Pumpkin Christmas Bread

By • December 5, 2010 • 99 Comments


1,147 Save

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. - mrslarkinmrslarkin

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
  1. Preheat oven to 325 degrees F. Spray one large loaf pan, about 9" x 5", with cooking spray.
  2. In a large bowl, mix together first seven ingredients. In another bowl, blend the remaining ingredients together.
  3. 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.
  4. 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.
  5. Great to bake ahead and freeze. Wrap in plastic, then foil. Defrost at room temperature.
  6. 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.

Tags: breakfast, brunch, freezes well, Holidays, keeps well, snack, travels well, Vegan

Comments (99) Questions (3)

Default-small
Default-small
Default-small

about 1 month ago alana

Thought I'd leave note to say that this bread is fantastic. Moist, soft, turns out like a charm everytime. You can even cheat when you're a little bit short of pumpkin and make up the difference with banana.

Default-small

2 months ago Sam

I'm a pumpkin lover and devoured this bread! Made it twice, once with vegetable oil and once with butter. The vegetable oil bread definitely held it's shape better, but maybe had just a smidge less flavor. Either way the bread was great though!

Default-small

4 months ago Nicole Nesmith

Made this for Christmas and my family could not get enough. My friend, the pumpkin fanatic, says it's the best she's ever had.

Open-uri.4355

4 months ago Dina Moore-Tzouris

delicious! we just finished eating it--the ends are the BEST! So easy to make; a definite go-to recipe.

Default-small

4 months ago wendy white

I made this last night. It turned out great but I'm afraid I had to slice off an end to eat before I froze the rest for Christmas Eve. Couldn't resist.

Default-small

4 months ago Elizabeth

I've made this several times this fall/winter, it's definitely a new stand-by. I do melted butter instead of the oil, no one in my house is vegan and I find it's got a chewier "crust", which we like. I also almost always do a triple batch, as the cans of pumpkin around here are 15 oz or 30 oz, so I just do a big triple batch rather then have a third of a can left over. It triples beautifully :)

Mrs._larkin_370

4 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Glad you enjoy the recipe, Elizabeth!

Stringio

5 months ago Yvonne Osborne Tibbet Torres

Tried this recipe and loved it.No eggs, no dairy is a plus since my husband is a heart patient. Used olive oil and it's just as sweet and moist. Making more for Christmas gifts.

Mrs._larkin_370

4 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm so glad you like it, Yvonne!

Default-small

5 months ago Ariel Socarras

This looks yummy! I'm new to the baking side of things so I'm wondering if the all-purpose flour can be substituted out for alternative flours like chickpea flour? or are there baking qualities of regular flour that are necessary for this? Thank you and look forward to making it!

Mrs._larkin_370

5 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Gee I don't really no if you can substitute the all-purpose flour for a non-wheat flour. There are a bunch of gluten free pumpkin bread recipes on the website that you can look at. http://food52.com/recipes...

Default-small

5 months ago Daria

All of the yumminess and praise didn't track with our experience: we found it dense to the point of being gummy and the spices -- all fresh -- were too faint. However, the recipe and all the comments provided a fruitful teaching device for a group of middle school bakers.

Mrs._larkin_370

5 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Glad is was a good teaching moment, Daria! Sorry you didn't like the bread. It's never turned out gummy for me.

Default-small

5 months ago lindalandrews

Loved this recipe! Made the triple batch last week and got 8 small loaves to give as thank you gifts and for family. My 3 yr old grandson said, "I love your pumpkin bread Memaw". Only change I made was the length of cooking time. The small loaves took 1.5 hrs to bake. No the oven temp was not "off". So that is the only change I would recommend. Also I did add pecans - very good. Next time going to try walnuts and this week is the "next time". Used fresh pumpkin too. Thanks for a great recipe I will use again and again.

Mrs._larkin_370

5 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

So glad you liked the recipe, Linda! I love making mini loaves, too.

Img_0883

6 months ago Trees

I just made this! I used 1 cup all-purpose flour and 2/3 cup 6 grain flour, also replaced the granulated sugar with 1/2 a cup of coconut sugar and 1/4 cup maple syrup. It turned out wonderfully!

Mrs._larkin_370

6 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thank you, Trees! Really glad you enjoyed the bread.

4485913716_241e51e3bd_b

7 months ago DessertByCandy

Moist and flavourful result even though I had my doubts with the batter. It was indeed very thick, almost dry. I feared overmixing. The sturdy baked loaf slices neatly with tender crumb. Such an easy recipe. And vegan! I made mine using 50/50 all purpose unbleached and whole wheat red fife flour. The mix of spices include 1/2tsp ginger and 1/4tsp cardamom in addition to the original recipe. I used dried cranberries in place of nuts.

Mrs._larkin_370

6 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

that is so great to hear, CBC! So glad you enjoyed it.

Dsc02229

over 1 year ago Jaynerly

Congratulations Liz! Love this recipe!

Jampro

over 1 year ago Bevi

Warm congrats! I love your bread!

Jampro

about 1 year 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!

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That is great, Bevi! So glad it was a hit.

Henrykiss

over 1 year ago arielleclementine

yahooo!!! i love this bread so much!!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Congrats! Yum, nekkid pumpkin bread!

Img_0836-001_(1)

over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

hah! i say nekkid too!

Img_0836-001_(1)

over 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

sounds fab, liz. can't wait to try it!!

Cimg0737

over 1 year 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! :)

New_years_kitchen_hlc_only

over 1 year 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)

Dscn3274

over 1 year ago inpatskitchen

Warm congratulations mrslarkin!