Bake
Pumpkin Christmas Bread
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133 Reviews
drose
December 16, 2023
I love this recipe because it comes together with great return for minimal effort. It has just the right amount of moistness and is not too sweet. As others have done, I increased the spice and nut content, added a bit of salt to the batter and sprinkled turbinado sugar on top for added crunch.
Muhlyssa
November 4, 2023
My other note is to use your mixer unless you’re looking for an upper body workout today
Muhlyssa
November 4, 2023
This was really good. My only change was I added a pinch of salt and I think it needs it.
Elana
September 24, 2023
Love this recipe. It’s perfectly moist and wonderfully spiced. I add about 1/3 cup of pepitas and a sprinkling of turbinando sugar on top for a crunchy top.
Kathy P.
December 19, 2022
LOVE this recipe and make it often. Not too sweet. Super fast to put together. I add a topping of toasted nuts mixed with a bit of cinnamon and honey for some texture. Definitely add the chopped nuts to the batter. I use pecans.
Melanie
December 21, 2021
I love this recipe! I've made it several times and have adapted to my tastes: double the cinnamon and clove, add one teaspoon Chinese five spice and one teaspoon ground ginger. Omit nutmeg. Toasted walnuts before adding to batter. Also chopped dried apricots and mission figs and macerated for 30 mins in cognac. Add to batter and I use a long narrow loaf pan I bought in France. I also sprinkle a tablespoon or so of turbinado sugar over the top of the loaf before popping into the oven. Very nice presentation with or without caramel sauce and cinnamon ice cream! Dress up or down!
ABBY
November 12, 2021
It's missing salt and it came out very gummy-ish...not sure how to describe it but the recipe is definitely missing salt and a little more sugar. I
spatula-bob
February 11, 2021
I was looking for a low fat, cozy winter dessert recipe, and this did not disappoint! I used EVOO in place of vegetable oil and did opt for walnuts. I used a glass Pyrex loaf pan coated in a misting of olive oil spray.
It turned out great. I think the loaf is particularly good served with something creamy. To keep it vegan, I served it with a small scoop of vanilla Oatly (oatmilk) ice cream, but for morning or alongside coffee I think it would be great spread with cream cheese.
It turned out great. I think the loaf is particularly good served with something creamy. To keep it vegan, I served it with a small scoop of vanilla Oatly (oatmilk) ice cream, but for morning or alongside coffee I think it would be great spread with cream cheese.
Jennifer G.
November 30, 2020
This recipe got a rare dual thumbs up from both my husband (sugarphobe) and daughter (sugarphile). We roasted our halloween pumpkin and used that. It worked beautifully - it wasn't entirely pureed so you get an occasional chunk of pumpkin.
Barbara L.
October 30, 2020
What a great simple, satisfying recipe...I reduced white sugar to 1/2 cup, added 1/2 cup of dried cranberries, and 1/2 cup toasted walnuts - then filled 12 muffin tins and baked fo 40 min. Yum!
missshar
August 4, 2020
I made this yesterday but the batter turned into a literal dough. I ended up adding some almond milk to loosen the batter a little. I'm just wondering how thick it's supposed to be. It still turned out amazing! Any advice would be appreciated.
mrslarkin
August 4, 2020
It’s a VERY thick batter. I would not add more liquid. Just keep stirring!
missshar
August 8, 2020
Thank you! I have lots of pumpkin puree leftover so I'll definitely try it again :)
mbobden
June 4, 2020
I am wondering if a stand mixer will make quick work of mixing the wet/dry ingredients as it's such a thick batter? By hand, this requires substantial mixing and therefore "overworking" the batter. I suspect this is why my cake didn't get quite the rise I would have liked or as well a rise as pictured here on the recipe. Any thoughts on this or perhaps a "trick" to mixing this thick batter that has been successful for you.
mrslarkin
June 5, 2020
Sure! A stand mixer would do the job! I’d use a low setting.
When I mix by hand, I use a wooden spoon and stop when the last bit of flour is incorporated.
When I mix by hand, I use a wooden spoon and stop when the last bit of flour is incorporated.
mbobden
June 4, 2020
This loaf made a vegan friend very happy! Am wondering if I can replace the 10oz pumpkin with mashed banana and make a vegan banana loaf?!
mrslarkin
June 4, 2020
I haven’t tried it w banana but I’d totally give it a shot. Maybe drain the mashed banana first and mix w a bit of lime juice to keep it from turning very brown.
