Perfect Pumpkin Bread

If you want the very perfect baked version of Autumn, then this moist, colourful (I want to wear that colour!) pumpkin bread is for you. And as much as I love Autumn and all things apple, (apple pie, apple cake, apple turnovers, apple crisp, you get the idea), there is something about pumpkin that is warming, comforting, and soothing.

So, I went on a pumpkin bread recipe hunt, and without fail, one of my favourite blogs, Smitten Kitchen, did not disappoint. Her recipes are amazing! And this pumpkin bread (although one could argue it is more of a cake with its sugary top), is perfection.

Beatrice and I baked it together (with very few steps, it is very easy to make)! Then the next day we brought it with us for a picnic with Esther and her children who were in town. After hours of climbing trees, collecting leaves, and running around, they needed fuel and what better than this bread?  After slicing it up, the bread quickly disappeared into the mouths of all 8.5 of us — we think the baby enjoyed it too!… (yum) and we were soon devouring every last crumb. That is the seal of approval for baking success!

I made a few slight changes to the original recipe. Happy baking!

Bread Ingredients:

    • *1 15-ounce tin of organic pumpkin puree — you can roast and puree a pumpkin but tinned is the quicker option! (and it is not cheating 🙂 )
    • 1/2 cup (115 grams) melted unsalted butter
    • 3 large eggs — room temperature
    • 1 2/3 (330 grams) cups granulated unbleached sugar
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon fine sea salt
    • Heaped 1/4 teaspoon fresh grated nutmeg
    • Heaped 1/4 teaspoon ground ginger
    • 3/4 teaspoon ground cinnamon
    • Two pinches of ground cloves
    • 2 1/4 cups (295 grams) all-purpose flour

To Finish:

  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon ground cinnamon

Heat oven to 350 degrees F (176 degrees C). Butter a 6-cup loaf pan (or two smaller ones).

In a large bowl, whisk together pumpkin, butter, eggs and sugar until smooth. Sieve together  baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until combined. Scrape into prepared pan and smooth the top. In a small cup, stir the topping ingredients together then sprinkle over top of batter before placing it in the oven.

Bake bread for 65 to 75 minutes turning the cake once half way thru the baking time for even colouring. Use a toothpick poked into all parts come out batter-free (both the top and center will want to hide pockets of uncooked batter).

Cool the bread completely in its pan, allowing the loose cinnamon sugar on top to adhere better. It creates a bark like layer of crunchy goodness.

Wrap in parchment paper, so the top stays crisp, or place in a tin. Enjoy with some butter (why not?) and a few slices of a tart and juicy apple. And I am sure you will have happy campers… we did!

Other Babyccino Autumnal Recipes to try:

Apple Pie

Corguette Muffins

Delicious Apple Muffins 





Comments (5)

Esther in Amsterdam
October 30, 2017

I tell you, this is the MOST delicious pumpkin bread/cake ever!! Thank you for the treat!! xxx

Vanessa in Scotland
October 30, 2017

It looks delicious! And how fun to share with Esther and the kids. I’m going to make a loaf at the weekend with the girls. Thanks for sharing the recipe. x

Toddlers Toys Victoria
October 31, 2017

Yummy and very tasty pumpkin bread.

October 31, 2017

Looks delicious! How much fresh pumpkin would you use? Thanks!

November 2, 2017

Made this -it was AMAZING, everybody is asking for the recipe! Thanks for sharing

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