Martha Stewart just shared her foolproof pumpkin bread recipe – SheKnows

0


It happens every year. We stock our pantries with canned pumpkin, and of course every recipe we see calls for half a can of pumpkin. What is the problem? Fortunately, there are cooks who understand: when it comes to pumpkin and fall, more is more. It’s just one of the things we love about Martha Stewart’s foolproof pumpkin bread recipe, which actually uses the whole can of pumpkin puree. She first shared it on her PBS show Martha bakes, but she recently re-shared her video on how to bake pumpkin bread and it got us in such a baking mood we knew we had to share.

Related story

Martha Stewart’s Cocoa and Spice Cookies are so good you won’t want to swap them


Our mission at SheKnows is to empower and inspire women, and we only offer products that we think you’ll love as much as we do. Please note that if you purchase something by clicking on a link in this story, we may receive a small commission on the sale.

Martha Stewart’s Pumpkin Bread is a quick bun, which means you don’t have to worry about using yeast or kneading dough or waiting for something to rise. If we’re being honest, it’s basically a loaf of pumpkin cake, but if we call it cake, we might feel weird having it for breakfast, and obviously we can’t. not take that risk.

Lazy loaded image

Courtesy of Clarkson Potter.

His recipe makes two loaves of bread, which we also love. You can keep one for yourself and gift the other to someone, or you can eat one now and freeze the second for later. Or, let’s be honest, you and your family can devour both loaves in the week, and you’ll be up to baking more pumpkin bread next weekend.

Lazy loaded image

Courtesy of McCormick.

Stewart uses freshly grated nutmeg in his recipe, and it really makes a difference to the powdered stuff you get in a jar (it also gives you the chance to use the smallest microplan ever made). And don’t tell him, but we would add a touch of vanilla to the recipe, and we could also double the amount of spices that the recipe calls for. What can we say, we’ve been addicted to the flavor of pumpkin spice since our first PSL all these years ago.

Lazy loaded image

Courtesy of Norpro.

But that’s what we love about this recipe. It’s simple and foolproof, and a perfect blank slate for experimentation. Add your favorite fall spices, make a crumble topping, mix cocoa powder or melted chocolate in half the batter to make Marbled Pumpkin Bread, or just leave the recipe as is. Whichever way you cut it, you won’t be disappointed.

Before you go, check out our slideshow below:

Watch: Giada De Laurentiis just shared a bunch of holiday cooking and hostess tips with us and they’re brilliant



Share.

Comments are closed.