Holly
January 22, 2018
Oh, mrslarkin: I had huge reservations about this recipe as I scooped the concoction into the baking pan. Shame on me!!!!!
Dee
January 7, 2018
Great recipe for pumpkin bread. Knock it out of the park by adding cardommon, golden raisins, juice & zest of one orange and a tbs of Grand Mariner. Deelish! Freezes nicely also.
Adrienne
December 17, 2017
A nice easy recipe. I used muffin tins and they took 35 min to bake to perfection. Next time I’ll up the spice content based on my own obsession with cloves, nutmeg and cinnamon. Thanks for this one!
Rachel
November 29, 2017
Awesome vegan recipe. For a little extra lift throw in a splash of Apple Cider Vinegar. Lining the pan with parchment made for easy removal and clean storage. I used beet sugar and molasses since I don’t buy brown sugar, I also cut the sugar by 10% to 180g, next time I’ll try just 150g. I like the texture you get with a generous amount of toasted walnuts. Thanks for putting this recipe up! Happy baking!!
noknok
November 19, 2017
Here are gram weights for those who need them:
245g AP flour
200g granulated sugar (I used 150g)
65g light brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
(I also added 3/8 tsp salt and 1 TBS ground flax seed and 100g ground pecan)
80ml vegetable oil
300g pureed pumpkin
(mine was really dry, so I added 60g full fat yogurt to wet ingredients)
Bake at 160'C and start checking at the 1h mark. Mine was totally & perfectly done by then.
Our family loved this (including my son, who says he hates the entire squash family!) - with my adjustments, it's not too sweet and great for Thanksgiving and Christmas.
There is no pureed pumpkin where I live, so I roasted a kuri squash for 45m (quartered and baked at 200'C, then ran it quickly through a food processor). It may have been drier than normal pumpkin puree, which may account for the need for extra wet ingredients.
245g AP flour
200g granulated sugar (I used 150g)
65g light brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
(I also added 3/8 tsp salt and 1 TBS ground flax seed and 100g ground pecan)
80ml vegetable oil
300g pureed pumpkin
(mine was really dry, so I added 60g full fat yogurt to wet ingredients)
Bake at 160'C and start checking at the 1h mark. Mine was totally & perfectly done by then.
Our family loved this (including my son, who says he hates the entire squash family!) - with my adjustments, it's not too sweet and great for Thanksgiving and Christmas.
There is no pureed pumpkin where I live, so I roasted a kuri squash for 45m (quartered and baked at 200'C, then ran it quickly through a food processor). It may have been drier than normal pumpkin puree, which may account for the need for extra wet ingredients.
Kt4
December 27, 2020
You respond as if only vegans use vegan recipes. And as if "vegan" has only 1 definition for everybody.
Noknok posted what worked for them. You don't need to be critical of that no matter what your opinion is.
Noknok posted what worked for them. You don't need to be critical of that no matter what your opinion is.
Oyin W.
October 26, 2017
A great recipe for my son's toddler class. Split the recipe into 3 mini loaf pans and baked for 50 minutes. I didn't see M.B's comment on possibly adding a little salt. Not a bad idea for the next time.
Marie
November 5, 2016
I made this today exactly as written. I wanted to try it because I have a vegetarian friend who doesn't eat eggs and I'm always on the lookout for delicious recipes I can share with her. This is quite good, but it's missing something. I think I've figured it out. There's no salt. I will make it again, but next time I'll add somewhere between 1/4 and 1/2 tsp of salt. Otherwise, I agree with other tasters who raved about this.
Alisa R.
December 5, 2015
Need something quick (like tonight.. eek!) with what i have on hand and this sounds great! Only problem... i dont have my loaf pan. Any idea how it would bake up if i use a quiche pan or 8x8" square? Thanks for any help!
mrslarkin
December 6, 2015
Hmmm...not sure! But I would give it a try. Check doneness with a skewer, and start checking at half hour mark. Let us know!
Claire H.
October 12, 2015
Well. This was the BEST pumpkin bread I've ever made. Added some chocolate chips per the hubbies request - though it would have been splendid without. It had so many caramelized edges....Wow, just wow!
Marian B.
November 27, 2014
i was so excited to get to my sister's house for thanksgiving and find that she had made this loaf! She cut the sugar to just 1/2 C brown, I think, and added chocolate chunks instead of nuts, because we are a chocolate family. Everyone is asleep and I just ate another slice and I am happy.
jakestavis
November 23, 2014
This is a great recipe and is easily adaptable -- I used fresh kabocha squash, which I simmered in milk for 15 minutes, drained, and pureed instead of canned pumpkin. Also subbed the cloves/cinnamon/nutmeg for 1 tsp of garam masala, for a sort of spicy sweet mix. Delicious!
alana
March 11, 2014
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.
