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Sunday, September 24, 2023

Pumpkin Bread, not just for Autumn it's good the year round!

Pumpkin Bread. Not an exciting name, but don't let that stop you from seeing the bigger picture. This simple yet delicious recipe is the one to make year round. Served as it comes from the oven, or made into outrageous French toast, one thing is for certain. It will be the Pumpkin Bread you bake again and again. 


This recipe almost did not get shared!

Originally I was not going to share this recipe. I had baked this exact recipe for Pumpkin Bread early on, in my whole wheat baking journey. And my guess is I was expecting something just a little more from it. Exactly what, I was not sure. But as we continued to consume and enjoy the first loaf it became clear that this is a wholesome, delicious quick bread that adapts to any meal you wish to serve it. Yes, any meal. Because it is not too sweet. 

Is naturally sweetened whole wheat pumpkin bread good! OH YES!

Sweetened naturally it really does go with just about anything. Perfect to slice and serve buttered with a salad or bowl of soup. Or throw a slice or two in the toaster, spread with some butter and sprinkle with cinnamon sugar. Then one morning I decided to try something new. I made French toast for our breakfast with slices of this Pumpkin Bread


Make French toast just like they do at a Bed and Breakfast Inn!

And I will tell you right now, Pumpkin Bread French Toast with butter and maple syrup is beyond delicious. It is Bed and Breakfast delicious! I like to keep canned pumpkin in my pantry year round. Pumpkin is just one of those ingredients that can be used for a lot of different dishes. But around here it is so that I can bake this bread and a few other pumpkin treats.


Pumpkin Bread French Toast.

And for those that like a sweeter quick bread, here you go!

As written this recipe has no refined sugar. 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, stir in a cup or so. Or how about some chopped walnuts or pecans? If you prefer your Pumpkin Bread without the spices listed, feel free to leave them out. 


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...

As mentioned above serve 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
UPDATED: 09.25.2023

2 eggs
1/2 c honey 
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 refrigerate for up to seven days or freeze for up to three months. 

UPDATE:  For your convenience, a "copy and paste" version of Pumpkin Bread has been included below. 
You may also enjoy Maple Bacon Cornbread. 

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Printable "copy and paste" version:


Pumpkin Bread
adapted from: The Farmer's Cookbook
325-degree oven
UPDATED: 09.25.2023

2 eggs
1/2 c honey 
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!

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

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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.

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  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
  7. How have I never thought of using quick breads to make french toast?! That is genius. I love pumpkin bread; thanks so much for sharing this recipe with us.

    ReplyDelete
    Replies
    1. Joanne, it works so well, and tastes so good! Thanks for stopping by, I appreciate it!

      Delete
  8. I''ve wondered why people still save these kinds of goodies for a particular season. I understand how it got started, but we have so many things available to us year round now. Great post and recipe - Thanks for sharing at the What's for Dinner party. Hope your upcoming weekend is fantastic!

    ReplyDelete
  9. I had never thought about making french toast out of pumpkin bread. That sounds amazing! Thank you for visiting Tell It To Me Tuesday. I hope to see you again this week.

    ReplyDelete
    Replies
    1. Lyndsey, you will love it! Thanks for stopping by, I appreciate it.

      Delete

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