Let’s give them pumpkin to talk about! Now that fall is here, indulge in the delightful flavors of the season with this pumpkin bread made from the finest locally sourced Colorado pumpkins. Celebrate the onset of autumn with a heartwarming treat that satisfies your taste buds and supports our local farmers.
Did you know that every part of the pumpkin, except the stem, is edible? Their incredible versatility makes pumpkins a must-have in your fall pantry. According to the Farmer’s Almanac, pumpkins have been a dietary staple for indigenous peoples and one of the world’s oldest cultivated foods. In Colorado, we grow more than 3,000 acres of pumpkins, and our state is ranked 16th in the nation for pumpkin production. CSU extension even recommends them as an inexpensive and beneficial cover crop.
For your convenience, finding locally grown pumpkins is easy. Our 2024 Colorado Fall Farm Activities guide or the Farm Fresh Directory lists farmers’ markets and other ways to connect with producers. And if you’re on the lookout for local producers, keep an eye out for the Colorado Proud logo wherever you shop.
To make the most of this delightful season, we want to share this special pumpkin bread recipe that embraces fall flavors. Whether you’re a seasoned baker or just starting, this recipe will impress.
Shared by local Curly Girl Kitchen
Yield: 2 standard loaves | Prep Time: 10 minutes | Bake Time: 1 hour
Ingredients
Bread:
- 1 can (15 oz) pumpkin puree, NOT pumpkin pie filling (make your own puree)
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 cup vegetable oil (you can also use 1/2 cup vegetable oil + 1/2 cup melted unsalted butter)
- 3 large eggs
- ¾ cup whole milk
- 2 tsp vanilla extract
- 4 cups all-purpose flour, spooned and leveled
- 2 tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground cardamom
Crumb Topping:
- 1 ½ cups all-purpose flour, plus more as needed
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup light brown sugar, lightly packed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ¼ cup extra flour in the event your streusel is to wet
Directions
Bread:
- Preheat the oven to 350°F and position a rack in the center. Line two standard-sized loaf pans with parchment paper so that the bread can be easily removed after it bakes.
- Note: if using a molded pan, like the fluted loaf pan, do not line it with paper. Spray it generously with non-stick baking spray.
- In a large bowl, whisk together the pumpkin, sugars, oil, eggs, milk, and vanilla until smooth.
- In a separate bowl, sift together the flour, baking soda, salt, and spices.
- Add the dry ingredients to the wet and use a spatula to combine the batter until moistened. Divide the batter between the pans.
Crumb Topping:
- In a large bowl, combine the flour, spices, salt and sugar. Drizzle with the melted butter, and toss with a fork until moist and crumbly. If the streusel looks too wet, add more flour, one tablespoon at a time.
- Sprinkle the crumbs evenly over the loaves and lightly press into the batter.
- Bake for about 55-65 minutes until a cake tester comes out with moist crumbs clinging to it.
- Let the bread cool in the pans for 15 minutes. Then, lift it out by the paper, set it on a wire rack, and cool completely before cutting.
Notes:
- You can make this recipe with or without the streusel topping. You can also fold chocolate chips or nuts into the batter before baking.
- You can store bread in an airtight container for up to 5 days or wrap it in several layers of plastic and freeze it indefinitely.
Try this dish with a glass of FireFox Farms Fox Fire Red. This sweet wine is made from estate-grown Corot Noir grapes and won a bronze medal in the 2024 Governor’s Cup Collection.
For those who prefer a non-alcoholic beverage, we suggest Ceria Brewing in Arvada, which offers alcohol-free craft beers.
