Pumpkin Bread

Vicki Butts (lazyme)


From Bobby Flay's Bar American Cookbook.

★★★★★ 2 votes
1 9-inch loaf
15 Min
1 Hr 15 Min


4 Tbsp
unsalted butter, softened (plus more for the pan)
1 3/4 c
all purpose flour
1/2 tsp
fine salt
1 tsp
baking soda
1/2 tsp
baking powder
1 tsp
ground cinnamon
1/2 tsp
freshly grated nutmeg
1/4 tsp
ground allspice
1/4 tsp
ground cloves
1 1/2 c
1/4 c
vegetable oil
1 c
canned pumpkin puree (not flavored pie filling)
2 large


1Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined.
5Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes.
6Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: American