Simple Pumpkin Bread

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Yield: about 18 servings

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Made with our baking mix, this classic quick bread is even quicker than normal. The lower-protein ("soft") flour in the baking mix makes the bread beautifully soft and tender.

Simple Pumpkin Bread

star rating (3) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 18 servings
Published: 08/23/2012

Ingredients

  • 1/3 cup vegetable oil
  • 1 cup brown sugar, light or dark, firmly packed
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 3 large eggs
  • 1/4 cup molasses
  • 2 1/2 cups (10 5/8 ounces) King Arthur Flour All-Purpose Baking Mix
  • 1 teaspoon pumpkin pie spice,* optional
  • 1/2 cup chopped walnuts or chocolate chips, optional
  • **Or substitute 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves.

Directions

1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan.

2) In a large bowl, combine the oil, sugar, pumpkin, eggs, and molasses, beating until smooth.

3) Whisk together the baking mix and the pumpkin pie spice, then stir into the wet ingredients until evenly distributed; some lumps are OK.

4) Add the walnuts or chips, stirring just until distributed.

5) Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.

6) Bake the bread for 40 minutes, then gently lay a piece of aluminum foil across the top to prevent over-browning.

7) Bake for an additional 15 to 25 minutes (10 to 20 minutes for the tea loaf pan). Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter; if it does, bake the bread for an additional 5 minutes, or until it tests done.

8) Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.

Yield: about 18 servings.

Reviews

1
  • star rating 12/12/2013
  • servant2mycat from KAF Community
  • Great recipe! The whole secret to this bread turning out well is to barely beat the ingredients just enough to mix the wet ingredients. Then, with a tablespoon, I gently stirred the flour mixture and wet ingredients together so that it was mixed well. I smoothed the top a bit after putting it in my pan, and it was great! The whole key is NOT OVERMIXING!
  • star rating 08/26/2013
  • Mary from Vermont
  • rubbery, no texture and no favor
    I am sorry this was a disappointment. As with all quick breads and muffin batters, be sure to not overmix. The batter needs a gentle hand. Elisabeth
1
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