Pumpkin Bread

Adapted from Bon Appetit, November 2001

Makes 6 mini loaves


  •     3-1/2 cups unbleached all purpose flour
  •     2 teaspoons baking powder
  •     2 teaspoons baking soda
  •     1-1/2 teaspoons salt
  •     1-1/2 teaspoons ground cinnamon
  •     3/4 teaspoon ground nutmeg
  •     1/2 teaspoon allspice
  •     3 cups canned pure pumpkin (about 24 ounces)
  •     1 cup sugar
  •     1 cup (packed) golden brown sugar
  •     1 cup vegetable oil
  •     4 large eggs
  •     1 teaspoon minced peeled fresh ginger
  •     1 teaspoon pure vanilla extract
  •     3/4 cup buttermilk


Step 1: Preheat oven to 350°F. Spray six 5-3/4 x 3-1/4 x 2-inch baby loaf pans with nonstick spray.

Step 2: Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and all spice in medium bowl; whisk to blend.

Step 3: Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then eggs 1 at a time, then minced ginger and vanilla.

Step 4: Stir in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Divide batter among prepared pans.

Step 5: Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans. Can be made 1 day ahead. Cover; store at room temperature.

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