Pumpkin Bread

Pumpkin: the long reigning king of the Fall. Pumpkin spice has had a chokehold on the US for years and years now. Some of it has carved a treasured space in our hearts, like the now-classic pumpkin spiced latte. However, there have also been some definite misses (looking at you, pumpkin spiced cheese). No matter where you fall on the pumpkin loving scale though, you have to give the fans credit for their innovative dedication. They’re really built an entire culture around a beloved squash and spice blend.

But sometimes, you need to step back from the more unique desserts and return to the long standing staples. Pumpkin bread is one of those staples that so many of us return to time and time again, for very good reason. It’s soft, fragrant, and overrun with coziness. This recipe is intentionally incredibly easy, so even the least experienced baker can jump in for the holidays! No specialty equipment needed, just a bit of time and effort. Prepare for your kitchen to smell like what autumnal dreams are made of.

FAQs and Science

Why drain the pumpkin overnight?

Canned pumpkin naturally contains a lot of moisture. To keep the necessary formula for a successful loaf of pumpkin bread, many bakers will have you only add in a portion of the can. The problem? You end up with a bland loaf. This is where draining the excess moisture swoops in to save the day. That way, you get a solid punch of pumpkin, but your bread remains soft and delicious!

Is there a faster way to get excess water out of the canned pumpkin? I don’t want to wait!

There is! I prefer to drain it overnight and let gravity do the work while I sleep, but you can bring evaporation into play instead. Place the pumpkin into a saucepan on the stove and heat it over medium heat, stirring consistently. Be sure to keep scraping the bottom, so no pumpkin cooks onto it and gets stuck. Do this for about 10 minutes or so, then transfer the thickened pumpkin into a clean bowl and allow it to cool down to room temperature once more.

Can I use a pre-made pumpkin pie spice blend instead of using all of those individually listed spices?

Of course! This is a pro-use what you have household, so if that’s what you have already, go for it. Measure out 1 Tablespoon of pumpkin pie spice and follow the recipe as instructed.

Why do the eggs need to be room temperature? Is there a quick way to warm them up?

Baking is chemistry, at its core. Delicious, delicious chemistry. All of the wet ingredients being the same temperature makes it easier for them to emulsify while you whisk them all together. But there’s no need to take eggs out of the fridge 6 hours ahead of time! Just place them in a small bowl and cover them completely with the hottest water that comes out of your tap. Do this at the beginning of the recipe, and by the time you’re ready to crack into the eggs, they’ll be the perfect temperature.

My batter looks pretty thick, should I be concerned?

Not at all! It’s a bit of a thicker batter, but it comes out perfectly soft and moist in the end. 

What You’ll Need

• Parchment paper
• 9×5 inch loaf pan
• Nonstick baking spray
• Large mixing bowl
• Medium mixing bowl
• Small bowl
• Sieve
• Dry measuring cups
• Measuring spoons
• Whisk
• Rubber spatula
• Cooling rack

The Process

Begin the night before you’re ready to bake the bread. Before you turn away, I promise this step only takes about a minute to set up and leave alone for the night. Line a sieve with either a clean tea towel or a few sheets of paper towel, then place the canned pumpkin inside. Fold any part of the towel hanging over the rim on top of the pumpkin, to get it out of the way, and cover the entire thing in plastic wrap. Place it in the fridge to drain overnight, or leave for up to a day ahead of time.

As soon as you’re ready to bake, preheat the oven to 350 F, on the convection setting if possible, and prepare the pan. The convection setting on your oven just helps to bake more evenly, but it wont ruin anything if you don’t have that option. Line the bottom and up the two longer sides of a 9×5 inch loaf pan with parchment paper. Spray the two uncovered sides with a nonstick baking spray, or coat them in a thin layer of butter. This way, the bread will slide out of the pan with no resistance once it’s finished. Set this pan aside.

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, and allspice. Whisking the dry goods together beforehand helps to ensure they’re evenly distributed. There’s nothing worse than taking a bite of something and tasting a pocket of salt or cinnamon. Make a well in the center, to help the wet mixture reach the bottom of the spiced flour, and set the dry goods aside.

