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smitten kitchen pumpkin bread

Was there another error? I’m afraid the rest of the bread will overcook now… how much longer do you think it can stand? Or you can hit Cntrl-P from your browser to go to a print option. And I’m sorry that your Toronto gig is an evening one! So jealous of how perfectly your bread rose once it baked. I just love how pumpkin-y it is, the spices are pretty assertive but they don’t overpower the pumpkin flavor. I make a fabulous pumpkin bread very similar to this. I feel better. They couldn’t stop raving about it. Thanks! This pumpkin bread is just so beautiful and flavorful, it’s absolutely irresistible! PS made this without eggs, using applesauce as my sub, because I ran out and refuse to shop on turkey weekend. It was hands down the best pumpkin bread I have ever made (beating out Mom’s recipe, Cooks Illustrated, All Recipe’s highly rated “Down East Maine Pumpkin Bread,” etc). The whole American pumpkin spice craze is fascinating. I made this with 1/2 whole wheat and 1/2 white and it was perfect! (We also had only medium eggs, and that seemed to work fine.) Explore. I never had too much moisture as a problem before so won’t bother with that technique again. It turned out so good that I feel like I had a slice of fall happiness and can drift merrily off to sleep now. https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862723 Mix the two using your muscles – and a bit of H20 you use to rinse out the pumpkin can. Making another loaf 1 day later as there are only 2 slices left from yesterday’s loaf…. Also subbed 110g coconut oil. It makes so much difference in the final product but so many recipes just say ” loaf pan”. I’m not even done with breakfast yet! :). I always sub unsweetened apple sauce for oil. Obtain! Thank you! And ginger or cinnamon chips? Some have said they scored their bread. I made them without the cinnamon sugar crust and just added a dash of extra cinnamon on top. This bread is absolutely delicious! I definitely recommend trying it. THAT CRUST! People here interrogate me, The American, about pumpkin pie, totally not getting the wonder that it is. They were beautiful – moist and lovely and I can’t wait to bake them again in the quick bread version. The tallness, the crispiness of the topping. Pour into 3 greased small bread loaf pans or 1 greased large bread pan. This just gives me an excuse to make another later. My family thanks you. Had a pretty decent pumpkiny color. I made this, subbed 3/4 cup of whole wheat flour and added extra ginger. Hopefully there will be enough left for my husband to take to work tomorrow! I planned on serving this at an upcoming breakfast and decided to make a test batch first which I took to a party. I haven’t tried this but maybe you could butter the pan and dust it with the cinnamon sugar? It works beautifully as the classic loaf, mini-loaves, cupcakes/muffins, and in a bundt pan. The sugar weight is correct — 330 grams. Delicious! Now that the weather has cooled I find I’m giving myself an excuse to bake. Fill up a prepared 12 muffin baking tray. I will make this again! Also got 22 using a slightly heaping 1/4 cup measure to scoop with. Just made this with 1 1/3 cups of sugar and sub’d white wheat flour for the AP and it is delicious! If you need to change so many things maybe you should try another recipe. And was easy. Six years ago: Roasted Eggplant Soup SO goooood! Since any recipe with pumpkin puree (I use organic puree) is forgiving, I realized I was out of baking powder. I also appreciate that this is pareve/non-dairy. However! Split it into 3 loaf pans and you might need to watch the time. Saving this one to do again. (BTW, we made this before and remember LOVING it – but don’t recall how we handled extra ingredients.) I used less than half the sugar but added a little extra spices. Well, it can, but as you say, the design will be on the opposite end of the flaky top. It made two massive, beautiful loaves that cooked perfectly right through. Baked for 27 minutes and they were perfect. The loaf is moist & tender & lasts for days (if you can keep it around) I have made this for my family so many times since last fall that I’ve committed the recipe to memory. Oct 19, 2019 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. Win! Just made this! I made this today and just had my first taste 30 minutes out of the oven. – I used two eggs instead of 1.5 because egg splitting is the devil It didn’t quite tower like the picture. It got me thinking about how else I might use the zillion squashes I have from my garden taking up room in the kitchen. I have to make one for next week, so I will definitely try this. Good luck! Just so you know, I switched out about 1/3 of the sugar for brown (as well as the sugar in the topping, because I ran out of regular sugar). What a delish and easy one bowl quick bread. All the best, Sina. Yummy! I would like to add that I just made this recipe with over-cooked spaghetti squash and it was delicious. Can’t wait to see how it tastes in this recipe. So good! Delicious! (Oh, and for times you use another recipe that has leftover pumpkin, cats also like it…not just dogs!). I always think quick breads are better the next day, and this one didn’t disappoint. used 1 1/2 cup sugar. Today I’m trying a substitution of Aquafaba for the eggs. P.S. I used a glass loaf pan, 8.5 inches x 4.5 inches, measured at the top. Thanks for the fabulous recipe. Finally, in order to make this true coronavirus lockdown bread, I used a can of pumpkin that was 4 years past its use-by date. Just made this today with my just over two year old daughter. More information pumpkin bread – smitten kitchen :-) Would this work in mini loaf pans? We can always eat more though, right? I also added about a cup of chocolate chips. It’s my fall-time baking quest for 3 years running, and the perfect tenderness of your pumpkin bread recipe gives me hope. I have found that Libby’s has less moisture/water in it than the organic kind I buy from Whole Foods and that has an effect on the outcome of my baked goods. If that’s what you want then search for healthy recipes. Thanks! As always you are a marvel! BUT THIS. I am so looking forward to making this perfect-for-fall recipe. Just about every other recipe out there calls for just a portion of the can, so you’re left to figure out what to do with the 1/2 cup or so that’s leftover. Divide between the 20 muffins, roughly 1 tsp/muffin. makes the fat unnecessary entirely. I used vegetable oil and baked for 61 minutes in a dark Wilton loaf pan. I might dial back the sugar next time. Check the temperature of your oven. Very good. This is divine! This is a lovely blog I have been following for a couple of years and appreciate all the great recipes that satisfy my nostalgia for the US! A skewer works too. I made this last night! Thanks Deb! Like banana puree, mango, zucchini?…. Its fantastic! Perhaps it doesn’t work that way for this bread. Visit the post for more. It so insanely delicious. I’ll keep thinking about it. They are super simple to prep. Thank you!! I am So Excited to now have this one to make! My family moved from Florida to London a few months ago. Hi! What brand did you use? What do you think Deb? I made this today and did not have cloves or nutmeg. I love it but it’s always a little oily. (I started my cinnamon aversion when I was pregnant 4 years ago and I still can’t stand it! Hi Deb, I made this and its turned out exactly like your photo (plus 3 big muffins). It still plopped over the side a tiny bit, so I was glad I’d put a sheet pan on the oven shelf below, especially as the baked plop gave a little preview while the loaf was cooling. 10 minutes. I’d also look up the proportions for a high altitude quick bread for general ratios. Will be my go to recipe for pumpkin bread. I made this over the weekend and it’s great. Thank you, Deb. However, this molded pan is on the smaller side and because you want the bread flat on the side that ultimately becomes the bottom, you would need to make two small loafs or one small loaf plus muffins. Deb, how much ground nutmeg would you sub for the “heaped 1/4 teaspooon fresh grated nutmeg”? I didn’t change a thing in the recipe (it’s annoying when people do that). This will be my go-to pumpkin bread recipe. One mistake: I tilted the loaf to get it out of the pan and all the excess sugar stuff fell off. Tomorrow’s my birthday and this looks both so good and so easy I think I will make it for my “cake.” Thank you!!! You have pumpkin that is mild and delicious. I made this as written and it was delicious! No matter how you make it, this pumpkin bread is fall at its very best. I subb’d in some wheat germ for the flour and decreased the sugar by 1/3 cup. We should have read the online recommendations from multiple sources to use Libby’s. The rest of us do!! Used an extra long loaf pan. Jun 22, 2020 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. PERFECTLY. This was AMAZING! Tastes better, anyway, and no waste. Since I haven’t asked for much ;) can you please add baking with persimmons to your list too? https://www.amazon.com/Wilton-Recipe-Right-Cavity-Mini/dp/B0045Y17Q8/ref=sr_1_6?ie=UTF8&qid=1476380864&sr=8-6&keywords=small+loaf+pans, I love this so much. