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Pumpkin Spice Bread

To say I love cooking with pumpkin is something of an understatement. I put in pancakes. I make it into muffins and chocolate chip cookies. I put it in my coffee if I want to treat myself to something special. I even add roasted pumpkin to pasta and pizza. How do I not look like an Oompa Loompa?

A few weeks ago I added another pumpkin recipe to my rotation and though I shared a peek on Facebook, I’ve been resisting the urge to publish it because I didn’t want to bombard you with too much pumpkin. But it’s been six recipes since I posted something with pumpkin. I think it’s time.

The recipe below is adapted from an Epicurious recipe for Spiced Pumpkin Bread. I wanted to make it more toddler-friendly so I reduced the sugar by a third, added whole wheat flour and replaced the vegetable oil with olive oil. The results were pretty awesome and I have no less than eight toddlers who will back me up on this. (We’ve hosted a few play dates recently, and I may or may not have used those occasions as an excuse to make more of this bread.)

Pumpkin Spice Bread

Adapted from this Epicurious Recipe

  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 1 cup olive oil**
  • 3 large eggs
  • 1 16-ounce can solid pack pumpkin
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour *
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon all spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

* I only use King Arthur White Whole Wheat flour with this recipe. It has a lighter texture, which means I can use more whole wheat flour without sacrificing anything in the finished product. If not using King Arthur flour, use 1 cup whole wheat flour and 2 cups AP flour.

** Edit 1/2/2012: I was experimenting with this recipe today and if you like you can replace 1/2 cup of the olive oil with applesauce. The resulting bread is a bit lighter and tastes delicious. :)

Directions

Preheat your oven to 350 degrees F.  Grease a 10x5x3 inch loaf pan with PAM. (The original recipe calls for two 9x5x3 inch pans but I thought this produced loaves that were too small so I opted for a slightly bigger pan and made one loaf.)

In a large bowl combine the sugars, oil, eggs and pumpkin, mixing well.

In a medium bowl combine the flours, spices, baking soda, baking powder and salt.

Add the dry ingredients to the wet ingredients in two additions, mixing until combined. Pour the batter into your prepared pan and bake for 1 hour 10 minutes to 1 hour 25 minutes, or until a tester inserted into the center comes out clean.

Transfer to a rack to cool for 10 minutes. With a butter knife, cut around the edges of the loaf and turn it out on the rack to finish cooling.

About the Author
I'm a work-at-home mom and entertainment director for my son, a.k.a. The Munchkin. When we aren't doing art, singing songs or making something tasty in the kitchen we enjoy listening to podcasts and exploring the outdoors. I'm also slightly obsessed with coffee and love to knit. :)
  1. Seanna Lea LoBue

    Do you think this would work in a bundt pan or would you double the recipe in that case?

  2. Cfwillia

    Great recipe…I actually used 1/2 cup oil and 1/2 cup applesauce and it worked great. I also made 6 muffins (30 min) and put the rest in the loaf pan (1 hr) Put the muffiins in the freezer to pull out as snacks when needed.

    • Anonymous

      I love having a stash of muffins in the freezer!