Of course I had to jump on the bandwagon and post a pumpkin recipe!
Of all the pumpkin food and drinks out there, I would have to say pumpkin bread is my very favorite. Every Thanksgiving, my mom makes 2 or 3 loaves of pumpkin bread and they are always gobbled up within a few days. Panera Bread’s pumpkin muffins are also up there, with the powdered sugar topping – yum.
The great thing about baking with puréed vegetables or fruit, such as pumpkin or banana, is that it pretty much ensures you come out with a tender, moist product. Baking always used to intimidate me (and often still does), but I’ve learned that as long as you follow the directions carefully and don’t stray too far from the original ingredients, you will be successful. A little practice helps too, of course.
This pumpkin bread is lighter than some other recipes, using vegetable oil instead of butter and a mixture of whole wheat and white flour. The original recipe (see below for link) looked delightful, but I really love cinnamon, so I decided to add a cinnamon swirl to my bread. I learned how to do this when I made this delicious Cinnamon Swirl Banana Bread via Sally’s Baking Addiction. You simply add half the batter to the pan, sprinkle with a cinnamon-sugar mixture, then add the rest of the batter – easy but looks fancy!
Cinnamon Swirl Pumpkin Bread (adapted from Cookie and Kate)
makes 1 9 x 5 inch loaf
- 1/3 cup vegetable or canola oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup pumpkin purée
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice*
- 1 cup white flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/4 cup hot water
- for the cinnamon swirl:
- 1/4 cup sugar
- 2 Tbsp brown sugar
- 3/4 tsp cinnamon
*If you don’t have pre-mixed pumpkin pie spice on hand, you can use a combination of 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves, as called for in the original recipe.
- Preheat oven to 325ºF. Lightly spray one 9 x 5 inch loaf pan with cooking spray.
- In a large mixing bowl, combine oil and honey and stir. In a separate smaller bowl, combine brown sugar, both eggs, and vanilla. Whisk together and add to honey and oil mixture.
- Add pumpkin purée, salt, cinnamon, and pumpkin pie spice to bowl. Mix until smooth.
- To the pumpkin mixture, add both flours and stir just until combined and uniform.
- In a small cup, dissolve baking soda in 1/4 cup hot water. Once dissolved, pour into bread batter and stir.
- To prepare the cinnamon swirl, simply combine the 3 ingredients listed. Pour half of the bread batter into the greased pan, sprinkle the cinnamon swirl mixture on top, add the rest of the batter, and then crumble the remaining cinnamon sugar on top of that.
- Place in the oven for 55-60 minutes. (I think I cooked mine for about 58 minutes.) If a toothpick can be inserted to the bread and come out clean, it is done.
- Let bread cool for about an hour or two before slicing. Serve alone, or with a bit of butter or cream cheese.