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Martha Bakes: Pumpkin Episode

Pumpkin Episode

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With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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Loved by Americans since colonial times, pumpkin is just as popular today as it was back then. Discover how Martha incorporates it into four remarkable recipes. A delectable pumpkin pecan pie that’s perfect for entertaining, a velvety smooth cheesecake swirled with pumpkin, and the best pumpkin bread you’ve ever tasted, along with a show-stopping deep dish pumpkin pie that’s billowing with meringue.

This Week’s Recipe

Pumpkin Bread

Pumpkin Bread recipe

Martha Stewart's pumpkin bread recipe appeared in the "Pumpkin" episode on Martha Bakes.

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Ingredients

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 cups canned pumpkin puree
  • 1 cup granulated sugar
  • 1 cup packed dark-brown sugar
  • 4 large eggs
  • 1/4 cup vegetable oil
  • 1 2/3 cups buttermilk

Directions

  1. Preheat oven to 350°. Coat two 8 1/2-by-4 ½-inch or six 6-by-3-inch loaf pans with butter; set aside. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt; set aside.
  2. In bowl of an electric mixer fitted with the paddle attachment, combine pumpkin puree and both sugars; mix on medium speed until well combined, 2 to 3 minutes. Add eggs and oil; mix until incorporated, about 2 minutes, scraping down sides of bowl. With mixer on low, add flour mixture in 2 batches, alternating with buttermilk and beginning and ending with the flour, until just combined.
  3. Divide batter between prepared pans; smooth tops with an offset spatula. Place pans on a baking sheet. Bake, rotating sheet halfway through baking, until a cake tester inserted in the centers comes out clean, about 70 to 80 minutes for large loaves and about 45 minutes for mini loaves. Transfer pans to a wire rack to cool 10 minutes. Remove loaves from pans and cool completely. Bread can be kept at room temperature, wrapped well in plastic, for up to 4 days.

Yield: makes two 8 1/2-by-4 1/2-inch or six 6-by-3-inch loaves

 

Additional Recipes

Additional recipes and video clips from the episode are available on MarthaStewart.com: