Fall Baking – Pumpkin Bread

I’ve made many pumpkin bread recipes over the years and this is by far my favorite.  There is a very strange addition of water at the end of mixing… but it works for some reason.  You could probably use orange juice or another juice, but I just use the water and it’s tasty.


Pumpkin Bread Recipe  
adapted from Bobby Flay’s recipe on Epicurious

4 tbsp unsalted butter, softened, plus more for the pan
1 3/4 c all-purpose flour
1/2 tsp fine salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1 1/2 c sugar
1/4 c vegetable oil
1 c canned pumpkin puree, not flavored pie filling
2 large eggs
2/3 c water

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.  Cut one piece of parchment to line both sides and the bottom of the pan.  The parchment will stick to the buttered pan.  If the parchment is too big it will bunch up and won’t sit flat… take the parchment out and cut it a little until it just fits the pan.  This helps to ensure that the baked bread will come out easily.

2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl.

3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 2-3 minutes.

4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, alternate the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan, peel off the parchment paper and let cool completely.

Note: I don’t recommend skipping the parchment paper step.  This bread is VERY moist and is a little difficult to remove from the pan if not lined.  The first time I made it, the loaf broke in many pieces when I took it out.  Such a sad, sad moment that would have been avoided with a little parchment paper!


One Comment

  • Me 5 YEARS AGO

    The best!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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