Classic Pumpkin Bread: FREE Virtual Cooking Class

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Classic Pumpkin Bread

Yield: 2, 1lb loaves

2 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon freshly ground nutmeg

6 ounces (1-1/2 sticks) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

1 15-oz can 100% pure pumpkin

Preheat the oven to 325-degrees F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with Homemade Pan Release (see recipe).

In a medium bowl combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside. In a large bowl of an electric mixer (or bowl plus hand mixer), beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin until well combined. Add the flour mixture and mix on low speed until just combined. Dived the batter evenly into the prepared pans and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes. Turn loves out onto a wire rack to cool completely.

Mix-In Ideas: 1 cup total of chocolate chips, pecans, walnuts, pumpkin seeds, 1 tsp orange zest.

Topping Ideas: raw oats, nuts, pumpkin seeds, demerara sugar, turbinado sugar (Sugar In The Raw) or Cinnamon Struesel (see bonus recipe).

Chef Tip: This bread can be frozen for up to 3 months. After it is completely cooled, wrap bread tightly in plastic wrap and place in a freezer zip-loc bag. Thaw overnight in the refrigerator before serving.

Homemade Pan Release

Yield: about 3 cups

7 oz vegetable shortening or margarine

7.5 oz vegetable or canola oil

5 oz all-purpose flour

Place all ingredients in a mixer and combine until white and homogeneous. Store in a covered container at room temperature (can also be refrigerated). Apply a thin coat to your cake or loaf pans before baking for a perfect release every time. May need to be mixed after sitting for some time. Repeat process and it is as good as new.

Bonus Recipe: Cinnamon Streusel

4 oz all pupose flour

4 oz unsalted butter, cold

1/4 to 1/2 tsp cinnamon

1/2 tsp salt

1/4 cup light brown sugar

Combine all the dry ingredients into a medium mixing bowl. Cut in the butter until the mixture is coarse and crumbly. Sprinkle on top of pies, muffins, or quick breads before baking. Streusel topping will keep for several weeks under refrigeration and may be frozen for longer storage. There is no need to thaw before using.

Shopping List

  • 2 cups unbleached all-purpose flour

  • 1/2 teaspoon kosher salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon ground cloves

  • 1 teaspoon ground cinnamon

  • 1 teaspoon freshly ground nutmeg

  • 6 ounces unsalted butter

  • 2 cups granulated sugar

  • 2 large eggs

  • 1 15-oz can 100% pure pumpkin

  • favorite pan release or make mine (7 oz vegetable shortening or margarine, 7.5 oz vegetable or canola oil, 5 oz all-purpose flour)

  • Mix-in, toppings ideas (see recipe)

Do Before Class

  • Have tools and equipment within reach

  • Preheat oven to 325-degrees

  • Make Homemade Pan Release, if using

  • Bring butter to room temperature (about 2 hours before using)

  • Review recipes and have questions ready!

Equipment List

  • Stand mixer with paddle attachment or hand mixer with bowl

  • Assorted mixing bowls

  • Assorted mixing spoons

  • Whisk

  • Measuring spoons and cups

  • 2, 8x4-inch (1 lb) loaf pans or a combination to equal 2 lbs (see demo)

  • Pastry brush, optional

  • Cake tester or toothpick

  • Cooking rack

Stacy Horn