I am giddy and so excited to share with you my all time favorite, go to fall recipe…P U M P K I N  B R E A D!

This recipe is crazy delicious, and would make a divine breakfast for your weekend guests. Our neighbors beg for this bread..it is so, so good and so much fun to gift to others! I think the secret ingredient is using fresh pumpkin puree, and although this takes a little effort, it is totally worth it.  It freezes beautifully so I always make an extra large batch of pumpkin puree to use throughout this beautiful season of fall! I know you will enJOY!



you will need…

(makes 1 loaf)

4 tablespoons butter, softened (+more for buttering pan)
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 1/2 cups sugar
1/4 cup vegetable oil
1 cup fresh *pumpkin puree(recipe below)
2 eggs
2/3 cup water


Preheat oven to 350 degrees. Using softened butter, coat the bottom and sides of a 9-inch loaf pan.

Combine the dry ingredients in a small bowl: flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves.

Using a mixer, beat the butter, sugar, and oil until light and fluffy, about 3 minutes. Add the pumpkin puree and mix until combined. Add eggs.

Add 1/4 cup of the flour mixture then 1/4 cup of water and mix until combined. Repeat this step until all flour mixture and water is used._JTR8212

Pour batter into pan, and bake for about 60 to 75 minutes (time varies with ovens) until a toothpick comes out clean. *To prevent browning, carefully cover the bread with aluminum foil once it begins to brown. Make sure bread does not touch foil during baking as it will stick to the foil. Allow to cool for about 15 minutes before removing from pan. EnJOY!


I love gifting this bread during the fall. It makes for the perfect “happy” for someone under the weather or simply for just a thinking of you! I found these disposable pans at the Container Store. After baking, wrap with cellophane and tie with a fall color ribbon. If you’re feeling extra fancy, adorn with a wooden knife and label. _JTR4590


(recipe inspired from Bobby Flay’s Pumpkin Bread Pudding)


Preheat oven to 350 degrees. Rinse and clean exterior of a medium sized pumpkin. Carefully cut and remove the top, and scrape out the inside of the pumpkin. Cut the pumpkin into several small wedges and place on two lined baking sheets. Bake for about 45 minutes or until a you can easily pierce pumpkin with a fork. Remove from oven and allow to slightly cool. While the pumpkin is still warm, carefully remove outer skin, and place in a blender. Puree cooled pumpkin (our Vitamix works beautifully on speed 10)._JTR8187

*SAVVY HINT: When baking this recipe, I always make an extra mixture of spices to store in an airtight container to use for the next time I make pumpkin bread. Also, measure and store 1 cup of pumpkin puree in ziplock bags and store in freezer. These two steps make this recipe a breeze the next time you make pumpkin bread!



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