Pumpkin bread from Smitten Kitchen by Deb Perelman

  • ground cinnamon
  • ground ginger
  • nutmeg
  • granulated sugar
  • canned pumpkin purée
  • all-purpose flour
  • ground cloves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 22, 2020

    I used white whole wheat flour (not noticeable in the bread) and reduced the sugar slightly to 300 g. Concerned about overflow, I used a 10"x5" loaf pan and the loaf was plenty high; baking time was 60 minutes. The bread was plenty sweet and moist with great flavor. I liked that it had less oil than my other favorite pumpkin bread recipes. Delicious!

  • mindyb on February 11, 2020

    Made exactly as written. Very good, very easy one bowl recipe with pantry staple ingredients. In my oven it needed the full 75 minutes.

  • chriscooks on December 23, 2018

    I made a hybrid of this and the pumpkin bread in the 2006 Joy of Cooking; Deb's recipe uses the whole can of pumpkin, which is useful. Joy has considerably more spice and I upped it further, adding 1 T or so of minced fresh ginger. Could have done with less cloves. Added 1/2 c or so of fresh cranberries and about 1/3 c of diced candied ginger (I diced it myself to about 1/4", didn't buy the pre-diced which seems to be mostly sugar). Dropped some pecans on top but pepitas would be better; didn't use the cinnamon sugar. Also upped the oil as noted in a comment at the blog site; used 1 1/3 c sugar. Baked it in one 5-c loaf pan and 2 smaller pans (2.5 cup). I didn't have any overflows. They take a long time to bake but came out well. It's lighter than a commercial pumpkin bread and not cloyingly sweet.

  • Smokeydoke on November 07, 2017

    Good basic pumpkin bread, keeps well in the fridge and is moist. I agree the spices can be upped, it seemed like a lot of spices in the beginning, but after baking, the spices mellowed out. It's a bread, not a cake, it's not sweet. A simple powdered sugar glaze could make it dessert worthy. Photo included.

  • eliza on October 19, 2017

    This was a really good loaf in a similar style to the banana bread on the site. I made the following changes: I used one banana for some of the pumpkin and used my own cooked squash, I upped the spice slightly and made half the recipe with one egg. I baked 2 mini loaves for 40 minutes at 350 convection. The loaves rose dramatically, tasted great and I will definitely make again. Could probably double the spices with no ill effect.

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