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Link to your collections, sales and even external links
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Link to your collections, sales and even external links
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Link to your collections, sales and even external links
Add up to five columns
August 01, 2025 2 min read
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: 1 9x5 loaf
Ingredients:
80g BSM Sonora Whole Wheat flour
3g baking soda
2g baking powder
3g ground cinnamon
3g ground ginger
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.
Pour the batter in a 9x5 loaf pan that is lightly coated with pan spray. Bake for 40-45 min or until a toothpick pulls out clean.
Allow the loaf 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!