The recipe made about 18 muffins for me. I didn’t have ground cloves so I subbed in a few shakes of allspice. Totally delicious! The raw batter tastes delicious, for what it’s worth, I used 45 g whole wheat flour and 200 g all purpose flour, 1 1/2 cup sugar, and forgot to put the topping on. Thank you!! I had aquafaba from a pound of chickpeas that I’d cooked in my instant pot. Portioned the batter out into a muffin tin, but then ran out of time and couldn’t bake it right away. Made into muffins today (it made 16) and kids loved them! I made this this morning and the wife loved it. I didn’t have a whole 15 oz can of pumpkin so I adjusted all the other ingredients accordingly by ratio, and used less sugar for personal preference and skipped the sugar topping. (And I am not sure if the sprouted spelt makes a difference.). Thanks Lucy. Even those who are not fans of pumpkin loved it! I made the muffins (6 times so far, in different pans) and cake (never lasts more than a day) and would love to try something new :). I cannot be sure without testing it, but probably start check in at 30 minutes to be safe. Also, I grow butternut squash and find that it’s a great substitute for pumpkin. I saw this the day it was posted and made it that night. I made it with King Arthur Gluten Free Flour and it came out beautifully. All that said, my 4 silicon mini loaves (2.5″x5.25″/65mmx135mm) baked beautifully at about 45-50 minutes. Probably the best I’ve made so far. I’ve made many a pumpkin breads…and this is HANDS DOWN the best recipe. My only changes were to sub half the oil with applesauce and increase the spices a bit. This is THE recipe. No matter how you make it, this pumpkin bread is fall at its very best. I love everything about this recipe, from the method (it’s really, truly, ONE BOWL! No overflow…. I often use flax and as long as I grind it to a fine powder nobody has been able to tell, including some very discerning omni members of my family, one of whom hates flax. I left out the oil/fat entirely, as I usually don’t use fats in baked goods unless it’s required, like short breads or cookies. (And thank you.). I do it to make the recipe a one-bowl. And yes, I cut down sugar just a hair and only did 1 1/2 cups and substituted whole wheat flour because that is what I had on hand. Only problem: hard to stop “sampling”. Plus this recipe looks doable, the honey cake looks amazing, but I know my limits!!! I live in Italy and It isnt readily available. I recently made your pumpkin loaf, first time exactly as written…but it seemed to miss a lil something flavor wise. :). I like to freeze them, then pack a few along with some nuts, fruit, and yogurt as a lunch for my kids. But it was only 35* and I have two giant cans of pumpkin. Sep 20, 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. Any suggestions for storage to won’t cause the soggy crust. So good! Mine were done around 23 minutes. It’s a perfect treat on a blustery rainy Seattle day. I have a tried and true recipe I use, but like the idea of cinnamon sugar crustiness. Has anyone tried like Bobs Red Mill 1:1 substitute GF flour? can you compare/contrast? Thanks, delicious! Love it! I made this yesterday with 100% sprouted spelt flour and only 1 cup of sweeter (mix of maple syrup and raw sugar) and it is delicious! THAT CRUST! I legitimately cannot stand having that weird leftover bit of pumpkin. There’s no absolute definition, just a casual notion of sweet and “cakey”. I will always make them this way as it’s great for sharing or slicing and freezing. And let me just say that I love that you say this is 8 servings! Thanks, Deb! It tastes less sweet that most other pumpkin bread I’ve tried. It was clashy in the aforementioned brownies, as if they were having an identity crisis. I baked for 65 minutes and it came out over-done. Made it for my family last weekend and it was a HUGE crowd pleaser. I’m a pumpkin lover! And … the sugar sprinkle on top is perfect! I think I’m bringing this to my sister-in-law’s for Thanksgiving weekend. I definitely hope to come back to Chicago. I wish I could leave a picture! Knowing that it’s waiting for me on my nightstand makes waking up to nurse sooo much less painful! I just replaced the flour with an equal amount of King Arthur’s all purpose gluten free flour (not the gf baking mix) and added 1 3/4 tsp xanthan gum. I even cut the sugar back by using maple syrup, but only 1 and a 1/4 cup, and I used a full 16 oz of fresh roasted pumpkin puree. Thanks so much. https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-859804 Smitten Kitchen’s pumpkin bread is now the only recipe I reach for this time of year. I regularly make the recipes in your posts but this was one of the best ever! I thought hard about adding chocolate chips or nuts but I’m glad I didn’t – I love the texture and flavor the way it is. It seems to be overbaked at 65 minutes. Your recipes are always the best. I made 3 muffins with the batter because it was too much for my pan! I made it with roasted squash and slightly decreased sugar because of the natural sugar. They’ll be less watery than boiling..still might have to strain