WINE & FOOD AFFAIR RECIPES

Breakfast

Perfect Brunch Pumpkin Bread

  • RECIPE YEAR: 2013
  • RECIPE BY: Jillian Osgood
  • YIELD: Serves 20

Baking and gifting treats has long been my way of showing love, support and appreciation. Luckily, my baking skills have become more refined since I was 7 and baked what must have been the worst batch of cookies ever. I developed this recipe after being challenged to make a pumpkin bread that rivaled one made by a co-worker's mom. I came up with this version, which is ideal for brunch.

Ingredients:
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 1/2 cups granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger

Directions:

Preheat the oven to 350°F. Spray 3 standard loaf pans or 9 mini loaf pans with nonstick cooking spray.

In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, beat together the pumpkin, eggs, vegetable oil, water, granulated sugar and brown sugar until smooth.

In another large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.

Slowly incorporate the flour mixture into the pumpkin mixture, beating just until the batter comes together. Pour the batter into the prepared loaf pans, dividing evenly. Bake until a toothpick inserted into the thickest portion of the bread comes out clean, about 45 minutes for standard pans and 25 minutes for mini loaf pans. 

Transfer the pans to wire racks and let cool for 10 minutes, then remove the loaves from the pans. Let cool for 5 minutes more before slicing.

Variation: If desired, fold 1/2 cup mini semisweet chocolate chips, walnuts, pecans or dried fruit into the batter before baking.