Thursday, September 29, 2011

Pumpkin Bread Pumpkins

You can make pumpkin bread two ways ... use Alton Brown's recipe, or buy from a box. Now that pumpkins are readily available, I think Mr. Brown's recipe is they way to go! I'll copy it below for you to try, but I thought I'd go ahead and add my little advice for serving; cute silicone baking cups to create the precious Jack-o-lantern design and the best thing to serve this sweet pumpkin bread with is plain old Philly cheese whipped with fresh orange zest. Soften the cheese [25 sec in the microwave or just let it thaw a bit so you can whip it] and fold in the orange zest. Whip until spreadable and serve with warm pumpkin bread! Yum!


  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups shredded fresh pumpkin
  • 1 cup toasted pumpkin seeds


Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

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