Pumpkin Bread

BSM Test Kitchen Pumpkin Bread loaf featuring our organic All-Purpose and Sonora whole wheat flours. A classic for those cooler fall days ahead, and great for sharing as teacher gifts for the new school year! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Pumpkin Bread

Yield: 2 9x5 loaves

Ingredients:

200g BSM All Purpose flour

160g BSM Sonora Whole Wheat flour

5g baking soda

2g baking powder

3g ground cinnamon

3g ground ginger

4g fine sea salt

heavy pinch of ground clove

heavy pinch of ground nutmeg

300g cane sugar

215g dark brown sugar

112g unsalted butter (melted)

115g grapeseed oil

4 large eggs (room temp)

1 can pumpkin puree

10g vanilla extract

Method:

Preheat an oven to 350°F.

In a large mixing bowl or stand-up mixer bowl, combine both sugars, melted butter, grapeseed oil, eggs, and pumpkin puree. Whisk to combine or whisk on low-medium until smooth. Add the vanilla and whisk once more to combine.

In another mixing bowl, whisk the remaining dry ingredients together. Add the dry ingredients to the wet ingredients in thirds, mixing on low each time. Whisk to stir just until it becomes a smooth batter, do not over mix.

Divide the batter into two 9x5 loaf pans that is lightly coated with pan spray. Bake for 40-45 min or until a toothpick pulls out clean.

Allow the loaves to cool completely before slicing. Wrap and store at room temp for up to 5 days or in the fridge for up to two weeks. This loaf is great for freezing ahead for those cooler fall days, or to gift to loved ones!