In a medium microwave-safe mixing bowl, heat the butter until it’s just melted. If the mixing bowl you have is not heat safe, melt the butter in a separate vessel that is and then just pour it into the mixing bowl. Scrape in as much of it as you can, using a rubber spatula. Add in the drained pumpkin, brown sugar, egg, yolk, and vanilla extract. Whisk them until the mixture comes together evenly.

Using a rubber spatula, pour the pumpkin mixture into the well of the dry goods, taking care to scrape in as much off the sides of the bowl as you can. It’s a thicker batter by nature, so you need as much of the wet mix as you can get in there.

Gently stir the two together, until all of the flour has been incorporated, leaving no streaks behind. Do not mix beyond all of the spiced flour absorbing, or you run the risk of over-mixing. Over-mixing any batter means too much gluten development, which means a tough baked good. We want delightfully soft pumpkin bread.

Pour the finished batter into the prepared loaf pan, making sure to spread it out as evenly as you can manage. Don’t worry about the top not being perfectly smooth, it will settle down in the oven. Place it in the oven for 70-75 minutes, flipping it around halfway through baking. 

It’s finished once a toothpick poked in the center comes out clean. I recommend placing the loaf pan on a baking sheet, to make it easier to flip around and remove from the oven.

After it’s finished baking, allow the pan to set up in the pan for 5 minutes before removing it to transfer over to a wire rack. If you try to take it out too early, it’s more likely to stick to the pan where it can, so these 5 minutes are crucial. Once it’s out, carefully peel the parchment paper off the sides of the bread and allow it to cool completely before digging in. Slice into 10 portions, or your desired amount, and store in an airtight container or gallon sized zip-top bag for up to 2 days. Enjoy!

Pumpkin Bread

Bake Time: 350F for 70-75 minutes
Servings: 10 slices
Total Time: 1 hour 40 minutes
Prep Time: 30 Minutes

Ingredients:

• 15-oz can of pure pumpkin puree
• 2 ⅓ cups all-purpose flour
• ¾ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon grated nutmeg
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground allspice
• 12 Tablespoons unsalted butter
• 1 ⅓ cup light brown sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract

Directions

1. Begin the night before you’re ready to bake the bread. Line a sieve with either a clean tea towel or a few sheets of paper towel, then place the canned pumpkin inside. Fold any part of the towel hanging over the rim on top of the pumpkin, and cover the entire thing in plastic wrap. Place it in the fridge to drain overnight.
2. As soon as you’re ready to bake, preheat the oven to 350 F, on the convection setting if possible, and prepare the pan. Line the bottom and up the two longer sides of a 9×5 inch loaf pan with parchment paper. Spray the two uncovered sides with a nonstick baking spray, or coat them in a thin layer of butter. Set this pan aside.
3. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, clove, and allspice. Make a well in the center, and set the dry goods aside.
4. In a medium microwave-safe mixing bowl, heat the butter until it’s just melted. Add in the drained pumpkin, brown sugar, egg, yolk, and vanilla extract. Whisk them until the mixture is homogeneous.
5. Using a rubber spatula, pour the pumpkin mixture into the well of the dry goods, taking care to scrape in as much off the sides of the bowl as you can. Gently stir the two together, until all of the flour has been incorporated, leaving no streaks behind.
6. Pour the finished batter into the prepared loaf pan, making sure to spread it out as evenly as you can manage. Place it in the oven for 70-75 minutes, flipping it around halfway through baking. It’s finished once a toothpick poked in the center comes out clean.
7. After it’s finished baking, allow the pan to set up in the pan for 5 minutes before removing it to transfer over to a wire rack. Carefully peel the parchment paper off the sides of the bread and allow it to cool completely before digging in. Slice the bread into 10 portions, or your desired amount, and store in an airtight container or gallon sized zip-top bag for up to 2 days. Enjoy!

Tips

• If you don’t have the time to set the pumpkin up to drain overnight, you can reduce it on the stove instead! Place the canned pumpkin into a saucepan and cook it over medium heat. Stir constantly, so nothing will stick to the bottom. Heat for 10 minutes or so, or until the pumpkin has visibly thickened. Transfer the hot pumpkin over to a cool bowl and stick it in the fridge. Once it’s reached room temperature once more, proceed with the recipe as written.
• If you would prefer to use a blend of pumpkin pie spice instead of measuring out each individual spice, feel free! Measure out 1 Tablespoon of pumpkin pie spice, and follow the rest of the recipe as directed.