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Pumpkin Bread

Pumpkin Bread
Andrew Pockrose for NPR /
/

"Do you like this?" I ask my daughter after I've given her a piece of this bread. She nods (her mouth is full). "Will you eat it again?" "You never know," she answers. The recipe is adapted from The Book of Bread by Judith and Evan Jones (Harper & Row 1982).

Makes 1 9-inch loaf

1 cup whole-wheat flour

3/4 cup white flour

1 teaspoon coarse salt

2 teaspoons baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

A pinch each of mace and ground cloves

2 large eggs, beaten

1 cup pumpkin puree

1 1/4 cups sugar

1/3 cup olive oil

1/4 cup water

1/2 cup chopped walnuts or toasted sunflower seeds or even a few chocolate chips (chocolate may not seem like a natural combo with spiced pumpkin bread, but it works for my kids)

Preheat the oven to 350 degrees.

Oil a 9-inch loaf pan.

Mix the flours, salt, baking soda and spices in one bowl, and the eggs, pumpkin, sugar, oil and water in another. Stir the dry ingredients into the wet ones, just enough to mix. Fold in the nuts, seeds or chocolate chips, if desired.

Bake for 50 to 60 minutes, or until a cake tester comes out clean when inserted in the center of the bread.

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