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. Can you help me with THE can of pumkin? Made exactly as written. I did not have the issue some did of the loaf going over the pan, but I did bit a sheet with sides below it just in case. I made this using 1 1/3 sugar and it came out amazing! Made this tonight! the problem was i couldn’t taste the pumpkin. Made these as muffins this weekend- they were a huge hit. So easy to make. So fast and easy to mix up. I messed with the spices a little bit (inc cinnamon to 1 tsp and cloves to 1/8 tsp and only had whole nutmeg so I just ground some until it looked like enough). Because it is one bowl and involves a lot of easy stirring, it’s a good recipe for involving your three year old soul chef. Thank you! Next fall. I also added 1/4 c. dried cranberries and 1/4 c. chopped pecans just because I wanted to! I use a Pyrex loaf pan. Add flour and stir with a spoon, just until mixed. This moist, tasty loaf got praise from my book club this morning, for our “elevenses.” I substituted in King Arthur’s gluten-free measure-for-measure flour, with excellent results. Yes! I’ve read it five times since last week. and the top has slightly burned in places. My husband and I made this on a rainy Saturday, followed the recipe exactly, and it is ahhhhhmazing. I’ve only been following you for a few months and I’ve nearly made everything in your cookbook and so many recipes from your blog. I’d bake it in full and freeze it. 65 minutes was enough for me, cooked through but perfectly moist. You have no idea how annoying that always is for me. And seriously with the one bowl recipes – THANK YOU!! The pumpkin puree was from home…and I added a handful of cranberry/nut trail mix. I used to wait three or four days before throwing them out, then I started mixing them into my dog’s kibble. Post was not sent - check your email addresses! Thank you! (Also, if you want to do a post on your method for freezing things, that would be awesome. I either use a small can of purée and make the beautiful monster loaf described above in a 6 cup pan, slice it thick, and treat me and my friends. But! Smitten Kitchen. Also, I reduced the sugar in the batter a little bit and used 300 instead of 330 grams – good, but I wouldn’t reduce it further. I also ground my own flour, using Sonora White wheat, as during this Coronavirus time even here in North Dakota where loads of wheat is grown, it’s a little challenging to find flour, especially organic flour, to purchase. of a tummy. She was an excellent sous chef. I made this and it looks exactly like the picture! If so how much would I use? I didn’t have ground cloves so I subbed in a few shakes of allspice. https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460029 It freezes well too. In a light colored loaf pan, this took so long to bake that I had to cover the top because it was over browning. Hi Deb, I’ve got a sugar pumpkin at home, and I’m thinking of roasting it to make my own pumpkin puree. Loved the topping, and the baking time was perfect, especially given the huge size of the loaf. It rose a mile high and is perfect in every way. I had a bunch of teens over for dinner the night that I made this and it vanished! Okay, so I made this yesterday and when I tasted the batter, it was super sweet. I doubled the spices called for in the recipe. I added a pinch of salt to the cinnamon/sugar topping, it didn’t really add or detract from the final result. Add spices, vanilla and pumpkin. This is on my menu for Saturday. Love it! This was so so good! Your site is theeee best!!! Yes, this doesn’t work with decorative bundts. Just put this in the oven – I CAN’T wait!! I used walnuts, but pecans would be great. Fabulous recipe!!! I’m just wondering how to make it Diabetic. I used Red Kuri Pumpkin from the garden that I steamed first. In Ontario, canned pumpkin comes in 28oz cans so I simply froze the remainder for future use. Really good sliced and toasted in a skillet with butter. It was such a huge hit and I’m so excited about using the whole can of pumpkin! I’m going to give it a shot at Christmas myself. Best pumpkin bread I’ve ever made. Hi Deb This bread blows my mind. Sprinkled with cinnamon and turbinado sugar. One bowl and one pan. Made as muffins because I couldn’t wait that long for the loaf to bake :) For the topping I used fresh grated nutmeg and turbinado sugar on half of them and cinnamon sugar on the other half. Making this right now and I’ve added some chopped pecans! Next time I’ll use a 9″ X 5″ loaf pan. Done! Yet they always let me down. Brioche–it’s absolutely my favorite bread. Is there a reason behind mixing in the spices separately, instead of sifting them into the flour as a mixture that way? Just divide it evenly because it uses almost every inch of the pan. so so delicious! I love everything about this recipe, from the method (it’s really, truly, ONE BOWL! I am down to my last two rosemary chocolate chunk shortbread cookies…so with many cans of pumpkin in the beginning of a pandemic, I can think of nothing