RECIPE: Pumpkin Bread

During these past few years in the UK, I haven’t really gotten nostalgic for American cuisine. There is however, one exception. Pumpkin bread is a mainstay of autumnal Americana. It tastes good warm, cool, or with cream cheese. Honestly, I’d eat it all year long if pumpkin puree weren’t such a seasonal ingredient. However, while the American food section of your store may still have some tinned pumpkin in stock, I thought that I would share my recipe for pumpkin bread.

  • 1½ cups of flour
  • 1 cup of white sugar
  • ½ cup of brown sugar
  • ½ tsp of baking soda
  • 2 eggs
  • ¼ tsp of salt
  • ½ cup of vegetable oil (alt: sunflower oil)
  • ½ tsp of cinnamon
  • ½ tsp of cloves
  • ½ tsp of nutmeg
  • ½ tsp of ginger
  • 1 cup of pumpkin puree
  • 1 cup of raisins (optional)

To start, preheat your oven to 175°C. While that’s happening, mix all of your dry ingredients (except the sugar and raisins) in a medium bowl. If you don’t have a whisk, a fork will work just as well. Next, mix the sugar and wet ingredients in a large bowl. Once that’s the same consistency, slowly mix in the dry ingredients. You can then add the raisins, but I personally think that the pumpkin bread is fine without them. If it’s closer to Christmas, consider replacing using cranberries instead of raisins.

By now, the oven should be ready. So, pour that pumpkin-y goodness into a large greased loaf pan. Let bake for 20-25 minutes or until the top of the dough begins to harden. Cover with tin foil in order to preserve a soft and moist crust. You’ll thank yourself later. Return the bread to the oven for another 30-40 minutes or until the inside is fully baked. A good way to check is to stick a knife into the centre of bread and pull it out; if there’s any raw dough, it will stick to the blade.

Let the bread sit in the loaf pan for another 10 minutes for the crust to harden and the inside to finish baking. Then, remove the bread from the pan to finish cooling. As tempting as warm pumpkin bread it, I recommend waiting until your loaf is room temperature before trying to cut it into slices (especially if you added raisins). You don’t want it falling apart on you.

Enjoy! And be sure to check out our collection of American cookbooks at the 2AD Memorial Library.

-Francis

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