When my home is filled with the heavenly scent of cinnamon, ginger and clove, I know that fall has truly arrived. These spices can certainly be used throughout the year, but there is something warming about pumpkin spices dancing through the air as a loaf of pumpkin bread bakes in the oven.
There is no shortage of pumpkins at this time of year, but I find that canned pumpkin is a more consistent ingredient in baking recipes. I always have my cupboard stocked with at least a few cans of organic pumpkin puree (not pumpkin pie filling) to bake with.
Here’s the shocker: did you know that canned pumpkin puree is not always pumpkin? Pumpkin is often substituted with other squash with a smoother texture and sweeter flesh like butternut or Hubbard. I’m a big fan of all winter squash so I’m happy to make this bread from a squash by any name.
- ½ cup butter, softened
- 1 cups organic unbleached all-purpose flour
- 1½ cups organic whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1½ cups brown sugar
- ½ cup vegetable oil
- 1 tablespoon vanilla extract
- 1¾ cups canned pumpkin puree
- 4 large eggs
- 1⅓ cups water
- ½ chopped walnuts
- 1 apple, peeled and chopped into ½" pieces
- Preheat the oven to 350°F. Oil loaf pans or muffin tins.
- Add the flour, baking soda, baking powder, and spices in a bowl.
- Beat the butter, sugar and oil until light and fluffy.
- Add the pumpkin puree, vanilla and eggs to a large bowl and mix until combined. Add in the flour mixture, ½ cup at a time, alternating with the water, and mix until just combined.
- Pour the batter into the prepared pan and bake until a skewer inserted into the center comes out clean, 30-40 minutes for muffins or 45 minutes to 1 hour for loaves.
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More Autumn-Inspired Gift Ideas:
Roasted Pumpkin Seed Favors Autumn Leaf Candle Centerpiece Hot Apple Cider 3 Ways Crockpot Apple Butter
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