through cheesecloth to get the right consistency. Followed the recipe exactly – nothing to alter or change because it is just so good and simple. Thank you. should have made it in my small loaf pans to be able to eat less at a time and easily freeze most. I added a teaspoon or two of slightly sweetened cream cheese in between two layers of batter before baking, which created little cream cheese surprises in the middle of each muffin. my lovely hubby bought pumpkin pie mix instead of just pumpkin. My mom and I ate the entire loaf in 2 days. My go to mix is 300 grams sweet rice flour, 300 grams potato starch and 400 grams millet flour. This looks great. Yay! I’ve had the best luck with Gluten Free Girl & the Chef’s all purpose GF flour recipe: 40% whole grain and 60% white flours/starches. Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans. Last, I added 1/2 cup of Cranberries, 1/4 Cup Pumpkin seeds, and 1/4 Cup of mixed nuts. I made this with fresh pumpkin purée from a roasted Cinderella pumpkin and the melted butter and it was excellent!! Pumpkin bread can be dry and without much texture but this one is fabulous! Thanks, I made these as muffins this morning and they were super yummy straight out of the oven. Split it into 3 loaf pans and you might need to watch the time. So, I decided I really have to use up my stash. This turned out absolutely DELICIOUS. Do you think this recipe would be well-suited to your zucchini bread approach where you keep the loaf in the pan overnight? Since any recipe with pumpkin puree (I use organic puree) is forgiving, I realized I was out of baking powder. So… It’s Election Day and along with it comes a HUGE need for comfort food. This bread is absolutely delicious! This is very tasty, but far too sweet. I’m worried about over-straining, or not straining enough. Will definitely make again. Any advice? And what about subbing applesauce for the butter/oil? There is an error in the weight measurement of the sugar :( we found this out will mid recipe. I did NOT skimp on the sugar-cinnamon topping, though – what a treat! The tallness, the crispiness of the topping. Hi there, we live on a small island off the coast of France (the OLD Jersey) and I would like to make this this weekend! To be fair, the extra spices may also have been required (in part) because we used Whole Foods Organic pumpkin puree which was close to flavorless. With a rec like that, I had to find it. When you make this bread, do you use oil or the melted butter? Am I correct? Looking forward to making this pumpkin bread recipe. I followed the recipe exactly (one bowl! Your pumpkin muffins are a favorite of mine; can’t wait to try this recipe!! The loaf is super moist and perfect for fall – Also, I’m fully on board with the amount of cinnamon you recommend for the top :). 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. It turned out dramatic and beautiful just like the pictures. So jealous of how perfectly your bread rose once it baked. To make TWO STANDARD SIZE loaves (instead of 1 giant loaf), you can scale this up 1-1/2 X, rounding up the flour to 3-1/2 cups and add 1-1/2 TBL water to 4 eggs to make 4-1/2 eggs (other ingredients would all be scaled exactly 1-1/2 X). I used ALL of it in the recipe, and that may be more than I actually needed. The smaller loaves give a more reasonable size slice, plus you can eat one now and save the other for later (or to give away). It was outstanding. The 5.7 million variations for pumpkin bread out there have kept me from making it at home, vaguely guiltily giving in instead to just shelling out for Starbucks’ version. Thank you!! I used: extra virgin olive oil since I was out of vegetable oil (oops #1), three tablespoons of chia seeds and nine tablespoons of water, left to sit for 20 minutes together to gooze up before adding to batter, since I was out of eggs (big oops #2), and self-raising gluten free flour since I was out of regular gluten free flour, omitting the baking powder (final oops #3). Thank you!! For bakeware, I’ve been pretty happy with the gold touch from Williams-Sonoma. Otherwise I followed the recipe. If you haven’t read it, you really should. I replaced some sugar with maple syrup and I increased the oil to 3/4 cup because I’m used to a more cake-y pumpkin bread. Wouldn’t judge you for nibbling on those bits while you wait for the loaf to cool…. Thanks! Safe travels back to NYC. You are an excellent writer, and visiting your website has become a much-anticipated treat. I make several times during pumpkin, or Finally, chopping up a handful of pecans and adding them to the cinnamon sugar topping has been well received by all. I made the same mistake once in a similar recipe with nutmeg…had to toss. I scooped some out and made mini muffins twice, and they were just as irresistible. 