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pumpkin bread with a dollop of butter on a plate
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Pumpkin Bread

This pumpkin bread is perfect for fall. Roasting your own pumpkins elevates the flavor, and it is packed with fall spices for perfect snack or weekend brunch.
Author: Zoë François

Equipment

Ingredients

  • 3 1/3 cups (450g) all-purpose flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 1 ¾ cups (425g) canned or roasted pureed pumpkin
  • 4 eggs
  • 2/3 cup milk at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 1/4 cup (250g) sugar
  • 3/4 cup (150g) brown sugar
  • 2 cups chopped pitted dates
  • 2 cups chopped lightly toasted walnuts optional

Instructions

  • Preheat oven to 350°F. Grease and flour loaf pans.
  • In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Whisk together the pumpkin, eggs, milk, and vanilla.
  • In a stand mixer, fitted with the paddle attachment, blend together the butter, sugar and brown sugar, until light and fluffy, about one minute.
  • Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined. Scrape down the bowl with a rubber spatula. Add ½ the pumpkin mixture and mix on low speed just until combined. Repeat with 1/3 the flour, then the remaining pumpkin and finish with the remaining flour, scraping down the bowl after each addition.
  • Use a rubber spatula to fold the dates and nuts into the batter.
  • Pour the batter into the prepared pan/s and bake for about 1 hour (the tall pullman pan may need more time). The loaf is done when a tester comes out with moist crumbs.