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  • 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:

    100g BSM All Purpose flour

    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!