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. I, too, was wondering about so much sugar, but once I tasted it, I didn’t feel it was overly sweet. The 15-ounce can = 425 grams. Happy Thanksgiving :). This is divine! turned out beautifully. This was delicious. Update: I pulled mine at 65 minutes because I use a dark loaf pan and it was perfectly baked. Congrats- will be looking at lots more of your recipes! I hate quick breads baked in a 9×5 pan that only bake up so high and this 8×4 towering beauty is not only awesome to look at, it is fabulous to eat. This is the first pumpkin bread I’ve ever made and OMG it is a triumph. I agree that chocolate chips are wrong in texture and sweetness for pumpkin bread (and in many other things they are casually dropped into). So, I’m poor at the moment, and I don’t have any ginger, nutmeg, or clove. YAYAYAY Toronto! This bread came out moist, soft, and delicious, and filled the house with a drool-worthy cinnamon aroma when it was baking! Thank you for sharing, this one’s a new favorite! It’s delicious – great pumpkin flavor and love the crunchy topping. When I finally stumbled upon my perfect pumpkin bread, it wasn’t fussy or over-the-top at all. My little one has an egg allergy- I know each recipe is different but any ideas/favorites for egg substitutions? I’ve made this a couple of times, and both times it’s turned out great! These will become my fall go-to from now on!!! Deb! I also used aquafaba instead of eggs and coconut oil instead of vegetable oil and honestly, even with all the differences including too much sugar, it tasted as good as every other time I’ve made it! You indicate testing done-ness with a tester. https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861645 If you don’t want to put sugar on top then don’t but don’t go criticizing anyone who’s nice enough to post a recipe for free that you chose to make. Should be huge. My version has double the spices and 3/4 c of sugar as I found it much too sweet. This time, I’m using 4 eggs because the ones I have really look like med eggs – even though the packaging says “large”— I was also nervous about sprinkling the spices and soda and baking powder over the top of the wet ingredients- I have found that it works better to sift all these ingredients into the flour before adding them to the pumpkin mixture–so- When it comes out- I will post this after I see if it all makes a difference. So good! Thank you for another fab recipe, Deb – this is one for the ages! There was a snap in the air which means it was time for pumpkin bread. Today I made the pumpkin bread. You might want to check out the comment guidelines before chiming in. Well it’s out——— I’ve tried it- Yikes- just as good as before, but really not better! And even my hubby, who detests pumpkin, loves it…. This is a crazy question, but if I made this without cinnamon, would it still work? Love the website! Which one is best???? – so used 1/3c brown sugar in the batter and then brown sugar for the streusel topping. Really, really good and easy. No, batter like this will not keep the way a bread dough will. So glad it uses the whole can…. Can’t wait to make it! I probably don’t need to tell you that adding a handful of chopped dark chocolate isn’t frowned upon; neither are toasted walnuts or pecan. We ate half of them within minutes, and they were so easy! My second loaf of this is in the oven as I write; I ended up with a solid, tilted cinnamon roof the first go-round, so after reading this comment I thought I’d try scoring the cinnamon topping to see if it would open up a crack in the middle. Because it’s a one bowl recipe, she’s also helped quite a bit with making it. Um, this stuff is perfection. years ago: Cook’s Illustrated Classic Brownies, And for the other side of the world: This looks delicious – planning to try this weekend! Maybe because white chocolate’s not even chocolate…. https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-1460029 Also, the texture of the bread is the best I have ever tasted. 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. I always enjoyed basic pumpkin bread, before pumpkin-spice-everything became the trend. Can’t wait to try this! so so delicious! Thank you for the delicious recipe! Food and Drinks. I did not change anything (except bumping up the spices slightly to compensate for my ancient ginger and cinnamon) and it took the full 75 minutes – actually I was surprised it didn’t take longer, because at 65 minutes it seemed very raw. Another common definition is portion and occasion, specifically cake is a dessert or snack bread, except that we eat pancakes for breakfast. Because I enjoy salty with my sweet, I also added kosher salt to the cinnamon sugar topping. I found the salt to overpower a tiny tiny bit, but that could just be my preference. Can’t wait to try it – love the ease of this recipe (and the fact that it only requires one bowl!). You are Fab! It’s just right! Is a 6-cup loaf pan one that holds 6 cups of water? I love that the pumpkin flavor in this is very strong. I followed the recipe to a T, and added raw pumpkin seeds in addition to the cinnamon sugar top. https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-860719 Love this recipe. I’m not patient!) The flavor was even better the next day. Deb, what are you thoughts on browning the butter here? ), and coconut flour (40g.) I was able to use a 8×4 pan, which left me with a little left over batter (but I made two muffins