Join us on Saturdays (October 21st-March 30th) at the Carmel Winter Farmers Market from 9 a.m. to Noon! The market is at a NEW location this year: 611 3rd Avenue SW in Carmel. See you there!

Pumpkin Bread

During grad school, I worked at a coffee shop and one of the many highlights of this job, was the yummy drinks and pastries that we could enjoy during our shift.  One of my favorites this time of year was pumpkin bread so I was delighted to come across a recipe many years ago for this treat. Pairs well with a cold glass of milk or a hot mug of coffee...enjoy! (September 10, 2015)

Ingredients:

  •  1 1/3 c sugar
  • 1/2 c butter, softened
  • 2 eggs
  • 1 c pumpkin (or pureed butternut squash, which is what I use)
  • 1 2/3 c flour
  • 1/3 c water
  • 1/2 tsp baking powder
  • 1 tsp soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 c chopped nuts (optional; I typically leave the nuts out)
  • Highly recommended: Top each slice with a nice smear of butter, once baked

Directions:

  1. Cream together sugar, butter, and eggs. Add pumpkin and water and mix well.
  2. Sift together the dry ingredients then combine with the above mixture.  Stir in nuts (if using).
  3. Spray two bread pans (9"x5") and add the batter.  Bake at 350F for ~45 minutes, or until the center is set when checked with a toothpick.  A mini loaf pan (with 4 spaces) also works great for this; adjust baking time as needed.  

Leave a comment

Please note, comments must be approved before they are published