There’s no denying that autumn is the time of year that calls for the prized flavor of pumpkin. Escoffier Chef Instructor Cody Middleton shares one of his cherished recipes for the fall season—Pumpkin Bread!
Table of Contents
Pumpkin Bread
Ingredients
- 400g All-Purpose Flour
- 3g Baking Soda
- 7g Baking Powder
- 3g Cinnamon*
- 1g Ginger*
- Pinch Cloves*
- 400g Pumpkin Purée
- 170g Eggs, room temperature
- 170g Milk, room temperature
- 170g Oil
- 7g Vanilla Extract
- 7g Salt
- 510g Brown Sugar
Method
-
- Sift together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, and cloves. Reserve.
- In a mixer bowl with the paddle attachment, mix the pumpkin purée, eggs, milk, oil, vanilla extract, salt, and brown sugar.
- Add the sifted dry ingredients. Mix until homogeneous. Do not overmix.
- Deposit 900g per loaf pan. Score down the center of each loaf with an oiled bench scraper. If making muffins, deposit evenly into paper-lined muffin tins, and top with streusel (see below for recipe).
- Bake at 350ºF for approximately 45 minutes until a knife or toothpick inserted in the center comes out clean. For muffins, bake at 400°F for about 20-25 minutes.
*Note: 4g Pumpkin Pie Spice may be substituted for the spices listed above.
Streusel
Ingredients
- 2g Salt, fine
- 150g Sugar
- 150g Butter, cold, cut into ½” cubes
- 250g All-Purpose Flour
Method
-
- In a mixer bowl fitted with the paddle attachment, mix all the ingredients until the mixture becomes crumbly. Do not overmix.
- Store in the refrigerator.
Notes: Brown sugar may be substituted for granulated sugar. Spices such as cinnamon may be added to taste.
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