Tuesday, October 16, 2012

Tuestorial: Pumpkin Bread

Warning: Once you make this recipe and share with your friends and family, they will demand you continue to make it (Fall or not)! This recipe couldn’t be easier. Substituting butter for olive oil makes this bread very moist and brings out the flavor of the spices. Enjoy!
(recipe adapted from Simply Recipes)

Baking time is on!


  • 1 cup whole wheat flour, ½ cup white flour
  • ½ teaspoon of salt
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 15 oz can of pumpkin puree
  • ½ cup olive oil
  • 2 eggs
  • ¼ cup water
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ cup flax seed (optional)
  • handful of chopped walnuts (optional)

Bonus recipe, Cream Cheese Frosting (recipe as “Step 4”):

  • ½ cup of butter (1 stick), room temperature
  • 8 oz of cream cheese, room temperature
  • 2 - 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract

Dry + wet =  perfect pumpkin bread!
Step 1:

Preheat oven to 350°F and spray or butter 9x5x3 inch loaf pan. Sift together the flour, salt, sugar, and baking soda in a large bowl.

Step 2:

Mix the pumpkin, oil, eggs, water, and spices together in a mixer, then combine with the dry ingredients. Add dry ingredients in three parts to ensure it mixes well. 

Ready for the oven!
Step 3:

Pour batter into loaf pan. Add walnuts to top of batter (optional). Bake 50-60 minutes until a knife poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Step 4 (bonus!):

To make cream cheese frosting, mix the butter and cream cheese together. Add the vanilla extract and mix. Add the powdered sugar until it tastes perfect! Spread on top of cooled pumpkin bread and serve.

If you're an Etsy seller in the San Francisco Bay Area, contact Katy or Steph about joining SFEtsy!

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