Pumpkin Bread

I’m not a huge “sweets for breakfast” kind of person (my all-time weakness is actually a toasted everything bagel with lox and schmear). But I have some friends coming to visit, and they definitely have some sweet teeth. Pumpkin bread is a perfect compromise; it’s not too sweet, but it’s still kinda like coffee-cake. You can eat it hot or cold, plain or with cream cheese. It can be a good breakfast, brunch, or dessert. And it’s stupid-simple (despite all the ingredients involved).

N.B. This recipe probably worked well for me because I didn’t exactly follow strict measurements. Apologies to those who are annoyed. Cooking involves improvisation–play all recipes by ear. =)

PUMPKIN BREAD (makes one loaf)


  • One can pumpkin
  • 1/3-1/2 cup canola oil
  • 0-1/3 cup water
  • 2 eggs
  • 1.25-1.5 cup sugar
  • 1.5-1.75 cup flour
  • Baking powder (less than a teaspoon)
  • Baking soda (less than a teaspoon)
  • Pinch of salt
  • Nutmeg
  • Cinnamon
  • Allspice
  • Ground cloves
  • Ground ginger


  1. Preheat oven to 350*F, and grease a loaf pan.
  2. Mix the eggs, pumpkin, olive oil, and 1.25 cups of sugar in a bowl.
  3. Add the baking powder, baking soda, salt, nutmeg, cinnamon, allspice, cloves and ginger.

    It may look like I'm going overboard, but this is all the spice I have in my life. =P
    It may look like I’m going overboard, but this is all the spice I have in my life. =P
  4. Add the flour in batches until fully incorporated. If it ever gets too thick, add a splash of water.
  5. “Season” once more with your spices and sugar (if you don’t think it’s sweet enough).
  6. Place in the loaf pan, and bake for about 75 minutes, or until fully cooked and golden.


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