Home baking: Pumpkin bread with autumn spices
At Bakker Goedhart, we love seasonal baking. Pumpkin is a good example of this: a pure ingredient that suits this time of year. With this recipe, we share a piece of our home craftsmanship. Because what we do on a large scale every day is something you can do in your own kitchen, of course.
Pumpkin bread with autumn spices
Autumn calls for something warm out of the oven, like this pumpkin bread. Although, bread... that's what it's called, but it feels more like cake. The pumpkin puree makes it nice and creamy and gives it a warm orange color. Just bake, let it cool down, and you have a lovely slice to go with coffee or tea.
Preparation time: 20 minutes
Oven time: 55—60 minutes
Total time: ± 1 hour 15 minutes
Ingredients
- 210 grams of flour
- 1 teaspoon of baking soda (sodium bicarbonate)
- ½ teaspoon of baking powder
- ½ teaspoon of salt
- 1¼ teaspoon of cinnamon
- ¼ teaspoon of ginger powder
- ¼ teaspoon of nutmeg
- ⁄1 teaspoon of clove powder
- 250 gram pumpkin puree
- 150 grams of granulated sugar
- 100 gram light brown sugar
- 120 ml sunflower oil
- 60 ml buttermilk
- 2 eggs
- 1 teaspoon of vanilla extract
Optional:
- 90 grams of chopped walnuts or pecans
- 190 gram dark or milk chocolate chips
Preparation method
- Preheat the oven
Preheat the oven to 175 °C (top and bottom heat). Grease a cake pan (9 × 25 cm) with butter or baking spray and line it with baking paper. - Mix dry ingredients
In a bowl, mix: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. - Mix wet ingredients
In another bowl, whisk together: pumpkin puree, granulated sugar, caster sugar, oil, buttermilk, eggs and vanilla until smooth. - Merge
Add the dry mixture to the wet one and stir until smooth. Optionally, mix in the nuts or chocolate. - Baking
Pour the batter into the mold. Bake 55—60 minutes in the middle of the oven, until a skewer comes out of the bread clean. If the top gets too dark, cover with aluminum foil. - Cool down
Let it cool in the tin for 20 minutes, then carefully remove the bread and let it cool down on a rack.
Save:
- Airtight packaging, can be kept at room temperature for 3—4 days.
- In the fridge for up to 6 days.
- Can be frozen for up to 3 months, well packaged in foil and a freezer bag.
Source:
Freely translated from “Classic Pumpkin Bread” from Danielle Rye, Live Well Bake Often (https://www.livewellbakeoften.com/classic-pumpkin-bread/).