Pumpkin Bread

Pumpkin is in season! I always like pumpkins: pumpkin pie, pumpkin bread, pumpkin muffin, pumpkin soup, pumpkin cheesecake…everything about pumpkin! But I never once wanted to make them because I didn’t have a mixer or food processor. Luckily I’ve found some recipes that do not require one. This is one of them.
This recipe is my OWN development. It works very well and I am proudly sharing with you.
This recipe serves approximately 6.

All you need is:

  • 2 big mixing bowls
  • 1 eight inch loaf pan
  • whisk, spatula, measuring spoons and measuring cups


  • 1 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/4 tsp ground nutmeg
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 5 tbsp melted unsalted butter(4 tbsp for the batter. 1 tbsp for buttering the pan.)
  • pumpkin seed (optional)


  1. Preheat oven to 350 Fº
  2. In the dry ingredient bowl, whisk flour, baking soda, salt, cinnamon, ground ginger, ground clove, and ground nutmeg.
  3. In the wet ingredient bowl, whisk an egg, sugar, pumpkin puree, vanilla extract until it’s smooth then add melted butter.
  4. Slowly fold the dry ingredient bowl into the wet one until the batter is blended.
  5. Butter the loaf pan.
  6. Pour the batter into the pan. Bake it for 65-75 mins.
  7. Let it cool at least 10-15 mins.

I’ve worked in a kitchen store as an assistant for cooking classes. One of the most important lessons I’ve learnt from the teacher is knowing my oven. The baking time is an estimation. My oven tends to get too hot so it takes about 65 mins to bake the bread through without burning the top.


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