Pumpkin Bread
a bread recipe
by Jamie Kim
Jamie is the founder of Jamie’s Farm, an award-winning granola company based in New York. Her love for food started early in high school while working at a 3 Michelin star restaurant and cooking for her friends and family. When she’s not working on her granola business, she enjoys food photography and developing recipes.
This moist pumpkin bread gets baked with whole wheat flour, plenty of pumpkin puree, and our pumpkin pie blend for a wholesome fall treat.
TIME (ACTIVE) | 1 H 20 M
TOTAL | 1 H 20 M
12 SERVINGS
| 1 slice
PRINT RECIPE
SPECIAL EQUIPMENT:
ELECTRIC MIXER
Preheat the oven to 325°F and prepare the pan by greasing with butter and dusting with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, pumpkin pie blend, then set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until combined. Add the egg. Continue beating for a few minutes until light and fluffy. Then add the pumpkin.
Add the flour mixture and mix on low speed until just combined.
Pour batter into pan and bake for about 1 hour, or until a toothpick inserted comes out clean.
Let the loaf cool in the pan for about 10 minutes, then serve warm.
Enjoy within 2 days for best freshness and flavor.
Let the pumpkin bread cool for 10 minutes before diving in— slicing the bread will release the steam that keeps the bread moist.
Don't over-mix the flour. Overmixing can develop the gluten and make the bread tough.
seasonal blend
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. It's autumn in jar.
