Paula's Pumpkin Bread

A delicious and moist pumpkin bread, perfect for a fall breakfast.

By

Print this pagePrint page
pumpkin bread

A delicious recipe from famous kosher chef Paula Shoyer.

Ingredients



spray oil containing flour
1/2 cup canola oil
3/4 cup sugar
1/4 cup honey
1 cup canned pumpkin
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup spelt flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Categories: Bread, breakfast, brunch, Sweet, Shabbat, Sukkot

Directions

Preheat the oven to 350F. Grease and flour a Bundt or tube pan.

In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.

Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.

Bake for 45 minutes, or until a skewer inserted comes out clean.

Let cool for 10 minutes in the pan and then turn out onto a rack and let cool completely.

Did you like this article?  MyJewishLearning is a not-for-profit organization.

Please consider making a donation today.

Paula Shoyer

Paula Shoyer is the author of The Kosher Baker, and most recently was featured as a contestant on the Food Network's Sweet Genius.