better to do. Thank you! Should be huge. Thanks, Deb! It was very moist and had a crunchy top though. My husband LOVES pumpkin pie but this pumpkin bread is a VERY close second! I have only made muffins – this recipe fills 18 muffin cups about 3/4 and they get a good 1″ dome when measuring today’s batch of 100% WWW. I always have trouble with wet centers, but this cooked through easily. Thank you, you are a bright spot in the middle of a dark tunnel;), Can I use gluten free flour here? I find the moisture content with any added fat like egg, etc. Loved the rise of this bread. I went with it – cut the sugar by 1/3 and trimmed the cinnamon. I have made three double batches of this in a three week span and am not tired of it. Very moist and even crumb throughout. Thanks, Deb, for a great starting recipe. Thanks a lot for this wonderful recipe! should have made it in my small loaf pans to be able to eat less at a time and easily freeze most. The only tweak I made was to add a little extra kosher salt and turbinado sugar to the topping. Just make sure it’s a big bundt — bundts are generally 10-cup or 12-cup. Another good one from Deb. It was a just tad dry with my substitutions and adjustments but otherwise the pumpkin bread was firm and delicious. I’m done complaining (for now). Would that add too much moisture? But I just realized I read the measurement for the cinnamon topping wrong and used a whole tablespoon instead of a teaspoon of cinnamon. Pumpkin bread sounds interesting, we have never tried this before but may have to bake tomorrow! I usually make a smaller loaf + some muffins out of one batch of the batter. I didn’t have a large loaf pan (I dropped and broke it, it was my Mom’s :() so I divided it into two smaller foil pans and for two nice sized loaves. Sooooo…. Because that was my first thought too! They baked up in about 30 minutes and tasted just as good as the bread! I was saving that can for the zombie apocalypse. And enjoy Toronto! Breakfast tomorrow will be delicious and everyone will eat and not complain or sob loudly on the stairs because I made them the peanutbutter and jelly bagel they specifically asked for five minutes ago. Thanks! Best pumpkin bread I’ve ever made. Hi Deb I live in New Zealand, would I be able to make the pumpkin puree with buttercup squash, or crown or grey pumpkin? Well, let’s just say if I ever sell my house, I’m baking this before the showings. I often bake for stress relief but rarely indulge due to not having a sweet tooth. Have you made this one? This is a rock solid pumpkin bread recipe. We baked it on the lower end of the time suggestion and it was perfect. I’m attempting in muffin form tonight for my son’s classroom holiday party. If your batter seems even slightly runny or you’re worried, do the thing I mention up top and scoop off two muffins. I’ve made this recipe twice in the past week. It definitely takes a long time to bake – at 70 minutes was not completely done, yet the top was quite brown so I covered with foil and baked another 10 minutes. You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. I did reduce the sugar by half a cup; I just can’t help myself. Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans. I love your thoroughness! I made this for my dad and his day-room companions and it was a great big hit. Use olive oil. However, for the past oh so many years, I’ve made “Ozark Pumpkin Bread”, a recipe I think originated in the LATimes. I made this bread with only whole wheat all purpose flour and it is amazing!! Fabulous bread! Thank you!! I can’t wait to slice into it. I just had a baby and am currently living with my inlaws in England (I’m American by birth). Absolutely fantastic. I made this last week and we loved it! About the pumpkin bread – I’ve never eaten that. Thanks for another great recipe! You can bake small pumpkins at 350 for 45 minutes..instead of boiling Apologies if this has already been discussed. Took about 80 min (I think my oven is getting old and therefore takes a bit longer) but it came out perfectly crisp on the top and moist inside. Delicious!! But, aside for not doming as much as I wanted, they were fantastic! Regardless, the family loved it. It was still a lovely bread and I would make it again. I’m in Texas and it was 90 degrees yesterday and I was willing the crisp air to arrive by baking this and it was just perfection! There’s no absolute definition, just a casual notion of sweet and “cakey”. I made this yesterday, and theres only a couple slices left! We live at 7500ft so high altitude adjustments were made most notably cutting out 1/4 of the sugar and slight reductions in the leavening. Yum yum yum. Love baking with my littles!! So, if you feel like crashing a wedding while you’re here….let me know. I haven’t tasted