will be thick.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaf pans (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Photo: Scott Phillips

Very moist, tender, sweet, and spicy--but what to do with all that leftover pumpkin? After my success with Ms. Weil's Chocolate Chip-Banana Bread, I thought I could get away with dividing the batter between only 3 (19-fluid-ounce) loaf pans. However, as the pumpkin-bread batter rose, instead of puffing up, it oozed over the sides of the pans and onto the oven floor. I should have heeded the admonishment to fill the pans no more than 2/3 full.

This turned out great cooked in a bundt pan. I didn't have buttermilk so I used sour cream. I also added roasted pumpkin seeds and chopped walnuts. This may be the first time I adapted a recipe without the use of chocolate chips.

Excellent recipe. I used fresh ginger, cinnamon, nutmeg. Btw, if you don't have buttermilk, you can substitute 1/4 water plus 1/2 sour cream. Oh, and I usually bake for 1 hr. 15 min.

I screwed it up the first time. I made a large loaf. It looked done after only 30 minutes, so I took it out of the oven. Unfortunately it wasn't done at all. The ends were still good though. Second time around turned out much better. But I like it a little spicier, so I double up the spices.

I, too, love this bread. Have become a fan of weighing all ingredients now (suggestion of a great cookie cookbook, King Arthur Flour Cookie Book)and it makes a huge difference, and actually much easier once you get used to it. Filled my mini loaf pans a bit more than 2/3 full and won't do that again, as it expands! Definitely going to be a holiday tradition!

My first attempt was making this into one loaf. I decided, 'what could it hurt, I'll just dump all of the batter into the pan' and I did not weigh the flour. BIG MISTAKE. I, too, also baked a very tasty BRICK. Next time around, after reading the reviews to this recipe, I weighed the flour and poured the batter into four small loaf pans, instead. Wow, the best pumpkin bread I've ever had. I even sprinkled sugar on each before baking and they have the prettiest crackle tops. Also, I didn't have store-bought buttermilk so I made it. 1 cup of milk (I did 3/4 c. milk and 1/4 c. half and half) and 1 T vinegar. Let sit 5 minutes. This recipe calls for 1/2 cup.

Fantastic flavor. I used nutmeg instead of cloves. The first time I made this I did not weigh the flour and the bread turned out like a brick. It makes a huge difference, you need to take the time to weight the flour instead of using a measuring cup.

Nice blend of spices, lighter than oil-based quick breads, love the texture, and suspect that the flavors will deepen as it sits. I made 4 mini loaves, and baked them 38 minutes.

What an easy recipe for a delicious fall or anytime sweet bread. If you're making the 9x5 loaf, you'll have a lot of batter left over...just about the perfect amount for 2 dozen mini muffin bites. Butter your muffin pan generously and fill them with a small scoop just to the top. Bake for 30 minutes alongside the loaf.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More