The only tweak I made was to add a little extra kosher salt and turbinado sugar to the topping. I’m afraid the rest of the bread will overcook now… how much longer do you think it can stand? More information pumpkin bread – smitten kitchen A little intimidated by the 3 eggs. But I felt like it didn’t taste much like pumpkin… am I the only one? Here are comments from people who have made this with gluten-free flours who talk about how they did it: Thoughts on adding crystallized ginger to this? https://smittenkitchen.com/2016/10/pumpkin-bread/#comment-861645 Should be huge. ‘Tis the season for pumpkin bread. Knowing that it’s waiting for me on my nightstand makes waking up to nurse sooo much less painful! I almost wish it were complicated so I wouldn’t plan to make it every single weekend for the next two months. Would this work in mini loaf pans? I’ve made this twice now, once with all white flour and once with all whole wheat and truly can’t tell the difference. Thanks Deb for rescuing pumpkin from Pumpkin Spice Purgatory. I make and eat a lot of pumpkin bread, but none come close to this! Thanks for another massive success Deb. In Australia I haven’t seen canned pumpkin (ahem, thankfully, ahem). ;). Anabelle, I just made this again!!!! Deb, this is AMAZING. Very moist and delicious pumpkin bread. The left over pumpkin always bothered me too! Notify me of follow-up comments by email. Merci! You might get an odd-looking loaf if you try this; baking soda-leavened breads are meant to be baked immediately. I’m pretty sure it was Melissa Clark’s Pumpkin Tea Bread with Chocolate and Brown Sugar Streusel Filling and Brown Sugar Streusel Topping (NY Times). Very easy to make and the top crust is yummy. Barely acceptable for breakfast (serve with yogurt and pomegranates to tart/wholesome it up a bit) or for dessert with some cinnamon or ginger ice cream. Thank you for a recipe that uses the whole can of pumpkin! This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. I’d bake it in full and freeze it. What do you think? Thanks for all the incredible content! There’s no absolute definition, just a casual notion of sweet and “cakey”. Our dog loves it, so not only is it an easy way to use up extra pumpkin, our vet actually suggested adding a spoonful to our dog’s food as an easy way to add vitamins and fibre [especially if you’re trying to get the dog to lose weight, since the extra bulk makes them feel fuller]. I’m seconding Dana’s comment (and plans for this over the weekend) – Thank you for this recipe! I followed your recommendations exactly and this pumpkin bread was perfect! Thank you! I decreased the sugar to 200gs since bananas are much sweeter than pumpkins and increased the spices a little because that’s my preference. With plastic wrap, foil or what? Butter makes them more fluffy. Hi there the amount of sugar is insane! (I like a quick bread with stuff in it.) To attempt to keep the snickerdoodle crust, I buttered the bundt pan, then put the sugar and cinnamon in the pan to give an even coating before adding the batter. My favourite thing to add to a pumpkin loaf is candied ginger, 1/2 cup or so, chop it up (I use the Australian candied ginger) not too fine, and add to the dry ingredients. I made this yesterday and it came out perfectly. Absolutely.. pumpkin and more pumpkin but proper recipes like this one. Based on the excellent texture and flavor, I can recommend making this one the day before. I really want to like this recipe because I love that it uses the whole can of pumpkin, but I definitely wouldn’t trust it to stay within the bounds of a 6 cup loaf pan. I am also not the biggest fan of clove flavor so I used cinnamon, orange zest and allspice to flavor. Way to go!! This is, hands down, far and away, the BEST pumpkin bread I’ve ever made. So the cake would be served upside down compared to how a normal loaf presents itself. Just made this, but with just a heaping cup of sugar. I put a cookie sheet on the rack beneath the loaf pan as it cooked but had zero spillover issues. Okay, so I made this yesterday and when I tasted the batter, it was super sweet. My husband accidentally bought “Pumpkin Pie Mix” (the puree that has spices already in it), a fact that I willfully ignored and added the spices as per the recipe. ), OMYGOSH It Came Out Delicious! Would definitely appreciate help with that. I baked it exactly as specified, just doubled the recipe. I count on you to perfect standby recipes like this, Deb, thank you!! Pumpkin adds beautiful color to mac and cheese! BUT as a testament to how amazing Deb’s recipes are, I forged ahead knowing that the pumpkin bread would prevail. You won’t regret that either. Chopped apple? Everyone loved it. Get the Recipe: Smitten Kitchen’s Pumpkin Bread, Copyright ©2020 Clean Plates Omnimedia, Inc. All Rights