Everything about Fall makes me giddy. It is, after all, my favorite season. I do all the stereotypical Fall activities like apple picking, wearing too many scares, heirloom pumpkin buying, pumpkin carving, and of course, baking. The brisk air, amber light and falling leaves all encourage baking.
I go a little crazy during these Autumn months, making everything from apple spiced hand pies to pumpkin baklavas, but the first on my to-do list every year is a rendition of this pumpkin bread. I feel like I’ve made it a million times, substituting the rye flour with others like buckwheat or whole wheat and sometimes replacing the nuts with candied pecans or pumpkin seeds. You can do the same, or you can stick to this version, which I adore.
This pumpkin bread is perfectly pumpkin-y, bright orange and the nuts give it nice texture. It’s moist, nutty and the crumb is large, just as a quick bread should be. You can easily turn these into muffins, if you like. It should yield you 12 fluffy muffins that are awesome first thing in the morning. My favorite way to eat this bread is warm and slathered with a bit of salted butter.
Nothing can welcome Fall like a hearty pumpkin bread, says food blogger Adrianna Adarme. Learn how you can convert the recipe to muffins and customize with your favorite Autumn ingredients in a full post on the Fresh Tastes blog.
- 1 cup all-purpose flour
- 1/2 cup rye flour
- 1 teaspoon baking powder
- 1 cup canned solid-packed pumpkin pureé done
- 1/3 cup olive oil or vegetable oil
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine-grain sea salt
- 1/4 cup chopped walnuts
- 1/4 cup sunflower seeds
- Preheat your oven to 350 degrees F. Butter and flour a 9 x 5 loaf pan. Set aside.
- In a medium bowl, whisk together the all-purpose flour, rye flour and baking powder. To another medium bowl, add the pumpkin puree, olive oil, eggs, spices: cinnamon, nutmeg, cloves, ginger and cardamom, white sugar, brown sugar, baking soda and salt; whisk until mixture is smooth. Next, fold in the flour mixture until just combined, being sure not to over mix the batter. Over mixing will result in tough bread. Fold in the chopped walnuts.
- Transfer the batter to the greased loaf pan. Sprinkle the top with a handful of sunflower seeds and transfer to the oven. Bake the loaf for 25 to 30 minutes, or until they are puffed, golden brown and a wooden pick or skewer inserted into the center comes out clean. Cool on a rack for 5 minutes and serve warm.
Tips/TechniquesThis recipe can also be used to create 12 muffins.
Cook Time: 25-30 Minutes
Yield: 1 loaf
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.