This is my (and by ‘my’, I really mean Smitten Kitchen’s) ode to Pumpkin Spice season. I was cruising around on Facebook and minding my own business, more or less, when SK’s Pumpkin Bread recipe came coasting by. I realized I had all the ingredients and a free afternoon. It was go-time.

pumpkin bread, fresh from the oven

pumpkin bread, fresh from the oven

One minor addition was 1/2 cup of Penzey’s Sweet Ginger Bits that I happened to have in my cupboard. If you’d like a bit of extra pizzazz and don’t have Ginger Bits, head over to Moburts. They sell a ginger sugar that would be fantastic sprinkled over the top in place of the cinnamon sugar. (And you can pick up any of the spices you might be lacking, as well!)

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread with Ginger Bits
 
Prep time
Cook time
Total time
 
I made a few very minor changes to the original recipe. Here is how I made it:
Author:
Recipe type: Baked Goodies
Serves: 1 loaf
Ingredients
  • 1 15-ounce can pumpkin puree
  • ½ cup melted butter
  • 3 large eggs, room temperature
  • 1-2/3 cups granulated sugar
  • 1-1/2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon fine sea or table salt
  • ¾ teaspoon ground cinnamon
  • Heaped ¼ teaspoon fresh grated nutmeg
  • Heaped ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 2-1/4 cups all-purpose flour
  • ½ cup finely chopped crystallized ginger (or Penzey's Ginger Sweet Bits)
  • Topping:
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F. Grease a 6-cup loaf pan.
  2. In a stand mixer or large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. In a small bowl, whisk together baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves. Once mixed, sprinkle over batter and whisk until well-combined. Add flour and stir with a spoon or spatula, just until combined.
  3. Pour batter into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
  4. Bake bread for 65 to 75 minutes until a tester poked into all parts of cake come out batter-free.
  5. Cool in pan and enjoy!
Notes
Adapted from Smitten Kitchen.

From SK: Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible.

 

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