A tender, warmly spiced pumpkin loaf that tastes like the start of a Texas fall. The recipe combines Barton Springs Mill’s All-Purpose and Sonora Whole Wheat flours for a soft, aromatic crumb with just enough nutty depth to balance the pumpkin’s natural sweetness. Perfect for cool mornings, bake sales, or as a teacher gift—and it freezes beautifully, so you can keep a loaf tucked away for later.
Active time: 20 min • Total time: 1 hr 15 min
2 (9×5-inch) loaves
1 slice
16-20
• Kitchen scale • Two 9×5-inch loaf pans • Stand mixer with whisk and paddle attachments (or large mixing bowl and whisk)
Ingredients
- 300 g granulated sugar
- 215 g dark brown sugar
- 112 g unsalted butter, melted
- 115 g grapeseed oil
- 4 large eggs, room temperature
- 1 (15-ounce) can pumpkin purée
- 10 g vanilla extract
- 200 g all-purpose flour
- 160 g whole wheat flour
- 5 g baking soda
- 2 g baking powder
- 3 g ground cinnamon
- 3 g ground ginger
- 4 g fine sea salt
- Heavy pinch ground clove
- Heavy pinch ground nutmeg
Sourcing Tips:
I developed this recipe with the balanced flavor and texture of Barton Springs Mill All-Purpose Flour and Sonora Whole Wheat Flour in mind. The Sonora in particular adds gentle sweetness, a warm golden hue, and a touch of unmistakable local character.
Substitution Tips:
Grapeseed oil can be substituted for another neutral oil, such as sunflower or canola.
For dairy-free adaptation, substitute an equal amount of melted coconut oil or plant-based butter for the unsalted butter.
Instructions
- Preheat the oven to 350°F. Lightly coat two 9×5-inch loaf pans with nonstick cooking spray or butter.
- Mix the wet ingredients:
- In a large bowl or the bowl of a stand mixer, combine both sugars, melted butter, grapeseed oil, eggs, and pumpkin purée. Whisk or mix on low–medium speed until smooth.
- Add the vanilla and mix again to combine.
- Combine the dry ingredients:
- Bring the batter together:
- Bake the loaves:
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake at 350°F for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the loaves spring back lightly to the touch.
- Let the loaves cool completely in their pans on a rack before slicing.
In a separate bowl, whisk together both flours, baking soda, baking powder, cinnamon, ginger, salt, clove, and nutmeg until evenly distributed.
Add the dry ingredients to the wet mixture in three additions, mixing on low after each just until incorporated. Do not overmix; the batter should be smooth and thick.
Serving & Storage Suggestions
- Serving temp: Room temperature or lightly warmed.
- Pairs well with: Delicious on its own or with a swipe of butter or cream cheese.
- Make–ahead optionality: This pumpkin bread freezes beautifully—ideal for baking early and gifting later in the season.
- Storage / Best by:
- Keep wrapped at room temperature for up to 5 days.
- Refrigerate for up to 2 weeks, or freeze well-wrapped for up to 3 months. To serve from frozen, thaw overnight at room temperature before slicing.
Original Source: https://bartonspringsmill.com/blogs/recipes/pumpkin-bread?_pos=1&_sid=acf23c214&_ss=r
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