Pumpkin Christmas Bread
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Author Notes: We don’t fuss with fancy breakfasts on Christmas. After all, there are more important jobs to attend to that morning, like opening presents. So at our house, we always have this pumpkin bread to nosh on. I’ve adapted this recipe from one I received from my friend Heather. The original made 3 loaves. I adjusted the quantities and spices to suit my taste and one loaf pan. Fair warning, the bread is highly addictive. It’s perfect spread with softened butter, or some fig jam, or softened cream cheese, or just plain nekkid. - mrslarkin - mrslarkin
Food52 Review: WHO: The Pound Ridge Scone Lady herself, mrslarkin -- a woman who knows her way around a kitchen.
WHAT: An eggless (!), dairyless (!) loaf cake for breakfast, lunch, snack, dinner, dessert...
HOW: Dump, stir, bake.
WHY WE LOVE IT: In her testing notes, aargersi called this pumpkin bread "magic" -- and she's right. It's soft, it's tender, it's sweet, it's spicy, it's got height, it's got everything we want in a loaf cake. It's so good that two Food52-ers specifically recommended it. Plus, it makes a great edible gift -- it is both portable and scalable. Just make sure to make an extra (or two!) for yourself. - Food52
Serves 4 - 8
- 1 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves, or to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/3 cup vegetable oil
- 10 ounces pumpkin puree (just over a cup-full if you're measuring and not weighing)
- 1/2 cup chopped toasted pecans or walnuts, optional
- Preheat oven to 325 degrees F. Spray one large loaf pan, about 9" x 5", with cooking spray.
- In a large bowl, mix together first seven ingredients. In another bowl, blend the remaining ingredients together.
- Combine all ingredients and stir well until smooth. (It is a thick batter!) Spoon into loaf pan and lightly smooth out the top with a spatula.
- Bake about 1 hours and 15 minutes, or until cake tester comes out dry and clean. Cool thoroughly. It'll seem like the loaf doesn't want to come out. Just give it a few good slaps on the bottom of the pan, and it'll come right out.
- Great to bake ahead and freeze. Wrap in plastic, then foil. Defrost at room temperature.
- If you'd like to make three large loaves, triple the ingredients, use a 29 ounce can of pumpkin puree, and mix in a great big bowl. Bake for 1 1/2 hours. This full recipe can make 7 mini loaves (3" x 6" mini loaf pans). Bake the mini loaves for an hour.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Holiday Breakfast II
- This recipe was entered in the contest for Your Best Holiday Breakfast
Tags: breakfast, brunch, freezes well, Holidays, keeps well, snack, travels well, Vegan
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5 months ago Jaynerly
Congratulations Liz! Love this recipe!
5 months ago Bevi
Warm congrats! I love your bread!
3 months ago Bevi
I forgot to tell you that I made mini loaves and delivered them all over town for holiday gifts. Everyone loved your bread!
3 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is great, Bevi! So glad it was a hit.
5 months ago arielleclementine
yahooo!!! i love this bread so much!!
5 months ago hardlikearmour
hardlikearmour is a trusted home cook.
Congrats! Yum, nekkid pumpkin bread!
5 months ago em-i-lis
Emily is a trusted source on General Cooking.
hah! i say nekkid too!
5 months ago em-i-lis
Emily is a trusted source on General Cooking.
sounds fab, liz. can't wait to try it!!
5 months ago cookinginvictoria
Congratulations on the WC, mrslarkin! I love this recipe too! I just made this for the first time on the weekend to give as gifts to friends and neighbors. I made mini-loaves, which are the perfect size. Now my family's clamoring for more, so it's time to make another batch! :)
5 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Mmmm, yum, this looks (and sounds) so good. I look forward to making it within the next few weeks. Congrats, Mrs L!! ;o)
5 months ago inpatskitchen
Warm congratulations mrslarkin!
5 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, you guys! What a great Christmas present! :)
5 months ago Panfusine
This is an answer to my (irrational egg avoiding)prayers.. Thank you soo soo very much Mrs Larkin for this recipe!
5 months ago enbe
Congrats!!! This looks amazing.
5 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
YAY!!!!!!!!!!
5 months ago TheWimpyVegetarian
Congrats on the wild card!! Such a wonderful recipe!
5 months ago drbabs
Barbara is a trusted source on General Cooking.
I so love this recipe! I'm so glad y'all discovered it! Congratulations on the Wildcard, Liz!
5 months ago JadeTree
Yay! Totally deserved Wildcard! Congrats!
5 months ago sdebrango
Suzanne is a trusted source on General Cooking.
Yipee! Congratulations Liz, brilliant recipe and delicious loaf.
5 months ago Lizthechef
Gorgeous, Liz!! Congratulations X0
5 months ago lapadia
A Christmas WildCard, yay, mrslarkin! Merry Christmas to you and to all...
