When the leaves start to change colors, pumpkin everything starts to line the shelves at the grocery store. Pumpkin beer, pumpkin coffee creamer, pumpkin granola – you name it. While it’s easy to pick up your favorite pumpkin spice treats at the store, it’s prime time to get in the kitchen and make some homemade goodies. It’s fall y’all!
Homemade Pumpkin Bread
Author: Hamilton Beach Test Kitchen
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon ground all-spice
- 1/4 teaspoon baking powder
- 2 large eggs
- 1 cup sugar
- 1 cup pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons raw pumpkin seeds
- Preheat oven to 350°F. Spray a 8 ½ x4 ½ x2 ½-inch loaf pan with nonstick cooking spray.
- In a small bowl, stir together flours, cinnamon, salt, nutmeg, ginger, baking soda, allspice and baking powder. Set aside.
- In a large bowl with hand mixer on MEDIUM, beat together eggs, sugar, pumpkin, oil, milk and vanilla extract.
- Reduce speed to LOW and gradually add flour mixture until blended.
- Pour batter into prepared pan and sprinkle with pumpkin seeds.
- Bake 50 to 55 minutes or until cake tester inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from pan to wire rack and cool completely.
One of our favorite fall recipes is pumpkin bread. Eat it warm and toasted for breakfast, as an afterschool snack with fresh apple slices or handful of dried cranberries, or even for dessert with a dollop of whipped cream or caramel ice cream. The Test Kitchen’s recipe is even topped with pumpkin seeds. Don’t buy those at the grocery store either, and plan to make this pumpkin loaf after a night or carving pumpkins with the family.
In a small bowl, stir together whole wheat flour, all-purpose flour, cinnamon, salt, nutmeg, ginger, baking soda, allspice and baking powder.
In a large bowl, use a Hamilton Beach® hand mixer to beat together eggs, sugar, pumpkin puree, vegetable oil, milk and vanilla extract. Reduce the mixer speed to low and gradually add the dry ingredients until well blended.
Add the batter into a prepared bread pan and sprinkle with a generous amount of pumpkin seeds. Get creative with a fall-inspired design or simply sprinkle them on top. Bake at 350 degrees for 50 to 55 minutes until the bread is fully cooked.
You’ll make this pumpkin bread all season long. Make it for the neighbors to welcome fall or have a loaf in the kitchen as a go-to for breakfast or dessert on chilly days.
Want to incorporate pumpkin into your meal planning as much as possible this fall? Try some our favorite pumpkin recipes like this slow cooker pumpkin dump cake, creamy slow cooker pumpkin soup, and fluffy pumpkin spice waffles.