16 October 2009

Pumpkin Bread

This is so easy to whip together in a flash (and you don't even need to pull out your KitchenAid Mixer)!  The recipe below only makes one loaf of pumpkin bread, but it is so delicious that I would recommend doubling the recipe and making two while you're at it.  A friend will love you for it [shout out to Narz].  There is nothing better than a warm bite of fluffy, light, cake-like pumpkin bread with cream cheese frosting!  Mmmm... Happy baking!

Pumpkin Bread 
(From Perfect Light Desserts & Proof of the Pudding Blog
Makes 1 Cake-like Loaf

2 1/4 C. Cake Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Nutmeg
1 Large Egg
1/3 C. Sugar
1/3 C. Dark Brown Sugar, firmly packed
3 Tbsp. Vegetable Oil
1 C. Canned Pumpkin Puree
1/2 C. Low-Fat Buttermilk

Position the rack in the middle of your oven and preheat to 350 degrees F.  Spray a 9''x5'' loaf pan with cooking spray.  In a medium bowl, stir together the first seven ingredients.  Sift the mixture onto a large sheet of wax paper (aerating the ingredients).  In another medium bowl, whisk the egg (to break it up); add sugar and brown sugar and beat it with a whisk for about a minute.  Whisk in oil, pumpkin puree, and buttermilk.  Slowly sift the flour mixture over the pumpkin mixture and fold the dry ingredients into the wet ingredients using a rubber spatula.  It may be lumpy, but that is okay.  Scrape the batter into a prepared pan and smooth the top.  Bake for 50 - 60 minutes.  Cool the loaf in the pan for 10 minutes, then turn it out onto a rack to cool completely.


  1. I bought the ingredients for this so I'm going to make it this week. Question though...what is pumkin puree? Is it the same as pumpkin pie filling?

  2. Pumpkin pie filling can sometimes have the spices in it already... just look at the ingredients and see if it says "Pumpkin" (only). Either way, you should be fine! :)