Pumpkin Bread

Pumpkin Bread
Pumpkin Bread

This is a moist and   delicious  pumpkin  loaf .   Bright  yellow  color  and  hint  of  warm  spices  makes it  an instant hit.  The  spiced  sugar  crust  on top  complements   the  warm tones  of  the  spices.  This quick bread  comes  together in a  jiffy . Make it on a  winter morning  and  start  the day off  on  a  warm note.

I make  these with  fresh roasted  pumpkin.   If not  available you  can  substituted  canned  pumpkin, the  flavors  wont  be   quite  the  same though.   The  spices  used  are  the  usual –  cinnamon , cloves , nutmeg  and  ginger. I like  to   go a  little  heavy on the  ginger, but  that is a personal thing.  This  recipe  is intentionally  low on  sugar,  allowing  the  flavors  to  shine  through.   Leftovers are  perfect  for  bread  puddings or   french  toast.

Pumpkin Bread

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 1 Loaf

Pumpkin Bread


All Purpose Flour - 2C (250 gm)
Salt - 1/4 Tsp
Baking Powder - 2 Tsp
Cinnamon - 1/2 Tsp
Ginger - 1/2 Tsp
Cloves - 1/4 tsp
Nutmeg - 1/4 tsp
Sugar - 1/2 C
Pumpkin Puree - 11/2 C
Milk - 1/2 C
Eggs - 2
Vegetable Oil - 1/2 C
For the Crust
Sugar - 1/4 C
Cinnamon - 1/4 tsp
Ginger - 1/4 tsp


Preheat the oven to 350°F. Grease a 81/2 inch by 41/2 inch loaf pan.

Sift flour, salt, baking powder and the spices into a large mixing bowl. Add the sugar and mix well. Set aside.

Measure the pumpkin puree into a blender/food processor. Add 1/2 C milk and pulse a few times until smooth. To this add the eggs and oil. Blend till smooth.

Mix the sugar and spices for the crust and set aside.

Make a hole in the center of the flour mix and slowly pour the wet mix into it. Stir the flour into the wet ingredients and mix to get uniform batter. Do not over mix. Do not worry if there are a few bread crumb size lumps.

Pour into the prepared pan. Spread the sugar mixture on top. Transfer to the preheated oven and bake for 40 to 50 minuets. When done the crust would have risen, browned and cracked. A toothpick inserted into the center will come out clean.

Remove from the oven and rest in pan for 5 minutes . Transfer to a cooling rack and cool completely.


Use 81/2" or 9" pans . If using smaller pans , fill up to 3/4 way and use the leftover to make muffins .


This  is a   little  different  from the  regular  bread  recipes . I am  using  the  blender  to do most  of the  heavy work.   The  wet  and  dry ingredients  are mixed  separately and   added  together  just  before  baking.  There is  no need  to  wait  for the  ingredients  to  come  to  room  temperature  either .  Everything is  good  to go right out  of the   fridge.

This recipe is  for a 9″X5″ or 8.5″X4.5″   loaf .  If  using a  smaller pan  fill 3/4  way full and  use  the  leftover  to make muffins. For  any  other shapes or  sizes  the  cooking  times  may vary , so do  keep  an eye  on it .

Lets  get  started . Preheat the  oven to 350°F. Grease the pan  well.

Take the  flour , salt , baking  powder , spices and  sugar in a large  mixing  bowl .  Sift and  mix  everything  together. Measure the  pumpkin puree/ roasted pumpkin into  the  blender jar . Add 1/2 C  milk  and  pulse a  few  times  till  smooth .  To this  mix  add  the  eggs  and  oil .  Blend  for a  minute until   eggs and  the  oil is  blended in well .

Grease  the  inside  of  a  loaf  pan  well.  Pour  the  pumpkin mix  into the  dry   flour  mix .  Using a  wooden  spoon or  spatula  mix  the  dry and  wet ingredients.  Make  sure  to  scoop  from the  bottom to  get  all the  flour  mixed in. Tiny breadcrumb like  lumps  are  ok, but  break up any bigger ones.  Once  mixed , pour the  batter into the  waiting pan .

Mix 1/4 C  sugar with  cinnamon and  ginger  to  make a spiced sugar mix.   Spread  the  sugar  mix  evenly on top of  the  batter .  Bake in the preheated oven   fr 40 to 50 minutes .

Pumpkin Bread

This  bread  rises a  bit  over   the  top of  the  pan, but  not  too  much.  When  done the   crust   would  have  browned  and  cracked .   Use  an instant  read  thermometer or   toothpick to see  if  it  done . When   cooked  the  instant  read  thermometer  should   read  200°F or a toothpick  inserted into the  middle  should  come  out  clean.

Cool in pan  for  5  minutes.  Transfer  to a cooling  rack to cool completely .



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