6 months ago Kt4
I had pumpkin leftover from a van I opened so decided to give this recipe a try ... Moist & flavorful! Definitely a "will do again" recipe
6 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I'm so glad you liked it, Kt4! It's one of our favorite recipes. Happy holidays.
6 months ago ELCookie
No eggs?
6 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Nope. Seriously delicious, too. I made the triple batch (step 6) over the weekend. It's sooooo good.
7 months ago JadeTree
So we were cooped up last week due to chilly rain and about 3:30 the kids were overcome with despair and ennui...and then suddenly we were making this bread after I frantically hucked all of the ingredients out of the pantry. And then there was harmony, and stirring and adding and dumping, and Diana Krall on Pandora and then the bread came out of the oven and the house smelled like the vestibules of heaven. And then there was pumpkin bread for dessert and then for snacks the next day and once again a mrslarkin recipe has made me look like a genius to family and friends. So thank you for the excellently spicy bread and the afternoon of harmonious baking! (Also - we made it twice in one week, once with dried cherries, plumped in hot water, and once with bittersweet chocolate chips since nuts in things are not currently in vogue with children. Delicious, both times!)
7 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
I think I heard cherubs singing and violins and stuff whilst reading this lovely comment. Thank you so very much, JadeTree. Glad I could brighten up your week!
7 months ago JadeTree
Well, before the baking, the children were more like a chorus of the damned than the cherubs they might appear. But the kitchen solves all.
8 months ago The Fiery Epicurean
My toddler thinks it's delicious! I am surprised that more people don't know about sugar pumpkins, as they are the only type of pumpkins I grow. These pumpkins, unlike jack-o-lanterns are smaller squashes and have a firm, less stringy, sweet flesh that is much smoother. To roast them, remove the stem and cut them open. Remove the seeds and place on a jelly roll pan and place in the oven at 350* for about 20-35 minutes, until the flesh is soft. Wait till it's cool enough to handle to remove the flesh and I usually put in my food processor to puree away! Hope this helps Mrs Larkin!
8 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thank you TFE! I'm going to try it!
8 months ago The Fiery Epicurean
The batter tastes delicious...I'm sure the bread will be fabulous! Thank you recipe! Don't use vegetable oil (too many of my friends have soy allergies) so used olive oil instead and fresh sugar pumpkins from my garden!
8 months ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That's so great, TFE! Haven't ever roasted my own pumpkins. Can you share your method with us?
8 months ago The Fiery Epicurean
The batter tastes delicious...I'm sure the bread will be fabulous! Thank you recipe! Don't use vegetable oil (too many of my friends have soy allergies) so used olive oil instead and fresh sugar pumpkins from my garden!
about 1 year ago me brumbaugh
I just put a pan of this batter in the oven. I can't wait to taste it!!
about 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
yay! let me know how it turns out.
about 1 year ago me brumbaugh
It was amazing! It turned out perfectly :). I ate half the loaf that day; sent the rest for a breakfast surprise for my father. Right now I am baking the tripled recipe, but I've made some changes. I substituted applesauce for the oil, and since it was sweetened applesauce I cut back to only one cup of white sugar. I'm afraid it's going to be too dry, so I'll let you know how this round goes!! Thanks so much for adding this recipe :).
over 1 year ago pianogirl
This sounds delicious. Ever try to make it with whole wheat pastry flour mixed with all purpose flour?
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hi pianogirl. Haven't tried it with wwpf. But I think it might work well with a little bit of it. The batter is really thick, so too much whole wheat flour would be a pain to mix, I think.
over 1 year ago galsmu
Great recipe! Made this yesterday and it's almost gone. I had my doubts since it has no eggs and a token amount of oil, but it was perfectly moist. May have to make another loaf tomorrow!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
That is so great to hear, galsmu! I agree, it's pretty amazing how delicious and moist this is, without eggs or butter.
over 1 year ago EmilyC
Just wanted you to know that I made this yesterday -- it's so delicious! So easy to make too! I think it's even better on Day 2...but it's going fast! I'll be making this again.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, EmilyC! I'm so happy to hear that. Have a great Thanksgiving.
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I am making this, looks amazingly delicious!! I only made pumpkin bread once and it was dry. Saving and making it asap. One question, I don't like cloves (at all) should I add more cinnamon or nutmeg to compensate or allspice?
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks sdebrango! This what we snack on every Christmas morning. I'm not crazy about cloves, either, so I usually use much less, or just a pinch. Don't know what allspice is like, but really, use whatever spice you like. Let me know if you make it!
over 1 year ago sdebrango
Suzanne is a trusted source on General Cooking.
I am going to add ginger instead of the cloves. Will let you know how it turns out.
over 1 year ago arielleclementine
Made this last night and it was wonderful! The perfect pumpkin bread! thanks for the recipe!!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yay! Glad you liked it arielleclementine! You're welcome!
over 1 year ago compelled2cook
Made these as muffins and they were delicious and so easy! Added some dates to the original recipe and they worked perfectly
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
thank you compelled2cook! so glad you enjoyed this recipe. the dates sound yummy!!!
over 1 year ago krs10
I added one egg and a pinch of powdered ginger. It was great. I also made them into muffins with dried cranberries and golden raisins. It only took about 25-30 minutes of baking.
