Hamdi Saidani This Alton Brown Pumpkin Bread Recipe is a moist and spiced recipe, which uses fresh pumpkin and cinnamon. It’s a classic, foolproof recipe, ready in about 1 hour and 50 minutes.
Alton Brown Pumpkin Bread Recipe Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups shredded fresh pumpkin
- 1 cup toasted pumpkin seeds
How To Make Alton Brown Pumpkin Bread
- Prep the oven and pan: Preheat oven to 325ºF. Grease and flour a 9-by-5-by-3-inch loaf pan or a 12-cup muffin tin.
- Mix dry ingredients: In a food processor, blend flour, cinnamon, baking soda, baking powder, and salt. Transfer to a large bowl.
- Mix wet ingredients: In another bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract.
- Combine and fold: Stir the wet ingredients into the dry mixture. Fold in shredded pumpkin and toasted pumpkin seeds until fully incorporated.
- Bake the bread: Pour the batter into the prepared pan or muffin tin. For a loaf, bake for 1 hour and 25 minutes. For muffins, bake for 30 minutes.
- Check for doneness: Insert a knife into the center; it should come out clean. An instant-read thermometer should read 200°F.
- Cool and serve: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Can I use canned pumpkin instead of fresh? Yes, use 1 1/2 cups of canned pumpkin puree if fresh is unavailable.
- What if I don’t have a food processor? Whisk the dry ingredients by hand—just ensure even mixing.
- How to toast pumpkin seeds: Bake in a 350ºF oven for 10–15 minutes, stirring once, until lightly browned.
- How to tell if it’s done without a thermometer: A knife inserted in the center should come out clean.
- Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend suitable for baking.
What To Serve With Pumpkin Bread
Pumpkin bread pairs perfectly with both sweet and savory additions. Try it with:
- A smear of cream cheese or honey butter
- A cup of hot chai tea or coffee
- Greek yogurt with a drizzle of maple syrup
- A side of scrambled eggs for breakfast
- A scoop of vanilla ice cream for dessert
How To Store Pumpkin Bread
Refrigerate: Wrap tightly in plastic wrap or foil and refrigerate for up to 5 days.
Freeze: Wrap in plastic and then foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
Pumpkin Bread Nutrition Facts
- Calories: 290 per slice
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 36g
- Sugar: 18g
- Protein: 4g
- Fiber: 2g
- Sodium: 210mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this pumpkin bread into muffins?
Yes, bake at 325ºF for about 30 minutes for standard muffins.
Why is my pumpkin bread too dense?
Overmixing the batter or using too much pumpkin can lead to a dense loaf. Mix just until combined.
Can I add nuts or chocolate chips?
Absolutely! Add up to 1 cup of chopped walnuts, pecans, or chocolate chips for extra flavor.
What kind of pumpkin should I use?
Sugar pumpkins (also called pie pumpkins) are ideal for shredding fresh.
How do I keep the bread moist?
Avoid overbaking, and store it tightly wrapped at room temperature or in the fridge.
Try More Recipes:
Alton Brown Pumpkin Bread Recipe
Description
A moist and cinnamon-spiced pumpkin bread made with fresh pumpkin and crunchy toasted seeds.
Ingredients
Instructions
- Preheat oven to 325ºF. Grease and flour a 9×5-inch loaf pan or muffin tin.
- Blend flour, cinnamon, baking soda, baking powder, and salt in a food processor. Transfer to a large bowl.
- In another bowl, whisk sugar, oil, eggs, and vanilla.
- Combine wet and dry mixtures. Fold in pumpkin and seeds.
- Pour into prepared pan. Bake loaf 1 hour 25 minutes or muffins 30 minutes.
- Insert a knife or thermometer (should read 200°F) to check doneness.
- Cool 15 minutes in pan, then fully on a rack.