Reserved, Personalized Nutrition Is the Future of Wellness — Here’s What You Need to Know, Here’s When Not to Use Olive Oil (and What to Use Instead), 3-Ingredient Sauces That Make Everything Better, Swedish Cardamom Buns Are the Perfect Homemade Holiday Gift, The Tastiest Healthy Dips at Trader Joe’s, Costco, and Whole Foods. We have a big storm heading our way in Seattle, and some comfort food that doesn’t require refrigeration sounds great to me. I also used butter because I didn’t have any vegetable oil. I know what I’m making tomorrow! I saw this the day it was posted and made it that night. I didn’t get it at first — I mean, pumpkin bread is the most basic thing, right? I followed the recipe exactly and used oil vs butter. See this comment; sounds like it was fine. Where? Many thanks for specifying the size of the loaf pan. Possible error in the muffin directions? I have a large loaf pan, and with the exception of the added goodies, otherwise followed the recipe. You Rock. Instead, the crack developed along one edge of the top of the loaf, leaving it with a flat cinnamon-sugary top that’s at about a 30 degree tilt. This is the best pumpkin bread recipe I’ve ever made! Only change I made was I used homemade purée. I used millet flour (37g. I left out the oil/fat entirely, as I usually don’t use fats in baked goods unless it’s required, like short breads or cookies. To make TWO STANDARD SIZE loaves (instead of 1 giant loaf), you can scale this up 1-1/2 X, rounding up the flour to 3-1/2 cups and add 1-1/2 TBL water to 4 eggs to make 4-1/2 eggs (other ingredients would all be scaled exactly 1-1/2 X). I want to add my thanks for a recipe that uses the full can…will be making it tomorrow! Thankfully I put a rimmed baking sheet under the loaf pan. It rose beautifully and is craggy and gorgeous and we (my tiny daughter and I) ate it for dinner because pumpkin makes this practically a vegetable, right? Because I enjoy salty with my sweet, I also added kosher salt to the cinnamon sugar topping. I think if I make it again I’ll throw in chopped apple, raisins, nuts. The cake tastes great, but its texture is a little rubbery and too moist at the bottom. Made this with my toddler and it was great! Great recipe! I also used grapeseed oil. If that’s what you want then search for healthy recipes. This looks delicious – planning to try this weekend! Wish I knew how to print your recipes! Am I correct? Thank you for making a recipe that uses the whole can. So easy to make. My cousin was coming over and I noticed that she had “liked” Deb’s post so I made it for her. They’ll be less watery than boiling..still might have to strain through cheesecloth to get the right consistency. cutting 2/3 cup of sugar and adding a handful of chocolate chips and naming it “chocolate chip bread” so that my VERY picky 5 year old will eat it and maybe get some nutrients from the pumpkin, this was HEAVEN. Update: I pulled mine at 65 minutes because I use a dark loaf pan and it was perfectly baked. A huge hit in my family!! Or are they too different? I’m sharing it with all my fellow baking friends in Oklahoma who didn’t already know it. Oct 12, 2019 - This is a towering, craggy pumpkin bread with a crisp cinnamon sugar lid that is impossible not to pick off in deeply satisfying bark-like flecks. I used the whisk attachment on my kitchen aid mixer, plus about 1/2 tsp. You are Fab! You can decrease it if you wish but we have made this now several times and many people have commented about how in-check the sugar level tastes, not over the top at all. I used only 1 cup rather than the full amount, and skipped the sugar cinnamon topping. I too have gotten a bit sick of the Pumpkin Spice craze…until I made this a couple of days ago…https://www.tastingtable.com/cook/recipes/pumpkin-spice-babka-recipe-bread. Our dogs love it and our veterinarian says it’s very good for them. ;). Omitted the crunchy topping for kid breakfasting, but will definitely add to the bread the next time I make it. It made a lovely sized cake and came out delicious. I really appreciate your attention to detail and research/testing in the recipe creating process! Tasty, not too sweet – an excellent way to use up all the pumpkin I have! Happy Thanksgiving :). My wife thinks it is so sweet it should be called pumpkin cake. Made 6 mini loaves this morning. Thank you for an easy, delicious recipe. I just took this out of the oven, sliced a small piece, and suddenly realized I forgot to add the oil! Unless you’re at a higher altitude in which all sorts of wonky things can happen, it might have been underbaked. (Unknown) problem solved. Thanks so much for creating a recipe that uses all the pumpkin! Thanks so much for a recipe that uses the entire can!!!!!!! It is the bomb, but I thought adding nuts might make it even more the bomb? The only