Janine's Recipes

See below for scaled down version of recipe.

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Pumpkin Bread

Bread

By Janine – Serves: 1 loaf

Prep Time: 5 minutes – Cooking Time: 55 minutes – Total Time: 1 hour

This is the most tender, moist, and delicious pumpkin bread you will ever have.

Ingredients

• 1 can pumpkin purée (I like Trader Joe's Organic Pumpkin Puree)
• 1½ cups sugar (I use 1 cup)
• ¾ cup milk (I use milk and buttermilk mixed)
• ¾ cup avocado or olive oil (I use ½ cup + 1 Tbsp (≈ 95 g)
• 3 large eggs
• 2½ cups flour total (I use 1⅔ cups all-purpose flour and ¾ cup whole wheat)
• 1½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 1½ tsp pumpkin pie spice (or 1½ tsp cinnamon + spices below)
• ⅜ tsp nutmeg (omit if using pumpkin pie spice)
• ¾ tsp ground cloves (omit if using pumpkin pie spice)

Instructions

1

Pre-heat oven to 350-F.

2

Grease and flour a 9x5 inch loaf pan or standard muffin cups.

3

In a large bowl, whisk together all the ingredients except for the flours.

4

Add the two types of flour and whisk just until combined.

5

Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (internal temp 195–205°F). Cool for 15 minutes - remove from pan and allow to cool completely on a wire rack.

6

FOR MUFFINS: Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few crumbs attached. Cool for 10 minutes.

Notes

Best Pans: 1.5-lb (9×5) pan One 8×4-inch pan + muffins (bake 22-25 minutes)

Adapted from Mrs. Schultz

Below is a scaled down version (original size):

• 1 cup (260g) canned pumpkin
• 1 1/2 cups sugar (I use 2/3 cup/133g)
• 1/2 cup (118g) water (I use milk or buttermilk)
• 1/2 cup vegetable oil (I use 1/3 cup/60g olive oil)
• 2 large eggs
• 1 1/2 cups + 1 tablespoon flour (I use 1 cup all purpose flour & 1/2 cup whole wheat flour)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (I use pumpkin pie spice)
• 1/2 teaspoon baking powder
• 1/2 teaspoon table salt
• 1/4 teaspoon nutmeg (omit if using pumpkin pie spice)
• 1/2 teaspoon ground cloves (omit if using pumpkin pie spice)

1. Pre-heat oven to 350-F.
2. Grease a 9×5 inch loaf pan or standard muffin cups.
3. In a large bowl, whisk together all the ingredients except for the flours.
4. Add the two types of flour and whisk just until combined.
5. Bake for 45-50 minutes (55 minutes for GF), or until a toothpick inserted into the center comes with few crumbs attached (or until an internal temperature of 195-205 is reached). Cool for 20 minutes.
6. FOR MUFFINS: Bake for 22 minutes or until a toothpick inserted into the center comes out with a few crumbs attached. Cool for 10 minutes.