As the summer comes in to a close and leaves start to change with cooler weather the urge for warm spicy pumpkin bread starts up. This recipe came from an older recipe from my mother that has been updated (not by much) for today’s bakers. It took a handful of tries to get it right but it is my all time favorite pumpkin bread moist and stays well for a few days after baking!
The Perfect Pumpkin Bread
Ingredients & What They Do:
1.Pumpkin – There is A LOT of pumpkin in this recipe and this will give it moisture and richness when combined with the holiday spices. We used fresh baked pumpkin for this recipe but often use 1 – 15 ounce can pf pumpkin for quick baking.
2. Oil vs. Butter – Whether you use coconut oil or butter both will give this cake moisture.
3. Holiday Spices – We use a handful of spice to give this pumpkin bread its flavor. Cinnamon, Cloves, Allspice and Cardamom for a lift, all these spices together bring out that yummy flavor in this perfect pumpkin bread.
Canned or Fresh Baked Pumpkin
What to use fresh baked pumpkin or canned pumpkin, and does it make a difference? There are many ways to look at what pumpkin to use (fresh baked or canned) and for the most part we use canned pumpkin for quick baking and consistent results. But sometimes during the fall when fresh pumpkins of all varieties are available we get the baking urge and love to try our recipes with a fresh baked pumpkin.
Included in this recipe are key ingredients in both weights (grams) and in cups/tablespoons etc. Try something new and bake with weighed ingredients. There are a number of schools of thought in the cooking world as to which is better and why. Most home bakers, like us were brought up with measured baking to discover later the ability to scale and adjust with weighed baking.Print Print