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A Classic Fall Baking Recipe: Spiced Pumpkin Bread

A Classic Fall Baking Recipe: Spiced Pumpkin Bread

There's nothing quite like the smell of pumpkin spice to put us in a fall mood. That combination of cloves, cinnamon, and nutmeg — and of course, silk puréed pumpkin — is such a classically autumn flavour and aroma.

For Rainsford Company team member Leighann Hill, her family recipe for Spiced Pumpkin Bread is a seasonal favourite. This easy fall baking recipe is a breeze to whip up, and has just the right amount of spicy sweetness, whether served as a breakfast treat with a rich cup of coffee or pumpkin spice latte, as an afternoon snack, or as a weeknight dessert.

Here, we've plated it up as part of a Thanksgiving brunch board, alongside some locally in-season fruit, raw walnuts and almonds, and some soft, fig-flavoured goat cheese. (See here for more ideas and tips for assembling a seasonal grazing board.)

The best part: This recipe makes two loaves, so you can share one with a friend, or stash it in the freezer for future snacking emergencies.




Butter (for greasing pans)
3 1/3 cups sifted all purpose flour
2 1/2 cups white sugar
1/2 tsp baking powder
2 tsp baking soda
1 tsp kosher salt
1 1/2 tsp ground cloves
1 1/2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
4 large eggs
1 cup vegetable oil
14 oz canned pure pumpkin
1/4 cup raw, unsalted pumpkin seeds


  1. Preheat oven to 360°F (180°C). Grease the sides and bottoms of two standard loaf pans with butter.
  2. In a large bowl, whisk together flour with sugar, baking powder, baking soda, salt and ground spices.
  3. In a separate bowl, use an electric hand mixers to lightly beat the eggs until whites and yolks are blended, but mixture is not yet foamy. Add in oil and mix again, followed by pumpkin. Beat until ingredients are well blended.
  4. Add wet ingredients into the flour mixture. Using a large wooden spoon or spatula, mix until batter is fully blended, with no dry streaks.
  5. Pour batter into prepared loaf pans. Sprinkle the tops of each with the pumpkin seeds.
  6. Bake loaves for 60 minutes, until a toothpick or tester comes out clean. Allow loaves to cool completely before cutting.



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