From time to time I may share a referral to a product that I use and trust. I do earn income from qualifying purchases through an affiliate link. Rest assured this has no additional cost to you. I only recommend the best for your family, the same as I do for mine! Thank you for supporting Scratch Made Food! & DIY Homemade Household.

Friday, August 12, 2022

Pumpkin Bread, it's good year round!

Pumpkin Bread. Not an exciting name, but don't let that stop you from seeing the bigger picture. This simple, delicious recipe is the little black dress of quick bread recipes! You can dress it up, or serve it as it comes from the oven, but one thing is for certain. It will be the Pumpkin Bread you bake again and again. 


Originally I was not going to share this recipe. I had baked this Pumpkin Bread early on in my whole wheat baking journey and my guess is I was expecting something more from it. But as we continued to consume and enjoy (yes, enjoy)
the Pumpkin Bread it became clear that this a wholesome, delicious quick bread that adapts to any meal you wish to serve it. Yes, any meal. 


Not too sweet, and naturally sweetened it really does go with just about anything. Slice and serve buttered with a salad or bowl of soup, or toast, butter and sprinkle with cinnamon sugar. Then one morning I decided to try something new. And I will tell you right now, Pumpkin Bread French Toast with butter and maple syrup is delicious. Bed and Breakfast delicious! Now, I keep canned pumpkin on my pantry shelf year round so I can bake this bread and other pumpkin treats.

Pumpkin Bread French Toast.


If you prefer a sweeter quick bread, feel free to add some brown sugar, 1/3 cup ought to do the trick. And for those that enjoy chocolate chips in their pumpkin bread, you can add them as well. Or how about some chopped walnuts? Diced dates would be quite tasty. As would a handful of raisins. If you prefer Pumpkin Bread with no spice, feel free to leave that out. See, like I said the little black dress of pumpkin bread!


Some additional thoughts on this recipe:

Make a honey cream cheese spread, cream cheese and pumpkin are a match made in heaven!

Honestly, this bread is better the next day. Wrap in wax paper or parchment and store overnight before slicing, if you can...

It is also delicious toasted and buttered, with cinnamon sugar or not. 

This recipe makes 2 loaves, one for now and one for the freezer, or a friend.


Ingredients needed for this recipe:
  • canned pumpkin
  • whole wheat flour
  • honey
  • baking soda
  • salt
  • buttermilk or yogurt
  • eggs
  • oil 
  • cinnamon
  • nutmeg
  • cloves
You will also need the following:
  • large-sized mixing bowl
  • medium-sized mixing bowl
  • measuring cups
  • measuring spoons
  • kitchen spoon
  • silicone spatula
  • 2 loaf pans
Now we are ready to begin!




Pumpkin Bread
adapted from: The Farmer's Cookbook
325-degree oven

2 eggs
1/2 c honey (even with the honey, it is not too sweet...)
1 c pumpkin puree
1/3 c oil
1/2 c buttermilk or yogurt
1 t soda
1/4 t salt
2 c whole wheat flour - we prefer pastry grind for all baking.
1/2 t nutmeg
1/2 t cinnamon
1/8 t cloves - you may use more if desired

In a large bowl, beat together eggs and honey. Add pumpkin, oil, and buttermilk, and stir well to combine. In a small bowl, combine the flour, soda, and spices. Whisk to mix together evenly. 

Stir dry ingredients into the wet ingredients. Turn into a prepared loaf pan. Bake 60-70 minutes or until done in your oven. 


Let cool in pan for 10 minutes, turn out, and cool completely. Wrap in parchment and store it for 24 hours before slicing, if you can!

Pumpkin Bread toasted with Cinnamon Sugar Sprinkle.


Storage options for Pumpkin Bread. Store covered at room temperature for up to three days. For longer storage wrap well and freeze for up to three months. 

UPDATE:  For your convenience, a "copy and paste" version of Pumpkin Bread has been included below. 

#WholeWheatThat’sGoodToEat!

#wholefoodingredients

#scratchmadefoodforyourfamily

Scratch Made Food! & DIY Homemade Household featured at Senior Salon Pit Stop link-up and Blog Hop.
Scratch Made Food! & DIY Homemade Household featured at Senior Salon Pit Stop link-up and Blog Hop.


Thanks for stopping by! 


We offer new and delicious recipes each Monday, Wednesday, and Friday. Please come and visit again for new recipes, and my down-home take of keeping a home. 

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household. 

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral! 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Scratch Made Food! & DIY Homemade Household proudly shares with these generous link parties featured here.  


Printable "copy and paste" version:


Pumpkin Bread
adapted from: The Farmer's Cookbook
325-degree oven

2 eggs
1/2 c honey (even with the honey, it is not too sweet...)
1 c pumpkin puree
1/3 c oil
1/2 c buttermilk or yogurt
1 t soda
1/4 t salt
2 c whole wheat flour - we prefer pastry grind for all baking.
1/2 t nutmeg
1/2 t cinnamon
1/8 t cloves - you may use more if desired

In a large bowl, beat together eggs and honey. Add pumpkin, oil, and buttermilk, and stir well to combine. In a small bowl, combine the flour, soda, and spices. Whisk to mix together evenly. 

Stir dry ingredients into the wet ingredients. Turn into a prepared loaf pan. Bake 60-70 minutes or until done in your oven. 


Let cool in pan for 10 minutes, turn out, and cool completely. Wrap in parchment and store it for 24 hours before slicing, if you can!

~~~~

Would you like to comment?

  1. Pumpkin Bread French Toast is a great idea, I've never had it.

    ReplyDelete
    Replies
    1. It really is good! The pumpkin and maple are a great flavor combo.

      Delete
  2. Pumpkins - right around the corner!! Man that went fast! Thanks for sharing at the What's for Dinner party! Have a wonderful week.

    ReplyDelete
    Replies
    1. Thanks Helen, and thanks for hosting, I sure appreciate it!

      Delete
  3. yummy! I never thought of making pumpkin bread french toast. I know what I will be doing this fall.
    Meagan-Decorative Inspirations

    ReplyDelete
    Replies
    1. I had not until this loaf of pumpkin bread, and I have to say, it is really good! Thanks for stopping by, I appreciate it.

      Delete
  4. You're making me ready for fall!! Thanks for sharing at My Big Fat Menopausal Life's Share the Wealth party! Hope you have a fabulous week!

    ReplyDelete
    Replies
    1. Now that we are finally moved in, I too am looking forward to the change of season, myself. Thanks for stopping by, I appreciate it.

      Delete
  5. Ooohh…
    You’ve got me wanting to make some pumpkin bread and muffins! Fall is coming and I’m so glad! What a great time to bring this recipe out!

    Thanks for sharing it at the Sunday Sunshine Blog Hop

    ReplyDelete
    Replies
    1. Pumpkin is one of those ingredients that seems to be tied to a time of year, too bad really because it is so good for us!

      Delete
  6. Asking myself why I make this yummy treat only in the fall?!

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!