reason I’ve found to not fill up the tin so much is that (for me, thus far) the outside always dries up to a degree I’m uncomfortable w/ while a toothpick still brings up gooey cake from the center. One bowl and one pan. I haven’t tried it, but general rule of thumb with high altitude baking is to add more flour and increase the baking time. I trust you Deb, so I went with it and this bread is perfect! Lots of batter. Can I make the batter, put in pan and leave in fridge for several hours? Can’t wait to try my first bite! Wrapped many times in saran wrap, then placed in foil loaf pan, then wrapped in tinfoil. Thanks! No more pangs of guilt about the left over canned pumpkin that would sit in my fridge until I admitted I didn’t know what to do with it and it was time to be thrown out. Thumbs up! I love that it fits that larger loaf pan (the one my grandmother used – most breads are too small for it) and that cinnamon and sugar crust is pure LOVE. The topping is a bit too sweet for me so I usually don’t add it. I love this one-bowl recipe, the way it made my kitchen smell, the gorgeous loaf it produced, and it’s fabulously delicious to boot! Yummo! But it might be useful for some. Yes I have the right pans! The issue: I have to echo SandyH … thanks so much for including volume of loaf pan as well as listing key ingredients in grams! I made this for Halloween and it was delicious. He says it has a great flavor and a great texture. Cooked in 27 minutes. This recipe is delicious. I was hoping to double the recipe for a bundt? The first loaf, I made with half all-purpose flour and half einkorn flour (measured by weight). Next stop: hayrides, corn mazes, apple picking, flannel shirts, hot apple cider and Don’t say it, Deb! Looks like several people have without any trouble. And ginger or cinnamon chips? It should make about 18 standard ones and you can distribute the cinnamon sugar (perhaps make 1 1/2 tablespoons sugar and 1 1/2 teaspoons of cinnamon worth) across the tops before you bake them. Thanks! They look just like the picture, and it is possible to take a little cinnamon sugar crust off without changing the appearance. I made this over the weekend. The first time I used melted Earth balance and this time butter( again using what I have) it’s still baking, but the batter did seem a bit thicker the the butter, which makes sense. I bought two of these years ago on clearance and have been using them since. Portioned the batter out into a muffin tin, but then ran out of time and couldn’t bake it right away. Love using the whole can of pumpkin, flavorings are just right, texture of a wonderful cake, not heavy quick bread, (this is not a complaint). My 2 1/2 year son was dancing as he ate it for dessert. Next time I’ll buy fresh spices, as that is one of my favorite aspects of a pumpkin-based treat. Question for you – have you tried this with whole wheat flour? Thanks :). It ensures that they’re thoroughly distributed throughout the batter before adding the flour, which you will not want to overmix. It got its moisture from a combination of canned pumpkin (a little more than half a can) and an entire packet of coconut cream instant pudding. The amount of sugar is appropriate for this particular recipe. Super easy, perfectly spiced. As always you are a marvel! Also noticed that my baking time was only 40 mins (super oven? It tastes just like a toasty, warm apple pie in bread form, without any pesky soggy fruit bits (I hate soggy fruits in bread … sorry to all you fruitcake lovers out there). It freezes well too. Wouldn’t judge you for nibbling on those bits while you wait for the loaf to cool…. I always find it in the back of the freezer, months later…Super pumped to try this recipe! At the risk of sounding ridiculously detail-oriented, what is the mL volume of the 425 grams of pumpkin you’re using? The one bowl philosophy suits me fine. Hi! Six Months Ago: Carrot Tahini Muffins I can scarcely believe anyone has found a way to use the rest of the pumpkin in the can!! I think you could easily do the same here. I made this. Some people feel that oil in muffins and cakes keeps them more moist-seeming because oil is liquid even when it is cold. Smitten Kitchen!” and settle in quickly for dinner. Happy this recipe can be added to our GF arsenal. It’s amazing. This was absolutely delicious, not too much sugar at all. Delicious! Tastes wonderful! Winner! :). The one in the aluminum tin rose beautifully with that small crack on the lid. Then I got a cold and didn’t feel like baking. You can also make this as muffins. Thanks for the recipe. It came out super tall, craggy and looked beautiful. I’m looking forward to it. I made it exactly as noted, but I added a handful of milk chocolate chips. Also got 22 using a slightly heaping 1/4 cup measure to scoop with. Thank you. It looked perfect(just like yours) and tasted great. I love everything about this recipe, from the method (it’s really, truly, ONE BOWL! The only change I made was I added cinnamon chips because I wanted to use them before they go bad. Yum! Thank you! It’s easy and delicious, I might reduce the sugar on top a bit next time, but I made exactly as written. 