Just in time for Fall brunches and late-afternoon coffee breaks, we present our definitive recipe for pumpkin bread. You really can't mess this one up.
At Cafe Drake HRV we divide the pumpkin bread batter between three mini loaf pans but the recipe will also fill the standard, larger bread pan. Additional add-ins might include raisins or dried cranberries. Beyond these humble flourishes further adjustments to the recipe are not recommended!
Begin by preheating the oven to 350 degrees F. Stir together in a large mixing bowl: 1/2 cup all-purpose flour, 1 cup whole wheat flour, 1/2 t. salt, 1 cup sugar (or honey) and 1 t. baking soda. In a separate bowl mix together very well: 1 1/3 cups pumpkin puree (canned works beautifully), 1/2 cup vegetable oil, 2 eggs, 1/4 cup water, 1/2 t. ground cinnamon, 1/4 t. ground nutmeg and 1/4 t. ground allspice.
Mix the wet ingredients in to the dry ingredients, stirring only as much as needed to incorporate all. Finally, stir in 1/2 cup chopped walnuts or pecans. if you want to add raisins or dried cranberries, do it now.
Pour the bread batter into 1 regular size or three mini loaf pans. The pans should be well buttered or oiled.
Bake for 50-60 minutes or until the center of the bread is no longer gooey when tested with a toothpick or chopstick. A slight undercooked texture is preferable to a dry bread.
When the bread is done, remove loaf/loaves from pan(s) and cool on a wire rack.
The bread is perfect as is but also delightful toasted, with butter and/or honey.
Our pumpkin bread freezes remarkably well, losing neither texture or flavor when thawed.