Every year, for as long as I can remember, we’ve made Aunt Lynne’s Famous Pumpkin Bread on or around Thanksgiving. It is the embodiment of the holidays for our family. I love it simply sliced and unadorned. If you haven’t had it, then skip this recipe and go straight to that one. If, however, you’d like a little more in your pumpkin bread, continue reading.
For example, if you have a “thing” for nuts. This recipe is for you. If you like a bit of tangy-fruitiness dotted throughout your loaf, this one has it. And if you’d like to spread streusel on EVERYTHING – look no further.
This is Aunt Lynne’s Pumpkin Bread 2.0. With the same cinnamon-y, clovy, allspice holiday aromas, but with lots of mix-ins and add ons. I’ve actually cut down her original recipe which makes 3 large loaves of bread into one that makes 3 smaller loaves, perfect for gifting.
Seriously, wrap a loaf in parchment paper, slap on a bow and a gift tag and you can be the local Martha Stewart maven on your block. “It’s a good thing!”
As for me, well, I stuck one loaf in the freezer for Emily – she’d kill me if I didn’t. Scott and I are sampling (read: inhaling) the rest. Don’t judge.
Pumpkin Bread taken to the next level with jammy bits of cranberry and crunchy nuts!
- 2 1/2 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup dry old fashioned oatmeal
- 1/4 cup chopped walnuts
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup pumpkin puree
- 1 cup + 2 teaspoons all purpose flour divided
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground mace optional
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/3 cup water
- 1 cup walnuts chopped
- 6 ounces fresh cranberries
Preheat the oven to 350 degrees. Grease 3 mini loaf pans (5 3/4 x 3 1/4 x 2")
In a small bowl combine the butter, flour, brown sugar and cinnamon. Mix together with your fingertips until butter is incorporated into the dry ingredients. Add the oatmeal and walnuts and mix thoroughly to combine. Set aside.
In a large mixing bowl, using a mixer combine the sugar, vegetable oil and eggs until smooth. Add the pumpkin puree and mix to combine.
In a smaller bowl sift together 1 cup of the all purpose flour, the whole wheat flour, baking powder, baking soda, salt, cinnamon, cloves, mace, nutmeg and allspice.
Add half of the dry ingredients to the pumpkin mixture and mix on medium low until just combined. Add half of the water and mix. Add the rest of the flour mixture and mix until just combined, followed by the remainder of the water.
In the small bowl that contained the flour mixture add the cranberries and sprinkle with the remaining 2 teaspoons of all purpose flour. Toss to coat and add to the pumpkin mixture along with the chopped walnuts. Stir into the batter.
Divide the batter equally between the three loaf pans. Evenly sprinkle streusel topping over each loaf.
Place the mini loaf pans on a baking sheet and bake for 45-50 minutes or until a cake tester comes out clean. Remove from oven and cool on a wire rack.
(note: if you don't have whole wheat flour, just use equal amount of All Purpose)
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