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)
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)
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
- Preheat oven to 350 degrees.
- Mix together wet ingredients.
- Mix together dry ingredients.
- Combine wet and dry ingredients and spoon into loaf pans.
- Bake for an hour; cool for 10 minutes.
Makes 3 medium + 2 small loaf pans; or 2 large loaf pans.
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?
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