Pumpkin Bread From Once Upon A Chef

I'm thrilled to have Jennifer Segal, at left, of the gorgeous food blog Once Upon A Chef contributing her delicious recipes to Metrocurean. Before launching her blog, Jennifer earned her culinary stripes working
front and back of the house at some of DC's top
restaurants, including L'Auberge Chez Francois, Sam & Harry's and
The Caucus Room.


First up and perfect for the season, Jennifer shares her recipe for pumpkin bread ...

A tried and true pumpkin bread.
Photos courtesy of onceuponachef.com

By Jennifer Segal
Metrocurean contributor, Once Upon a Chef


This pumpkin bread is an old family recipe that's been passed down through the generations. My mom’s been baking it ever since I was a little girl. I’ve made it a hundred times as a grown-up, but the smell of it baking in the oven brings me back to her kitchen every time.


The original recipe was clipped from a magazine, but no one remembers where it came from. It's tattered and torn, with the patina of a recipe that's seen its share of spills and messes. Aren't those always the best kind?



This is a quick bread — that means quick and easy, no yeast or rising time required. Just a bit of mixing and stirring, pop it in the oven and, in about an hour, you'll have a house smelling of sweet autumn spices and two scrumptious, pumpkin-y loaves. I've tried many pumpkin bread recipes over the years, but found none as good as this one. Enjoy!

Pumpkin Bread

makes two 8 ½” x 4 ½” loaves


2 cups all purpose flour

½ teaspoon salt

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 cups sugar

3/4 cup unsalted butter (1 ½ sticks), softened

2 large eggs

1 15-ounce can 100% pure pumpkin (I use Libby's)


Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.


Combine flour, salt, baking powder, baking soda, and spices in a bowl. Mix well (I like to use a whisk) and set aside.


In the large bowl of an electric mixer, beat the butter and sugar at
medium speed until just blended. Add eggs one at a time, beating well
after each addition. Continue beating until very light and fluffy, about
a few minutes. Beat in pumpkin until combined.


At low speed, beat in flour mixture until combined.


Pour the batter into prepared pans, dividing evenly, and bake for about 65 –
75 minutes, or until a cake tester inserted in the center comes out
clean. Let cool in pan about 10 minutes, then turn out on wire rack to
cool completely.







Jennifer Segal is the founder and publisher of Once Upon a Chef,
a cooking blog featuring easy and elegant recipes. Before launching
her blog, Jennifer earned her culinary stripes working front and back
of the house at some of DC's top fine dining restaurants, including L'Auberge Chez Francois, Sam & Harry's and The Caucus Room.



She has also done private catering and restaurant public relations.
Jennifer is a graduate of the professional Culinary Arts Program at
L'Academie de Cuisine.