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.