Recipe: Pumpkin Bread

A lot of people might think that pumpkin is an autumn-only ingredient. Well, let us confess, we use pumpkin all year ’round. Don’t judge. And Innkeeper Dave’s pumpkin bread remains our top-requested recipe. So we have it here just for you. Enjoy!

Pumpkin Bread from the Inn on Mill Creek Bed & Breakfast
Prep time (10 minutes) + Bake time (60 minutes) + Cool time (10 minutes)

Close up of a loaf of baked bread in a ceramic loaf pan set on a placemat

Pumpkin Bread from the Inn on Mill Creek B&B

INGREDIENTS

Wet ingredients
2 eggs
1 can (15 oz, 1 3/4 cups) pureed pumpkin
1/2 cup butter (1 stick), melted gently
1/3 cup water + 1/3 cup Buttermilk
1 teaspoon Vanilla Extract
¼+ cup Brown Sugar (meaning a little more than ¼ cup)

Dry ingredients
1 Cup White Sugar
3 cups All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 ½ teaspoons Pumpkin Pie Spice*

* Innkeeper Dave’s Pumpkin Pie Spice – he makes it in batches (sifted together)
[4 parts] – cinnamon
[2 parts] – ginger
[1 part] – ground cloves
[1 part] – nutmeg
[1/2 part] – mace

PREPARATION

  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients.
  3. Mix together dry ingredients.
  4. Combine wet and dry ingredients and spoon into loaf pans.
  5. Bake for an hour; cool for 10 minutes.

Makes 3 medium + 2 small loaf pans; or 2 large loaf pans.

2 thoughts on “Recipe: Pumpkin Bread

  1. Hello from London!
    I stayed with you a couple of summers ago with my then-boyfriend. He’s gone, but I’ve kept this recipe going strong! The last time I made it, it didn’t turn out as normal, and I am trying to figure out what went wrong. I wanted to check: does “¼+ cup Brown Sugar” mean 1/4 cup and a little bit, or 1 cup + 1/4 cup?
    Thank you!!

    • Hi Lorraine! Hope all is well on the other side of the pond. Innkeeper Dave says it should be just a little more than 1/4 cup, and I’ve updated the post to clarify. Thanks for asking and have a great spring season! -Brigette

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