I haven’t had or made pumpkin bread in ages. Which is a shame.
Pumpkin bread is a special kind of delicacy. I remember eating it as a kid. The sticky-gooey crust. The moist deliciousness. Way better than banana bread, if you ask me.
I’m not sure what happened to the original recipe (Mama, please send it!) so I had to settle for a new recipe. The original recipe came from Joy the Baker and just so happened to be vegan. Fitting, since I just so happened to be out of eggs.
The texture of the bread was great—though no sticky-gooey crust. And…it actually gets better (more moist, in fact) the next day.
- 1 cup unbleached all-purpose flour
- 2 1/2 cups whole wheat flour
- 1 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp freshly grated nutmeg
- 1 tsp allspice
- 1 15-oz can pumpkin puree
- 1 cup safflower oil
- 1/3 cup maple syrup
- 1/3 cup water
Preheat oven to 350°F.
Grease and flour two loaf pans and set aside.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt, and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in.
Divide the dough between the two greased pans. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven.
Let rest in the pans for 20 minutes, then invert onto a cooling rack.