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Pumpkin Bread

Pumpkin Bread
The chill in the air is a signal to get ready for all autumn has to offer and among these, pumpkin bread is my favorite! 




Pumpkins abound in October but this is beyond the friendly jack-o-lanterns as we approach the end of the month. We don't have to wait until November for delicious pumpkin treats either. This recipe for my Pumpkin Bread has been a sought after dish by family and friends alike and it is so easy to make you will delight your family and friends with loaves for the rest of the year! 






1 1/2     cups all purpose flour

1            tsp baking soda

1/4        tsp baking powder

1            tsp salt

1 1/2     tsp ground cinnamon

1            tsp ground ginger

1            tsp freshly grated nutmeg

2            large free range eggs

1/3        cup milk

1/2        tsp vanilla extract

6           TBSP butter, softened

1            cup granulated sugar

1/3        cup brown sugar, packed

1             cup cooked or canned pumpkin puree

1/2         cup chopped walnuts, optional

1/4         cup pepitas (pumpkin seeds)



1.  Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan and line with baking/parchment paper.

2. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. 

3. In a small bowl combine milk and vanilla.

4. In a large mixing bowl beat softened butter, granulated sugar and brown sugar until light and fluffy. 

5. Beat in each egg one at a time.

6. Add pumpkin puree and beat on low speed until just combined.

7. Add the flour mixture in 3 parts, alternating with the milk mixture. Beat on low speed until smooth.

8. Fold in walnuts.

9. Pour batter into prepared pan and bake until a toothpick or skewer inserted in the center comes out clean, approximately 1 hour. 

10. Allow to cool in pan on a rack for 5-10 minutes before unmolding. Garnish with pepitas.