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Wednesday, October 30, 2013

Pumpkin Bread

I worked this recipe together several years ago and it has been my go-to pumpkin bread since. I used a recipe from "All Recipes," but found myself altering it almost completely.  Needless to say, it turned out perfect.  Probably the best pumpkin bread I have ever had. (Find that amazing tartan mug here).

For one, I only had half the amount of canola oil, so I substituted melted butter for the other half.  I liked the results, it did not end up with a sticky, gooey top, but rather a soft and moist one.  The recipe also called for water, which I found somewhat bland and boring, so I used Kefir (basically buttermilk, traditionally used in cake and bread making).  Of course I cut the amount of sugar called for in more than half, I cannot do sweet to the level some people can.  I stopped adding salt to my cakes after my banana bread came out with some bites salty and others not so much.  I just don't see a point, especially when baking soda is included.  What else?  Oh, the recipe was focused on ginger, it was a "ginger pumpkin bread," but I did not want that heavy ginger flavor so I just kept the amount equal to the other spices.


3/4 cup sugar
1/2 cup vegetable oil
1/2 cup melted butter
4 eggs
2/3 cups Kefir
1 (15 ounce) can pumpkin puree
1 teaspoon ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder


• Preheat over to 350 degrees F.  Grease two loaf pans.
• In a large mixing bowl combine sugar, oil, butter and eggs; beat until smooth. Add Kefir and beat until well blended. Stir in pumpkin puree and spices.  
• Divide batter between the two pans and bake for about 40 minutes. Do a toothpick test to be sure they are fully cooked before pulling the loaves out.

Happy Baking!