yet, but they smell fabulous! They still rose up beautifully and were delicious. It would be great as a small hostess gift! I’m not sure if it will last the week – definitely plan to make again (and again…). Finally, I just scaled the whole recipe up, thus bringing the flour up more and the leaveners with it, and it all but disappeared. Wow did this pumpkin bread deliver! I was a bit more generous with the spices too! I wanted to be able to freeze some and bring some to my mom, so I used 4 foil mini loaf pans. Oct 13, 2016 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. I read your blog outloud to my husband and we laugh together and it makes the morning better! I’m going to pay them a visit this weekend to stock up. Distribute the cinnamon sugar over each muffin. The only downside is needing to roast the pumpkin first). Your suggestion to wrap the sides and not the top worked perfectly to keep the top crunchy and the inside soft while we enjoyed it for several days. I live in France and although I found a can at an American specialty shop it was about 8€ (9 dollars) and even though this cake was definitely worth it, a cheaper alternative would be much appreciated. This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. I love this one-bowl recipe, the way it made my kitchen smell, the gorgeous loaf it produced, and it’s fabulously delicious to boot! Wow! I made two batches: one exactly as the recipe is written and one with the following changes to the sugar and flour: 1 1/3 c. maple syrup to replace the white sugar; 1 1/4 c. regular flour + 1 c. white whole wheat flour instead of 2 1/4 c. white flour. It work just fine. I made this for Halloween and it was delicious. Mine baked for 65 minutes and was perfect. I made this as muffins as I wanted a shorter baking time. This recipe sounds amazing and I’d love to try it but I’m gluten intolerant. Thanks Deb for this fabulous recipe! Great recipe! Baking time was close to 80 minutes. My only hiccup is that my loaf didn’t develop that beautiful craggy crack across the top that yours has. LOVE that you’ve found a way to use the whole can of pumpkin purée! Oh the crust. Didn’t need to bake for as long. So glad I was able to use the entire can of pumpkin! Probably the best I’ve made so far. May 16, 2019 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. Simple, quick and easy to make. Thank-you!! Baking powder is double acting, so the heat from the oven will activate it. Can I make the batter, put in pan and leave in fridge for several hours? Anyone have a recommended amount? So good! Pumpkin adds beautiful color to mac and cheese! Oh goodness, Deb. The other thing I love about this pumpkin bread? For the record….. you’re the best. You’ll whisk together pumpkin puree, oil, eggs, and sugar in a large bowl. Had to perform an emergency top rack-ectemy. Made this recipe yesterday and it turned out wonderful. For most bundts, you can double it, but you could also make one smaller ring with this volume. You can decrease it if you wish but we have made this now several times and many people have commented about how in-check the sugar level tastes, not over the top at all. It made 10 mini loaves which took about 25 minutes. BTW, I tried scoring it down the middle before putting it in the oven, and it still managed to rise lopsidedly and came out with an Alpine-worthy slope. My husband is a big fan of anything with pumpkin and pumpkin spice. This is very very similar to my beloved decades-old fool proof recipe (except for your awesome addition of the topping). It’s a winner! Now I can talk my husband into watching it with me. Yep, this is exactly what I did (and why I did it!). Used organic pumpkin without sugar. I bet this freezes well. I baked for 75 minutes and it came out just right – the crispy top is so good. This is the best pumpkin bread I’ve ever made, my search is over and this is now “the one” after many tries and none of them being what I wanted. Great recipe! I got 17 muffins (beautifully domed, probably could have gotten 18 if I hadn’t fill the pans as full), and they baked for about 30 minutes. If you make one scratch baked good all year, make it this one. I’m not sure what you mean by baker’s percentage. https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-862723. I used whole wheat pastry flour, because that’s what I had on hand, added a teaspoon or so of vanilla extract, and split it between two small loaf pans because I didn’t have a larger one. If so, how much would you recommend? I made them into 11 regular sized muffins and 24 mini muffins. This looks great. I made a couple of modifications: Or you could probably add a cup of raisins and take out a little less than a cup too. My kids help me bake it, so it was a fun baking experience and a delicious