Sam
February 16, 2014
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!
Nicole N.
December 26, 2013
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.
Dina M.
December 25, 2013
delicious! we just finished eating it--the ends are the BEST! So easy to make; a definite go-to recipe.
wendy W.
December 13, 2013
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.
Elizabeth
December 9, 2013
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 :)
Ariel S.
November 22, 2013
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!
mrslarkin
November 22, 2013
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/search?q=gluten+free+pumpkin+bread
Daria
November 11, 2013
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.
mrslarkin
November 11, 2013
Glad is was a good teaching moment, Daria! Sorry you didn't like the bread. It's never turned out gummy for me.
lindalandrews
November 6, 2013
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.
DessertByCandy
September 12, 2013
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.
cookinginvictoria
December 12, 2012
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! :)
AntoniaJames
December 12, 2012
Mmmm, yum, this looks (and sounds) so good. I look forward to making it within the next few weeks. Congrats, Mrs L!! ;o)
Panfusine
December 12, 2012
This is an answer to my (irrational egg avoiding)prayers.. Thank you soo soo very much Mrs Larkin for this recipe!
drbabs
December 12, 2012
I so love this recipe! I'm so glad y'all discovered it! Congratulations on the Wildcard, Liz!
lapadia
December 12, 2012
A Christmas WildCard, yay, mrslarkin! Merry Christmas to you and to all...
JadeTree
October 15, 2012
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!)
mrslarkin
October 15, 2012
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!
JadeTree
October 15, 2012
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.
The F.
October 6, 2012
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!
The F.
October 5, 2012
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!
The F.
October 5, 2012
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!
mrslarkin
October 5, 2012
That's so great, TFE! Haven't ever roasted my own pumpkins. Can you share your method with us?
me B.
March 1, 2012
I just put a pan of this batter in the oven. I can't wait to taste it!!
me B.
March 21, 2012
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 :).
pianogirl
January 7, 2012
This sounds delicious. Ever try to make it with whole wheat pastry flour mixed with all purpose flour?
mrslarkin
January 7, 2012
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.
galsmu
December 5, 2011
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!
mrslarkin
December 5, 2011
That is so great to hear, galsmu! I agree, it's pretty amazing how delicious and moist this is, without eggs or butter.
EmilyC
November 21, 2011
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.
arielleclementine
October 26, 2011
Made this last night and it was wonderful! The perfect pumpkin bread! thanks for the recipe!!
compelled2cook
October 10, 2011
Made these as muffins and they were delicious and so easy! Added some dates to the original recipe and they worked perfectly
mrslarkin
October 26, 2011
thank you compelled2cook! so glad you enjoyed this recipe. the dates sound yummy!!!
TheWimpyVegetarian
December 24, 2010
I'm making this tomorrow for Christmas morning for us and our house guests. Can't wait!
mrslarkin
December 24, 2010
Oh, yay!! I hope everyone enjoys it!! We'll be munching on half of one that I stashed in the freezer. :-)
aargersi
December 22, 2010
Mrs L how many mini loafs do you think this will make? I am planning to add minis to XMas gift bags ..
mrslarkin
December 22, 2010
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.
aussiefoodie
December 19, 2010
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!!!
aargersi
December 14, 2010
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 ....
mrslarkin
December 14, 2010
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.
drbabs
December 9, 2010
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.)
mrslarkin
December 9, 2010
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.
drbabs
December 10, 2010
Mine is a little mushy in the center--puddingy--tastes delicious. Has that ever happened when you make it?
mrslarkin
December 10, 2010
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!!
drbabs
December 10, 2010
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.
fiveandspice
December 9, 2010
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!
mrslarkin
December 9, 2010
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
fiveandspice
December 10, 2010
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. :)
TheWimpyVegetarian
December 7, 2010
So many wonderful breads to bake, so little time. But I'm going to make time for this one. Looks great!!
Sagegreen
December 5, 2010
I can smell this right from my screen! Thanks for the smell of Christmas so early!
drbabs
December 5, 2010
I have some pumpkin in the freezer--it just might be my dinner tomorrow night.
drbabs
December 7, 2010
I didn't make it yet--I did Jenny's/Kitchen Butterfly's salmon--but I will soon.
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