This month my Bread Baker group is doing one of two things. Jumping the gun, if you aren’t ready for pumpkin recipes yet. Or fulfilling your what-the-heck-took-so-long needs for pumpkin bread, if you’ve been waiting.
If you are in the former group, hey, pin them for later. If you are in the latter, you are most welcome. Either way, you are going to love this creative group of recipes. Many thanks to our host this month, Kylee of Kylee Cooks. Kylee is a fellow expat in reverse. She was born and raised in New Zealand but lives in the US now. I can completely relate to her regrets that her boys don't get to spend as much time with their grandmother as she did with hers. There are pluses and minuses to this expat life and missing family is a big downside.
You know what helps ease the pain though? Sweet pumpkin bread with cinnamon. This recipe has been adapted from one on the King Arthur website. I have no idea why they complicated their lives by using beaters for quick bread but my way is much easier and completely delicious.
1 3/4 cups or 220g flour
1/2 cup or 100g granulated sugar
1/2 cup, firmly packed, or 100g dark brown sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup or 200g canned pumpkin (not pumpkin pie filling)
1/2 cup or 120ml vegetable oil
2 large eggs
1/3 cup or 80ml water
1 teaspoon vanilla extract
2 tablespoons pumpkin seeds
1 tablespoon sugar mixed with 1/4 teaspoon cinnamon
Preheat the oven to 350°F or 180°C and prepare your loaf pan by rubbing the inside with a little oil or by lining it with baking parchment.
Use a large bowl to mix together your flour, sugars, baking powder, salt, cinnamon and baking soda. My brown sugar tends to get lumpy. If you have the same problem, use the tines of a fork or even your hands to get rid of the lumps.
In another smaller mixing bowl, whisk together the canned pumpkin, oil, eggs, water and vanilla extract.
Pour your wet ingredients into your dry.
Pour the batter into your prepared loaf pan. Sprinkle on the pumpkin seeds, then top them with the cinnamon sugar.
Bake in your preheated oven for about 60-70 minutes or until a wooden skewer comes out clean. For the last 20 minutes or so, cover the top loosely with foil.
Allow to cool completely in the pan before slicing.
Check out all the lovely pumpkin or pumpkin spice breads we have for you today.
- Almost Vegan Chocolate and Pumpkin Loaf Cake by Sizzling Tastebuds
- Brown Butter & Pumpkin Seed Scones by Food Above Gold
- Cinnamon Pumpkin Quick Bread by Food Lust People Love
- Cinnamon Spice Pumpkin Bread with Walnuts and a Trio of Frosting by Hezzi-D's Books and Cooks
- Hearty Whole Wheat Bread with Toasted Pumpkin Seeds by Karen's Kitchen Stories
- Italian Pumpkin Bread by Mayuri's Jikoni
- Lal Bhoplyachya Gharge by Sneha's Recipe
- Nutella Swirl Pumpkin Bread by Plated Cravings
- Pumpkin Bread with Cream Cheese Swirl by A Baker's House
- Pumpkin Cardamom Buns by Sara's Tasty Buds
- Pumpkin Chocolate Babka by House of Nash Eats
- Pumpkin Cornbread by Cindy's Recipes and Writings
- Pumpkin Dinner Rolls by A Day in the Life on the Farm
- Pumpkin Muffins with Cream Cheese Filling by Cook's Hideout
- Pumpkin Pepita Muffin Tops by A Salad For All Seasons
- Pumpkin Pie Stuffed Cinnamon Rolls by Kylee Cooks
- Pumpkin Raisin Scones by Palatable Pastime
- Pumpkin Ricotta Pull Apart Buns by Food Smart Mom
- Pumpkin Sour Cherry Sourdough Bread by A Shaggy Dough Story
- Pumpkin Spice Ale Soft Pretzels by Baking Sense
- Pumpkin Spice Raisin Bread with Kinako by What Smells So Good?
- Pumpkin Spice Swirl Quickbread by Baking in Pyjamas
- Multigrain Pumpkin Bread by Herbivore Cucina
- Two Tone Pumpkin Bread by Passion Kneaded
- Whole Wheat Pumpkin Sandwich Loaf by Gayathri's Cook Spot
- Yeasted Pumpkin Bread by Veena's Vegnation