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Old 03-21-2011, 06:47 AM   #1
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Join Date: Mar 2011
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ISO-Good Recipe for Pumpkin Bread?

Hi :)

I just wanted to ask if somebody can recommend a good pumpkin bread recipe. Can you give me some tips?

Thanks a lot.



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Old 03-21-2011, 06:51 AM   #2
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Originally Posted by PeterPumpkin View Post
Hi :)

I just wanted to ask if somebody can recommend a good pumpkin bread recipe. Can you give me some tips?

Thanks a lot.

Welcome to DC!

I moved your question to the Quick Bread Category so it will be found easier!

Have fun here at DC!

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Old 03-21-2011, 07:49 AM   #3
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Location: Bellevue, WA
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TNT and our favorite:

Cream Cheese Rippled Pumpkin Bread
From Joy of Baking
Makes two 9″x5″ loaves

Cream Cheese Filling
8 ounce package (227 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Pumpkin Bread
1 cup (110 grams) toasted pecans or walnuts [optional, I leave them out]
3 1/2 cups (450 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled
1 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.

For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract, and (optionally) nuts.

Stir the flour mixture into the pumpkin mixture, being careful not to overmix. A few streaks of flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth the tops and bake an hour, or until a toothpick comes out clean.

Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
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Old 03-21-2011, 07:57 AM   #4
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Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Here's my recipe:

Pumpkin Bread

3 eggs
1 cup oil
2 cups Sugar
3 teaspoon Vanilla
2 cups canned pumpkin
3 cups flour sifted
1 teaspoon Salt
1/4 teaspoon soda
1 teaspoon baking soda
3 teaspoon Cinnamon
1 cup raisins
1 cup nuts (optional); chopped

Soak raisins in hot water. Mix together first five ingredients. Mix together dry ingredients and add. Drain raisins and stir in with nuts. Bake at 350 degrees for one hour until done. Note* substitutes for pumpkin: grated unpeeled zucchini, finely chopped apple, or applesauce
We get by with a little help from our friends
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Old 03-21-2011, 03:55 PM   #5
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Location: Rural Ottawa, Ontario
Posts: 12,178
Bon Appetit's Bread Cookbook has a wonderful pumpkin bread recipe. I can PM the recipe to you if you'd like.
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Old 03-21-2011, 05:03 PM   #6
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Location: Sunny Central Florida
Posts: 1,989
Welcome to DC.


Practice Random Acts of Kindness ( RAK ) Makes you feel great too
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