A Lovely Pumpkin Bread

While this is nowhere near the first pumpkin bread that I have made, it is the first one that I have chosen to post and this is why…

1. Taste. These loaves have a wonderfully pumpkin flavor, just the right amount of spices and more importantly, the right amount of sweetness. I find some quick breads cloyingly sweet.  Don’t misunderstand, this bread has plenty of sugar, but the buttermilk and olive oil add complexity to the flavor so that while it is definitely a treat, you won’t feel that it is out-of-place on the breakfast table.  And the fragrant olive oil may seem strange but it works really well and no one I served this to (kids included) noticed anything other than the wonderful flavor.

2.  Texture. Pumpkin bread needs to be moist and have a tender crumb and this one does.  It also rises perfectly and cooks through the center before the edges get too dark (one of my pet peeves with some quick bread recipes)

So there you have it.  I finally found a keeper of a Pumpkin Bread recipe thanks to Tasia Malakasis and her book, Tasia’s Table, Cooking with the Artisan Cheesecake at Belle Chèvre.

A Lovely Pumpkin Bread

Serves 2 loaves
By author margaret at The Right Recipe

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoons nutmeg
  • 1/4 teaspoon ground ginger
  • 3 cups canned pure pumpkin
  • 1 cup sugar
  • 1 cup light brown sugar (packed)
  • 1 cup extra virgin olive oil
  • 4 Large eggs
  • 3/4 cups buttermilk
  • Confectioner's sugar for dusting

Directions

1. Preheat oven to 350 degrees. Grease two loaf pans with butter or nonstick spray.
2. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl; whisk to blend. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then one egg at a time. Stir in a fourth of the dry ingredients, followed by a third of the buttermilk; repeat until dry ingredients and buttermilk are both mixed in. Divide batter among prepared pans.
3. Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans, Sprinkle generously with confectioner's sugar. If made ahead of time, wait to sprinkle with the confectioner's sugar just before serving. Store at room temperature.

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3 Comments

  • Reply
    Brigid Galloway
    December 18, 2014 at 1:22 am

    Thanks, Margaret! I love pumpkin bread and this looks like a great recipe. I think most “sweet” bread recipe call for way too much sugar. Banana bread recipes are the same way. I usually cut the required amount in half and then taste the batter before adding the eggs and adjust from there. Can’t wait to try this one — but I’m sure mine won’t look as lovely as yours! Great photo!

  • Reply
    Robin Barnes
    January 4, 2015 at 5:08 pm

    This is one of those recipes that came here to stay! It is easy – and delicious. Thank you!

  • Reply
    betina
    June 27, 2015 at 8:23 pm

    Hello Margaret. It looks really delicious. Would you please let me know the size of the loaf pans? Thanks in advance
    Betina (from Argentina)

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