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yum! Great additions! Glad you liked this!
about 2 years ago Jaynerly
Yum, I love the sound of this! I will not be waiting for Christmas to try it though!
over 1 year ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Jayne, just seeing this now! Thanks! Let me know if you do give it a go!
over 2 years ago TheWimpyVegetarian
I'm making this tomorrow for Christmas morning for us and our house guests. Can't wait!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, yay!! I hope everyone enjoys it!! We'll be munching on half of one that I stashed in the freezer. :-)
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Mrs L how many mini loafs do you think this will make? I am planning to add minis to XMas gift bags ..
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Hmmm...I've never split one loaf into minis, but I have done 7 minis from the batter for 3 large loaves, so....I think you'd get 2 honkin' mini loaves out of 1 loaf. Sorry, that is really confusing. :-) If you go for the 7 minis, see step #6 for details.
over 2 years ago aussiefoodie
Thanks Mrs Larkin - this is a delicious and super-easy pumpkin bread (perfect for Christmas morning!). I substituted the pumpkin puree for 1/2 cup of pumpkin butter, 1/2 cup steamed, pureed butternut squash and 1/2 cup water. I also reduced the granulated sugar by half (I used raw sugar), as the pumpkin butter was sweetened. I probably could have reduced the spices also, as the pumpkin butter was spiced too - but it still tastes great. My only word of caution - be sure to use a 9x5 loaf pan (mine is closer to 10" by 5.5"), as my loaf turned out a little flatter than the photo and therefore needed less cooking time. The bread is delicious!!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, aussiefoodie! I'm so glad you liked the pumpkin bread!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Mrs L I am adding this to my gift list - how long will it keep? Hopefully I can bake the day before I gift but one never knows this time of year ....
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Oh, it keeps for several days at least. It freezes really great too. Defrost it at room temp and one would never know the difference. I do it all the time.
over 2 years ago arielleclementine
hooray for mrslarkin! i'm definitely making this soon!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks, arielleclementine!!! Hope you like it!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
OK, I made it today--my house smells so good. It's delicious and I was surprised that it rose as high as it did without any eggs. I do have a question for you--did you mean for this to be made without salt? Because I tasted the batter and thought it could use a little--I added about 1/2 teaspoon. Thanks for a great easy recipe! (my dinner tonight.)
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
So glad you liked it, drbabs! I know - it's pretty strange how it rises so nicely. The original recipe never used salt, so I never did either, but maybe next time I'll try adding a bit like you did. I once tried adding eggs to it - I didn't like it but can't remember why exactly.
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
Mine is a little mushy in the center--puddingy--tastes delicious. Has that ever happened when you make it?
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
No, that's never happened to me. It is a very moist bread, but it's never been puddingy. Did your cake tester come out clean? Loaf pan 9 x 5? Oven calibrated? (mine isn't so I must use an oven thermometer all the time.) Maybe I should rephrase step 4 to say "always use a cake tester" or something like that. I hope you were still able to enjoy it, drbabs!!
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
The cake tester did come out clean--it might be my oven--it's crispy on the edges and soft in the middle. Kind of sunk in on the top. Not really undercooked--just soft in the middle. No big deal--it's really good and I love it.
over 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I have (potentially mildly problematic ;) addiction to pumpkin bread. But, I don't have a favorite recipe. I can't wait to give this one a try!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Do let me know what you think of this one if you make it, fiveandspice!! I can empathize with you - my addiction is more of an all-encompassing-baked-good one. ;-0
over 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Will do! There's no time this weekend since I'm hosting a St. Lucia day party, which means all my baking is required to be Scandanavian-centric (and they don't do pumpkin there. They don't know what they're missing!) But we have some friends coming to stay with us next week, so I'm going to see if I squeak it onto the breakfast menu. :)
over 2 years ago TheWimpyVegetarian
So many wonderful breads to bake, so little time. But I'm going to make time for this one. Looks great!!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks!! Let me know if you do make it, ChezSuzanne!
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Love this kind of stuff! Will definitly make this, and if i don't hog it all up myself I may share on Christmas ...
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Thanks aargersi! Good luck with that. ;) Just had a day-old piece for breakfast and it was very scrummy.
over 2 years ago Sagegreen
I can smell this right from my screen! Thanks for the smell of Christmas so early!
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
You're welcome, Sagegreen! This is my dinner tonight. :)
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I have some pumpkin in the freezer--it just might be my dinner tomorrow night.
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Yum, drbabs! Let me know how your dinner turns out! ;-)
over 2 years ago drbabs
Barbara is a trusted source on General Cooking.
I didn't make it yet--I did Jenny's/Kitchen Butterfly's salmon--but I will soon.