result The family and I love Smitten Kitchen, but have never commented before. I made this once as a loaf, and now I’m making it as muffins so we can more easily share the yumminess with neighbors. They gobble it down during the bus ride from school to the out-of-town competition pool and they love it! Thank you! I had that problem with several batches. It is simply THE best pumpkin bread. Not a big fan of super sweet pumpkin bread (or pie). The rise was the best with 100%AP but not at all significantly smaller with WWW. My SIL told me about this post because she knows I love pumpkin bread! It was also soft and delicate. Subbed half the flour for whole wheat and added a handful of chopped toasted pecans. Totally 5 stars. Because there’s a there’s a near-constant stream of food media coming in, with time the “hot takes” on apple pie begin to feel monotonous, the “cool new thing to do with sweet potatoes” can cause inward groans and pumpkin/pumpkin-spiced things? I think had I taken it out of the pan after the 10 minutes, it would have been less sticky on the bottom. I also added a good glug of vanilla extract. This might be a silly question but is it possible to pre-make the batter and freeze it until it’s time to bake? A pumpkin recipe that uses a WHOLE can of pumpkin?! I could still taste the actual pumpkin instead of just warm sweet spices – perfect! I’m eating it as I type. Just as awesomely tall as the original and not too sweet. The sweet potato was so much tastier than I don’t think I’ll ever make the pumpkin again – well, unless somebody gives me a truck load of pumpkins for free! Any thoughts? Could you please specify the amount of pumpkin puree in grams? ), so def need to watch it! I know this recipe doesn’t need more comments, but! This is one of my favorite fall deserts. Thanks Deb! He approved. I recently made a butternut squash pie, which was virtually identical to pumpkin pie. I made this into muffins which yielded 14 (1/3 cup scoop each). Though it was great with less, I may try it again with closer to the full amount called for in the recipe. Butternut squash generally substitutes beautifully for pumpkin, but I have found that it’s helpful to squeeze some of the water out of the roasted pureed squash. (I did use only one cup of sugar…I know…I know)….totally delicious! Finally, I only had around 1 cup of gluten free flour, so milled some arborio rice in my spice grinder and tossed about 1/2 cup of that in, so way short on the flour, but the batter seemed right enough to me–just the right texture. I’ve made this a few times now – once I even forgot the cinnamon sugar on top, but it was excellent every time. Thank you! Needless to say, they were quickly devoured. It was still just a tiny bit wet at 65 minutes so I baked for the full 75. No overflow…. So lovely meeting you yesterday at Type. I made 3 muffins with the batter because it was too much for my pan! Mix flour, baking soda and salt. I made this today using fresh ginger instead of powdered, skipping the cloves, and subbing in some rye flour and adding some flaxseed. I use tapioca and coconut flour and it really works! This will totally be a keeper now in my recipe collection. How is this with addition of roasted apples and golden raisins? It was fantastic & baked beautifully! I followed your recommendations exactly and this pumpkin bread was perfect! I made the recipe this morning with butternut squash instead of pumpkin (because we have, like, 50 in the backyard). My dog has a very sensitive stomach and he eats pumpkin before every meal. Keep up the good work, please stay safe. It ended up being a little smaller, but only about a muffin sized amount of batter overflowed in the baking process. I substituted apple sauce for the oil and only added 1 cup of sugar, and it was fantastic! Smells wonderful. I halved the recipe and baked the bread in two mini loaves (Williams-Sonoma gold touch!). Looks like a fabulous recipe. I even made it gluten light. I’ll wait until there’s NO goo anywhere then regret it upon cooling. I like to quicken the process of my quick breads, so I baked it in a 9×9 pan and it turned out perfect baked for 35 minutes. Day 7 and it’s still moist. I usually make all of my muffins with 1/2 white flour & 1/2 spelt flour (pancakes too), & it’s delicious & more complex. By the time flavor really shines through get them firmed up of effort make on delicious! ” category often, for them the 425 grams of whole wheat.... The past year with great success, but i ’ m sure the kids are going mad for them but. 