Pumpkin bread screams the beginning of fall. A cozy sweater, a latte and a piece of this wonderful pumpkin bread filled with warm spices is the dream to start every crisp fall morning. I will admit, Im not the biggest lover of pumpkin things, and you will never see me drinking a Starbucks PSL, but this bread lets the spices shine and has a delicate pumpkin flavor that doesn’t overwhelm the flavors.
The recipe is loosely based of a Old Maine recipe, but I made quite a few changes to get the balance of spices and pumpkin. If you are looking for a very spicy flavor, one of my favorites is my gingerbread cake!
This pumpkin bread recipe makes two standard sized loafs, but I found the most gorgeous bundt pan on sale at Williams Sonoma and I had to try it. Well, I learned a lot about bundt pans this weekend – mainly that the more ornate and beautiful it is, the more it just won’t come out of the pan.
After a disastrous failure on my first round I did some research on how to make these pans work. I found Tessa’s tips at Handle the Heat the most helpful. I added a few steps to mine because I did not want to experience the last bundt cake heartache again! Right before I added the batter to the pan, I coated the whole pan (every nook and cranny!) with soft, not melted, shortening using a pastry brush. Then I coated the pan with a generous amount of almond flour and then a second coat of granulated sugar and then immediately poured the batter in to bake.
Overkill? Probably, but it came out perfect! The larger granules of the sugar and almond flour created a great non-stick barrier to the pan. If your bundt pan is less ornate than the one I used, you may not have to do both sugar and almond flour – but I now rather be safe than sorry.
This pumpkin bread has enough flavor and richness to stand on it’s own. It really doesn’t need any additional frostings or glaze but I love a quick “snow” of powdered sugar for presentation.
These loaves freeze really well for a month or two when wrapped really well and are awesome gifts. Pull one out of the freezer, let it thaw and you have a beautiful gift for a housewarming, the holidays or just because.
- 420 g (3-½) All-Purpose Flour
- 2 tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice
- 1-½ tsp Ground Cinnamon
- 1 tsp Salt
- 15 oz Canned Pumpkin, regular not pumpkin pie mix
- 1 cup Oil, I use Canola
- ⅔ cup Plant-Based Milk
- 2 tsp Apple Cider Vinegar
- 3 Tbsp Flax Meal, ground flax seeds
- 9 Tbsp Water
- 600 g (3 cups) Sugar
- Powdered Sugar optional for decor
- Preheat oven to 350F. In a medium mixing bowl combine all your dry ingredients (flour, baking soda, pumpkin pie spice, cinnamon and salt). Whisk together very well and set aside.
- In a small bowl, combine flax meal and water and beat well with a whisk or fork and set aside.
- In a large mixing bowl combine the pumpkin, oil, milk, vinegar and sugar. Whisk well (you can also make in a stand mixer if preferred) the ingredients may not come together perfectly because of the pumpkin and the oil, that's okay.
- Add the flax egg mixture to the wet ingredients and mix well.
- Slowly start adding your dry ingredients to the wet, stirring well between each addition. You can start out with a whisk, but will need to switch to a spatula since it is a very thick batter (or of course, let the mixer do all the work).
- This recipe will make one bundt cake or two standard size loaf pans. Grease and flour them – for the bundt cake pan, grease with soft shortening and cover in almond meal or granulated sugar for a better release.
- Bake for 40-50 minutes or until golden brown and a toothpick comes out clean. Once cooled, sprinkle with powdered sugar. These loaves freeze very well and also make wonderful gifts!
I love the texture and the crumb on this pumpkin bread. It is dense and moist but holds it’s shape and doesn’t crumble. It really is the perfect treat on a crisp fall day!