Pumpkin Bread


Both classes made pumpkin bread during cooking this week.  The whole school smelled like fall! 



3 1/2 cups all-purpose flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

2 tsp nutmeg

1/8 tsp allspice

1/4 tsp ginger

3 cups sugar

4 eggs, beaten

2 cups of fresh pumpkin or 16 oz of canned pumpkin

1/2 cup water if pumpkin is fresh or frozen OR 2/3 cup water if pumpkin is canned

½ cup vegetable oil

½ cup melted butter



Preheat the oven to 350°F.


Combine the flour, soda, salt, spices and sugar in a large mixing bowl.


In another large bowl, combine eggs, water, oil, melted butter and pumpkin; stir until blended.


Combine the wet and dry ingredients, add nuts if you're using them and mix well.


Lightly grease the bottoms of two 9x5" loaf pans and pour in the batter.


Bake for one hour. Test fto be sure bread is baked completly by inserting a toothpick in the middle of the loaves; the toothpick should come out clean.


Cool slightly and take out of the pans to cool completely on a rack.

Makes 2 loaves


Honey Whole Wheat Pumpkin Bread



    1/3 cup melted coconut oil or extra-virgin olive oil

    1/2 cup honey

    2 eggs

    1 cup pumpkin purée

    1 teaspoon vanilla extract

    1/2 teaspoon salt

    1/2 teaspoon cinnamon, plus more to swirl on top

    1/2 teaspoon ginger

    1/4 teaspoon nutmeg

    1/4 teaspoon allspice or cloves

    1 3/4 cups whole wheat pastry flour or regular whole wheat flour

    1 teaspoon baking soda*

    1/4 cup hot water*



Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.


In a large bowl, beat oil and honey together. Add eggs, and beat well.


Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well.


Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.


Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top for a light, sweet crunch.


Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done!


Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.


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