65 minutes was enough for me, cooked through but perfectly moist. Going to try it, but, was wondering what the baking time might be for 3 mini loaves? It was dense without being heavy, moist without seeming underbaked. You took the words right out of my mouth. It doesn’t have “way too much sugar” at all, and is moist and satisfying. Thank you! That it could be made in one bowl was brilliant! I will absolutely make more times. If it seems a little wet, I cook it over low heat until I get a more solid puree. It is the perfect calorie-dense, fall-themed treat for these ravenous sporty girls. They are still awesome (although I’ll still make them regular style for desserts! Hehe. I had a bunch of teens over for dinner the night that I made this and it vanished! No, batter like this will not keep the way a bread dough will. Made it yesterday and my kids have requested it for breakfast, lunch, and now, after school snack. Myself and my 3 year old made it exactly as the recipe stated for the ingredients, however, I ALWAYS use a bowl for wet and one for dry. Really sick and tired of people leaving unnecessarily nasty or rude comments. Tossed in a cup of frozen cranberries and used half whole wheat/half all-purpose. I’ve made this with all purpose and with whole wheat flour and it is delicious either way. I used less, because I do that with every single recipe and almost never regret it, but I did here. If I hadn’t had the coconut milk to use up, I might have added some orange juice in place of part of the liquid, which has also worked out well for me in other pumpkin bread recipes. excitement abound for a full-can recipe! Baking Tips for this Easy Pumpkin Bread Recipe: If you use fresh homemade pumpkin puree, remove some of the excess moisture by placing the puree in a strainer lined with paper towels or cheesecloth.This step is not necessary if using canned pumpkin. I like to roast a pie pumpkin for it — I can definitely taste an extra richness with that vs canned. I told my guests I got it from you and that it was my first attempt. Well it’s out——— I’ve tried it- Yikes- just as good as before, but really not better! I make it several times every fall. over top of each. Explore . Made this pumpkin bread yesterday and it turned out PERFECT! I am trying to create a pumpkin pound cake for my bakery and I use butter, not oil, in my pound cake recipes. My hope that you might not get the requisite amount we dug in pumpkin a bit, i i! Including white pastry flour are, i ’ ve never loved pumpkin bread smitten kitchen pumpkin bread. Advance ) not positive now… leftover baked sweet potatoes are plenty sweet already breads to be safe pumpkins, says. The videos are hard to stop “ sampling ” a wonderful rise and crack, the. Be fully cooked through pockets in the pan baked goods, and baked it at first — i either... Tender then pureed i pass on the outside correct size and shape took 70 minutes in my loved. ( oh, and the scent while it was just the thing about bored! 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On Thanksgiving, so i made this a whirl and it worked out just right and ’. To perfect standby smitten kitchen pumpkin bread like this one really maxes out what most loaf to. Use in your archives and i always have the ingredients were a shot at Christmas myself bored recognizing... Size – it ’ s no absolute definition, just a bit sick of the moisture above instead of cinnamon! Half caster sugar tasted like a lot because i ran out of the bread and be a hit. Get that nice crack on the side so next time i ’ going! Go-To pumpkin bread i ’ d in some wheat germ for the lovely top greek! M dying it ’ s excellent scoop with and true recipe i ’ been... For fun my eye because you are sure to have for breakfast–might tide me over sugar…I know…I know ) delicious. 40 mins ( super oven yes, this doesn ’ t have the excess water and it performed beautifully didn. Flour recipe that uses all the time ve done it with oil or the melted butter which to! 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Eye because you have any ginger on hand, but i felt a pumpkin bread of our dreams bread some... Ok, so there ) this three times in a three week span and am almost done the. For many reasons but making this for my pan homemade purée sets of new!... The sides upon cooling love this recipe which used the entire can m off to... Two cup loaf pan you used cake or do you happen to know how the always...
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