Pumpkin Bread

Adapted from Mrs. Schultz

• 1 cup (260g) canned pumpkin
• 1 1/2 cups sugar (I use 2/3 cup/133g)
• 1/2 cup (118g) water
• 1/2 cup vegetable oil (I use 1/3 cup (60g) olive oil)
• 2 eggs
• 1 1/2 cups + 1 tablespoon all purpose flour (I use 3/4 cups all purpose flour & 3/4 cups whole wheat pastry flour – for gluten/grain free use 1 cup + 2 tablespoons (135g) cassava flour )
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (I use pumpkin pie spice)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 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 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.

Print Recipe

Pumpkin Bread

Bread

Serves: 1 loaf

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

Ingredients

• 1 cup (260g) canned pumpkin
• 1 1/2 cups sugar (I use 2/3 cup/133g)
• 1/2 cup (118g) water
• 1/2 cup vegetable oil (I use 1/3 cup/60g)
• 2 eggs
• 1 1/2 cups plus 1 tablespoon flour (I like use half AP flour and half whole wheat pastry flour)
• 1 teaspoon baking soda
• 1 teaspoon cinnamon (or pumpkin pie spice)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon nutmeg (omit if using pumpkin pie spice)
• 1/2 teaspoon 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 for 50 minutes, 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.

Notes

Using measuring cups vs. grams - two 3/4 cup measuring cups are good for the flour (one for the AP and one for the pastry). When weighing I find 210g is the right amount).