“ Step aside banana bread, there's a new quick bread in town. Simple, tender, and moist, this spiced pumpkin bread from Toronto-based chef Christine Moody is perfect to use as a base for bread pudding, griddled for french toast, or just slathered with butter. Vijay, Recipe Hunter ”
As the air starts to cool down outside, we’re firing up our ovens for some serious holiday baking. Even if you’re not up for the not-so-daunting task of making your own bread from scratch, a quick bread recipe like this one is within arm’s reach. By mixing together a simple batter with pumpkin puree (fresh or canned) and a trio of spices, Toronto-based chef Christine Moody has created a loaf that’s like the taste of the season in a single slice. Use this bread as a base for Chef Christine’s Pumpkin Bread Pudding, batter and griddle it for an outrageous french toast, or just slather a slice with butter and sprinkle with sea salt for one heck of a breakfast.
Spiced Pumpkin Bread
Prep Time:15 minutes
Cook Time:1 hour
Yield: 1 loaf
- ¾ cup plus 2 tablespoons 100% pure pumpkin puree (approximately half of a 15 ounce can)
- 2 large eggs
- ½ cup vegetable oil
- 1½ cups sugar
- ⅓ cup whole milk
- 1½ teaspoons apple cider vinegar
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Preheat the oven to 375 F. Line a 9 x 5 loaf pan with aluminum foil or parchment paper, making sure to let some hang over the edges so the loaf is easy to lift out. Grease the foil with butter, shortening, or nonstick cooking spray.
- In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, sugar, milk, and apple cider vinegar. In a large separate bowl, sift together the flour, baking powder, and spices. Make a well in the center of the dry ingredients and pour in the blended liquid ingredients.
- Using a spatula, fold the dry ingredients into the wet ingredients until just combined without over-mixing. It might be a little lumpy and that’s ok.
- Pour the batter into the prepared pan and bake for 60 minutes or until a knife or toothpick inserted comes out clean.
- Cool the pan on a wire rack for 15 minutes, then lift the loaf out of the pan using the edges of the parchment or foil. Return the loaf to the wire rack and allow to cool 30 minutes before slicing and serving (preferably warm, spread with butter and sprinkled with sea salt).
“ For me, cooking is all about creating something unique & delicious. I love big, bold flavours and using a mix of old-fashioned and modern techniques. ”
When you meet Christine, you can immediately feel her passion for great food and great cooking. Christine was originally trained as a bread baker and pastry chef at a German bakery in Halifax, Nova Scotia and then went on to get her culinary degree at the famed French Culinary Institute in New York City. After refining her skills in a Michelin-starred restaurant in the heart of Burgundy (we’re jealous), Christine went on to run restaurants in Nantucket & Amherst, MA, as well as to act as Culinary Director for the Nantucket Wine Festival. Recently, Christine moved to Toronto, where she is in charge of food innovation for iQ Food Co, and spends her time developing dishes to nourish & inspire Canada’s financial district. Although she has an exceptional pedigree, what we love most about Christine and her style of cooking is that she doesn’t take herself, or her food, too seriously. Her cooking is fun, inspired, and elegant without being fussy and she has a knack for putting together plates that are as healthy as they are delicious.
Say hello and follow Christine on Instagram.
If you’ve struggled with removing baked good from a pan with high sides, we’ve got a trick for you! Just cut a piece of foil longer than you normally would.Read the full tip >
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