Pumpkin Bread

Moist, golden, and not too sweet.

Love this week’s recipe? Forward it to a friend.
Someone send this to you? See the archive & sign up here!

Pumpkin bread = pumpkin cake, don’t you think? Simplified, into a loaf pan, maybe a little heartier. The same way a muffin is essentially a cupcake without frosting. Either way, I’m here for it. Who doesn’t want to eat cake for breakfast?

This recipe has been adjusted and re-worked and tested with different spices and multiplied times a hundred. Seriously. This is a tried and true FoodieFolk recipe. A recipe we busted out every fall for coffee shops all over San Diego, and baked until we couldn’t possibly stand the smell of cinnamon and cloves any longer, mid-January or so. But at thebeginning of that fall season, otherwise known as the BEST season for baking, these spices are absolutely intoxicating. I suppose it’s all related to nostalgia, and for me it just doesn’t get any better.

I’ve frosted this bread with a simple powdered sugar glaze and stuck a candle in it and called it cake, I’ve brought it to dinner parties, I’ve frozen it and unthawed it at a later date for company, and I’ve made 20+ loaves of it in one morning alone. Like I said, it is tried-and-true, and I hope you enjoy it as much as I do.

What You'll Need

Makes 1 loaf

Eggs - 2

Vanilla - 1 teaspoon

Vegetable Oil - 1/2 cup

Brown Sugar - 1 cup (always packed)

Canned Pumpkin Purée* - 1 cup

Cinnamon - 1 1/2 teaspoons

Ground Ginger - 1/2 teaspoon

Ground Nutmeg** - 1/4 teaspoon

Ground Cloves - 1/4 teaspoon

Flour - 1 1/2 cups

Baking Powder - 1 teaspoon

Baking Soda - 1 teaspoon

Kosher salt - 1 teaspoon

*Libby’s canned pumpkin is the only canned pumpkin. Trust.

**If you can find whole nutmeg and grate it yourself (most groceries have it in either in thespice section or bulk section) I promise it will be worth it, but I also won’t judge you if you buy pre-ground.

What You'll Do

  1. Preheat oven to 350.

  2. Add first 5 ingredients to stand mixer or bowl. Mix to combine, then add spices.

  3. Add dry ingredients to separate bowl and whisk to combine. Add to wet mix.

  4. Mix until combined, but don’t over mix!

  5. Pour into loaf pan lined with parchment.

  6. Bake 45 min or until toothpick inserted in middle comes out clean.

Love this week’s recipe? Forward it to a friend.
Someone send this to you? See the archive & sign up here!