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Community Recipe

Pumpkin Bread

Spiced with cinnamon, ginger, cloves, and nutmeg, this classic pumpkin bread smells and tastes like fall.

Recipe by FJ Papp

Recipe adapted from: foodandwine.com

The BakeryAmericanServings: 0
Pumpkin Bread

Ingredients

  • all-purpose flour1 1/2 cups
  • cinnamon1 1/2 teaspoons
  • baking soda1 teaspoon
  • salt1 teaspoon
  • ground ginger1 teaspoon
  • freshly grated nutmeg1/2 teaspoon
  • ground cloves1/4 teaspoon
  • baking powder1/4 teaspoon
  • unsalted butter, softened6 tablespoons
  • light brown sugar1 1/2 cups
  • eggs2 large
  • fresh or canned unsweetened pumpkin puree1 cup
  • pure vanilla extract1 teaspoon
  • milk1/3 cup

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Method

1

Preheat oven to 350°F. Butter a 9-by-5-inch loaf pan and line bottom with wax paper. Sift together flour, cinnamon, baking soda, salt, ginger, nutmeg, cloves and baking powder in a bowl.

2

Add butter to a large bowl and beat until creamy, about 3 minutes. Gradually add sugar and beat until light and creamy, about 4 minutes. Beat in eggs, 1 at a time, then beat in pumpkin puree. Stir vanilla into milk. Beat in dry ingredients in 3 additions at low speed, alternating with the milk mixture.

3

Spread the batter into the prepared pan. Bake until a toothpick inserted in the center of the bread comes out clean, about 1 hour. Let the bread cool in the pan for 10 minutes, then turn it out onto a rack to cool.

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