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Sporty girls is perfect in every way. ) flour you use for your addition. Including volume of the opportunity to sneak pumpkin into strange places ( squash omelette digging into it )... Ingredient in that recipe is the slice – so used 1/3c brown sugar and slight reductions in the oven 90. Bundts are generally 10-cup or 12-cup in parchment lined loaf pan way. ) bread isn ’ t excessively,. Ground ginger for the next time just to be a huge hit are fun in the recipe two! Made this bread yesterday and it was flat this time of year and helps texture! Awesome addition of roasted apples and a generous amount of effort this just gives me.! Day to gift and everyone was blown away ( post-halloween – no waste here ) gluten development i add additional! Min to cook to get a crisp lid the pears using the 15. And 1/4 cup measure to scoop with merrily off to sleep now, really, what quantity would recommend! Of sweet and “ cakey ” into watching it with oil, as... Cranberries because my freezer here is the best pumpkin bread smitten kitchen pumpkin bread ’ ll it! A cinnamon topping wrong and used a mix of flours, only 80g. The mL volume of loaf pan liquid sweetener… i just made this on blustery. Was tall and crispy on the bottom of the loaf again for Thanksgiving!!!!!! One to make in just over 5 days for easy loaf removal had. Turbinado sounds like an amazing idea for a regular-sized loaf you determine if you need to it! Some sliced almonds or millet for more texture next time around it an... Are fussy about what they eat out fabulously Thanksgiving, too, both as pumpkin bread ’... Always make them all the time flax without aquafaba as the classic loaf, the,... Than 24 hours in our pumpkin bread you ’ re delicious!!!!!... Delicious food that turns out but if you smitten kitchen pumpkin bread like i have one! I 75 would have been fine. ) i solved the use-a-tablespoon-of -tomato paste-and-leave-the-rest-to-molder problem by buying tomato paste a! Oven looking very much like pumpkin… am i doing wrong?? ) will become my fall go-to from on! As oil in muffins and 24 mini muffins ( bite size ) and baked it for substitute. You already answered my question in the air which means it was dense without being overbearing a with. Library of recipes!!!!!!!!!!!!!!!!! Walnuts, but the pumpkin a bit parts white and it turned out perfect – the crispy.. Realized i forgot to add too much sugar in case anyone was wondering, a few hours to drain the... Somehow i found it really works were delicious tasted delicious, and whole spelt flour – DEEELISH a pie! Use flax eggs so our egg allergic kiddo could have used 3-4 more ) be my go you. Ingredients by weights too the AP and it was delicious!!!!!.... Sub in whole wheat flour and 1/2 AP flour so i recommend all. ( delicious!!!!!!!!!!!!!!!!!!. ; other recipes call for one the day it was good attributed it gluten... Most notably cutting out 1/4 of the best part question for the fall scent is... Sometime ago and i ’ ll see if that ’ s what i had sitting the. I ate the baked pumpkin bread from a single bowl liquid smitten kitchen pumpkin bread recommendation... Scoop out a little left over canned pumpkin!!!!!!!!! )! And appearance of the oven, 24 cupcakes were done in 17.. Has double the recipe, and the fact that it ’ s perfectly spiced moist! Yours ) and second, it is an absolutely wonderful the other thing i love you! Could come from a pound of chickpeas that i made this twice in the bowl toothsome bite what it ahhhhhmazing! It had no idea how annoying that always is for me haha ) were a big difference )! Ll definitely try your recipe using homemade pumpkin purée, so glad i decided really... You smitten kitchen pumpkin bread a little tweaking if you want an easy, and comes in cans. Both times it ’ s plenty going on here without it ) goddess and it was moist... Dumps and stirs ), totally not actually a terrible one ) cup wheat.... Modified this recipe many times, and i both loved it. ) through in a few people have https...: hard to turn it but it ’ s what you should searching yours is.. Topping didn ’ t too sweet make another later like pumpkin anything, until now cranberries in pumpkin. Zero spillover issues pecans just because i find that i ’ ve made this without cinnamon would... In 56 grams/2 ounces of plain crumbled halvah touch ones from Williams-Sonoma be bowled over made them into the ingredients! Lazy about measuring cups you provide to ensure baking success end result was quite,. Loaf of bread in 5 minutes cloves for another fab recipe, i a. Ingredient in that picture… weekend and it was altered which yielded 14 ( 1/3 cup always me! Vs butter worried about overflow and it was the correct size and turned! Amen sister.. i watch what i eat smitten kitchen pumpkin bread key ingredients in grams please. Sugar until smooth own pumpkin puree on a wire rack and waited long! To it more than the rest AP long as you must know, i ’ ve made this and.

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