Tuesday, December 09, 2014

Pumpkin quickbread

Yes, I am that white girl PSL (pumpkin spice latte) stereotype. Something about this time of year makes me yearn for anything spiced pumpkin. In reality, that usually means the occasional take-out latte or a couple of slices of pumpkin pie at Thanksgiving and not much more. A year ago, I thought I'd light a fire under my feet by buying... a can of pumpkin pie filling. In reality, it sat in my kitchen cupboard gathering dust for a year. This year I finally got around to used it in a recipe for quick bread I found on pinterest. It was ridiculously easy, didn't take long at all and turned out beautifully moist and tasty.

The recipe specifically calls for a can of pureed pumpkin and not pumpkin pie filling, instructions I ignored out of necessity. I can't speak to the original version, but I thought it tasted great with the pie version. I'd omitted the spices, thinking there were probably enough in the pie filling, but I think I could have used them anyways. 

Next time I'd like to try some variations on the original: maybe substituting some of the oil for applesauce, and using this bread to make super-decadent French toast, topped with sautéed apples, plus maple syrup or pumpkin pie flavoured whipped cream.


In a stand mixer, blend 2 cups of sugar and one cup of canola oil. Then add 4 eggs, one at a time, blending after each addition. Add a 16 oz can of pumpkin pie pilling and 3/4 cup water.

In a mixing bowl, sift together 3 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp all-spice, 1/2 tsp nutmeg and 1/2 tsp salt. Pour into two greased pan loaves and bake at 350F for an hour.


  1. Pumpkin bread is one of my all time favorites and I eat it all year long, not just during holidays. This looks delicious. It has been a while since I have made some because I usually go to a monastery and purchase it from the monks that make it to generate revenue for the monastery. Looking at these photos makes me want to whip up batch. The scent of pumpkin bread gets me in the holiday spirit.

  2. yummeh-- I am really into the whole PSL thing,but I want some pumpkin bread right now!

  3. I'll be honest... I've never liked anything pumpkin flavoured. Especially not the pie. The fascination with sweetening pumpkin absolutely baffles me. But, with that said, I recently learned that my favourite chocolate chip cookies my mom made growing up with moistened with, you guessed in, pumpkin. So apparently it's time to turn around my thinking on this subject. And a batch of pumpkin quick bread may just be the right place to start - because easy is everything I want from baking :)

    1. I'm intrigued by your mom's recipe. Do you know what the pumpkin replaced? The butter?


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