with it). It was incredible. I have fallen in love with “real” pumpkin in the last couple of years. I doubled the topping so each bread got some. It turns out I’d been craving something simple — so long as it was incredibly moist and full of spices — all along. Think I will tryand get afew loaves made for our Halloween party next week. No adjustments needed, it’s perfect as written and will be part of my recipe book for years to come. Photo Credit: Smitten Kitchen Why Smitten Kitchen’s Pumpkin Bread Is The Perfect Pumpkin Bread. At some point down the line, Deb led me into a browned butter bender and I’ve never looked back. Came out looking almost like your pics. Divine! Do you know that I just searched your site yesterday, wondering: Why doesn’t Deb have a pumpkin bread recipe? That was very helpful! There’s a nifty trick you can do with a couple of tablespoons of sugar and some foil and you will know pretty quickly if you need to adjust the temp. Mmmmmmm. Our family of 3 finished it in 3 days. Oh, man! What loaf pan do you recommend? BTW, this pumpkin bread recipe is a keeper! I love that you used the whole can of pumpkin! Fantastic recipe. Try it warmed and spread with maple chevre! I also used grapeseed oil. http://www.epicurious.com/expert-advice/freezer-hoarders-preppers-emergency-preparedness-frozen-survival-article. Jenn, pour 6 cups of water into your own and see if that works! I have been substituting regular all-purpose for gluten free all-purpose lately due an intolerance but I find that this makes the baking more crumbly. It’s a very different take on pumpkin bread from our family favorite (my mom’s is super dense with dates and walnuts, and is a perfect breakfast spread with cream cheese) but we loved this spin on it. In a small dish, or empty measuring cup, stir sugar and cinnamon together. I subbed a wee bit of wheat flour and cut the sugar to 290 grams. Simo. I’d swap it 1:1 with the measure of all the spices here. I also used canned butternut squash puree since I had it on hand. Third, good pumpkin bread is always tender and plush inside, but why can’t it have a crispy lid too, the way my favorite pumpkin muffins do? What loaf pan do you use? Made exactly as written. Which, given how delicious this turned out, is awesome. Used only white whole wheat flour and baked for 60 minutes. I usually use a toothpick, but this loaf is pretty thick! Pumpkin is something you roast as a vegetable side dish or purée into a soup. More information pumpkin bread – smitten kitchen Thanks! Would definitely appreciate help with that. I made the recipe this morning with butternut squash instead of pumpkin (because we have, like, 50 in the backyard). This time around it took 70 minutes to bake and it was even more moist than the first one I made. (Unknown) problem solved. I used around 110 grams of whole wheat flour and the rest AP. I want to make this for Thanksgiving but need to do it ahead of time. Thank you! PERFECTLY. I need to learn to trust my instincts in the kitchen because I thought of scoring but didn’t then read someone else already thought of it. And I’ve done it with half whole-wheat flour. P.S. I’ve riffed on it and made excellent muffins. I thought the “decorative gourds” was going to be a link to the classic “It’s Decorative Gourd Season, Motherf***ers” from McSweeney’s. To attempt to keep the snickerdoodle crust, I buttered the bundt pan, then put the sugar and cinnamon in the pan to give an even coating before adding the batter. The only change I made was to use flax eggs so our egg allergic kiddo could have some, and it worked perfectly. Oh the crust. I will make this again! 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). We baked it on the lower end of the time suggestion and it was perfect. Our no one is the peanut butter choc chip cookies. I moved to Bordeaux a year ago and brought a can of Trader Joe’s pumpkin with me, which I ended up not using last Thanksgiving. Now I can talk my husband into watching it with me. This lasted less than 24 hours in our family of 4 (so no problems with the crust getting soft/soggy). Looks awesome! I had made a pumpkin bread recipe from Chowhound and had this problem, went back and read in the note that they said to spread the canned pumpkin out in a layer and place paper towels on top to soak up excess moisture. I read your blog outloud to my husband and we laugh together and it makes the morning better! I substituted Cup 4 Cup gluten- and dairy-free flour blend and used coconut oil as the fat. I used 3 2-cup loaf pans to great success. When I actually ate the baked pumpkin bread, it was just the right level of sweet. I made this morning and it came out perfect! Thank you so much Deb! Delicious! We add pumpkin to our smoothies, yum fiber! What would be the baking time if I used mini loaf pans and how many mini loaves do you think this would make? It was delicious! All in all it’s a great recipe–one I will use 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. I just love how pumpkin-y it is, the spices are pretty assertive but they don’t overpower the pumpkin flavor. I also added a good glug of vanilla extract. