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This month’s baking challenge is making my homemade pumpkin bread (recipe is also below). It’s quick and easy and fun to customize! Every Thanksgiving, our table is full of delicious pies, homemade rolls, and pumpkin bread. My grandmother always bring a loaf, carefully wrapped up in tin-foil to be shared with the rest of the bread basket.
It’s always delicious. Moist. And well, tradition! So I wanted to bring that tradition to you this month. With this month’s baking challenge to whip up a batch!
What is The November Baking Challenge?
It’s a chance for you to test drive one of my recipes, take a picture (it doesn’t have to be pretty!), post a picture in my Facebook group, and enter to win a prize! Every month I’m choosing a different recipe and this month it’s making pumpkin bread.
I find it is so helpful for me to see how my recipes turn out for you and to hear about what changes you made or would make. I love the great feedback and know how to make my recipes even better, and you get a chance to win!
Make It Your Own!
The best part about pumpkin bread is you can customize it anyway you want. Here are a few fun variations I have for you, but you mix it up anyway you like.
- Chocolate Chip Pumpkin Bread
- Nutella Pumpkin Bread
- Cream Cheese Filled Pumpkin Bread
- Sourdough Pumpkin Bread
Or try sprinkling on some cinnamon sugar before baking, stirring in cranberries, raisins, or toasted nuts. Really the possiblities are endless!
How To Join The Baking Challenge:
- Recipe: Bake up my delicious and easy Pumpkin Bread. Or make a fun variation!
- Bake. Bake up a recipe of your choice from this month’s theme.
- Share. Take a photo and share in my Facebook group OR send a photo to me via e-mail: [email protected]. For a second entry, leave a review on the recipe you made.
For November 2021, I’m giving away A $75 USD Amazon gift card — so you can treat yourself to whatever your heart desires!
Rules and regulations:
Giveaway is open to any residents over the age of majority in their country of residence. Giveaway is open from the time of posting until November, 30 2021 at 11:59 pm EST.
Winner will be selected at random and notified within 72 hours of the contest ending. Facebook winner will be notified by a comment and tag. Winner must respond within 48 hours of initial comment by direct message or a new winner will be chosen.
Giveaway is sponsored by The Boston Girl Bakes and is in no way associated with Facebook, Paypal or Amazon and you release Facebook of all responsibility.
The prize will be sent by email directly from Amazon. The Boston Girl Bakes is not responsible for defective products or missed delivery.
If you have any questions about how this is going down, shoot me an email or leave me a comment on this post and I will respond as quickly as possible!
- 1 1/2 cups (180 g) all-purpose flour *spooned and leveled
- 1/4 teaspoon baking powder
- 1 teaspoons baking soda
- 3/4 teaspoons salt
- 1 tablespoon pumpkin pie spice (see note for individual spices)
- 1/2 cup (120 ml) canola oil
- 2/3 cups (134 g) granulated sugar
- 2/3 cups (142 g) packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (227 g) pumpkin puree not pumpkin pie filling
- 1/3 cup (80 ml) water
- Prep pan and oven. Position a rack in the center of your oven and preheat the oven to 350°F. Lightly grease a 9×5" inch loaf pan. I like to line mine with parchment paper as well and grease lightly again.
- Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Combine wet ingredients. In a second mixing bowl, whisk together the oil, sugars, eggs, vanilla, pumpkin, and water.
- Combine wet and dry ingredients. Make a well in the center of your dry ingredients and pour in the liquid ingredients. With a spatula, stir to combine until the last of the flour has been mixed in. Stop mixing at this point to avoid overmixing.
- Bake the bread. Spoon the batter into the prepared pan. Bake the bread for 60-65 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean; and that same tester inserted about 1/2" into the top of the loaf doesn't encounter any totally unbaked batter. You should see moist crumbs, not raw batter. Mine was perfect at 60 minutes, so begin checking your bread at 60 minutes, but every oven is different so you may need additional time.
- Cool the bread. Remove the bread from the oven, and cool it on a rack in the pan for 10 minutes. Remove from the pan and continue to cool. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving for best texture.
- Storage: You can keep this bread, wrapped, and stored at room temperature for up to one week.
- Freezing: Let the bread thaw completely then I wrap it in several layers of plastic wrap, and then either a final layer of tin-foil or place in a sealable plastic bag. Freeze for 3 months. When ready to enjoy, I unwrap the bread and let it thaw at room temperature before slicing and serving.
- Pumpkin Puree – Make sure you are using 100% pumpkin puree, not pumpkin pie mix. That has added ingredients that will affect how the bread turns out.
- Pumpkin Pie Spice – If you don’t have pumpkin pie spice on hand, you can substitute with 2 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon cloves.
- Mix-ins. You can stir in chocolate chips, raisins, currants, or dried cranberries to the batter if you want. Add up to 1 cup of your choice mix-ins.