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. I was looking for a recipe to use up some of the pumpkin that I have and this is a winner! Deb – I have a cute loaf pan with the pumpkin imprint on the bottom – when you turn the loaf out, the pumpkin outline will be on top. It is HEAVENLY. The pumpkin flavor is outstanding. I did reduce the sugar by half a cup; I just can’t help myself. I added cinnamon and vanilla but not the other spices, same amount of leavening ( that is, twice). Yes! The first time I used melted Earth balance and this time butter( again using what I have) it’s still baking, but the batter did seem a bit thicker the the butter, which makes sense. Thanks for the perfectly timed, simple recipe! The crust is soo crunchy and my apartment smells like heaven! butternut squash season. So when is a bread a cake? I made this today but it is taking WAAAYYYY longer than the time allotted to bake. All the best, Sina. I used oil in one batch, butter in another, half-half in a third, etc. Very forgiving in terms of what flour you use. Thanks for the fabulous recipe. The following is crazy, and may get me permanently banned from Smitten Kitchen, but here goes. Then I could feel virtuous because pumpkin is supposed to be a “superfood.” My kids and husband never suspected a thing. (It was about 1 1/3 cups of liquid.) Keeps well on the counter (in the tin, with just the end covered), but doesn’t last long! I was a little worried that the loaf would overflow my loaf pan, but there were no issues at all. Tweaked a little more towards “healthy breakfast” and a little away from “dreamy dessert,” I bet they will still inspire whoops of joy from my family. Thank you for such a fantastic recipe! When I send these as classroom snacks, our preschool class reliably devours them. Hope this helps! . I did cheat and use pumpkin pie spice and a splash of vanilla. Net result, baked as cupcakes, was moist, not heavy, and delicious. I haven’t made this gluten-free, but here are comments from people who have that include advice and tips: I like the idea of having a nice crunchy muffin top with every bite. I used the loaf pan and I am almost at 2 hours. Thank you! So, I scaled my recipe a little, and then a little more and until I ended up with an insanely towering pumpkin loaf with a crispy crackly impossible-not-to-pick off cinnamon-sugar lid that’s like a snickerdoodle landed on top of a pumpkin bread and if there was ever a time to shake off any pumpkin/pumpkin-spice skepticism, you are in the right place. I can say with most cakes, oil makes them more moist. I made it exactly as the recipe called for. It looks amazing. This is a rock solid pumpkin bread recipe. There is no consistency in loaf pan size – it’a always a guessing game which pan to use. I love this recipe! He thought this was delicious. Also, you DEFINITELY need the 6 cup loaf pan! Because it’s such an uncomplicated recipe, it can take to a little tweaking if you so choose. If your batter seems even slightly runny or you’re worried, do the thing I mention up top and scoop off two muffins. The results are DELICIOUS. In fact, if my kids know something I’ve made is from your cookbook or website, they chant “yay! I only used 280g of sugar instead of 330g. To also cut carbs just a bit, I used 2/3c of white sugar and 1/2c of Truvia baking mix. Which used the loaf again for Thanksgiving!!!! smitten kitchen pumpkin bread!!!!! )... How sweet it ’ s pumpkin pie but this baked fine in a tube for! No extra to feel bad about, and i ate the baked pumpkin bread to take to potluck... Boy is this delicious! ) as banana – if i ’ ve made! Add flour mixture and water or apple juice total of 70 minutes to bake i reach this! Complaining ( for some unknown ( silly ) reason, doesn ’ t the! Eggs so our egg allergic kiddo could have used 3-4 more ) evr tasted! thanks! Been eating two slices a day and am not sure if it ’ s 8×4 inches on moistness! Were a big difference. ) very tasty just lift it out.! M worried about overflow and it is so sweet it ’ s a gorgeous family portrait:.... 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Tjs GF flour since our family is gluten free and it is an absolutely wonderful – like pumpkin,. Next loaf turned out just like your picture record….. you ’ re loving it – the... Thinking mini chocolate chips or anything to the gold touch ones from Williams-Sonoma, thinking would! Seeds to the cinnamon-sugar crust on the praise to the full amount for! The me dyes 2/3 cups of liquid. ) so this seemed like the picture, beautiful sugary crust deliciously! ” on the rack beneath the loaf looks beautiful with it and send it to make the coconut flavor.... Some sliced almonds or smitten kitchen pumpkin bread for more simply, with good quality bean... In row i have been looking for could also make one halves together, that will it. Ginger for ginger powder at 5280 ’ altitude and reduced BP to 1 1/2 instead. By a third, etc. ) trouble with wet centers, but i jealous!, dense but not too sweet at all next weekend cans of pumpkin for bake! 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Hamburger Hash Slow Cooker,