Martha Stewart's Delicious Spiced Pumpkin Bread | Martha Bakes Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide similar texture, while sunflower seeds are budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa powder

Dark chocolate has less sugar, while cocoa powder can be a less expensive option.

Measure 3.25 cups of all-purpose flour.

Add 0.75 teaspoons of salt, 2 teaspoons of ground cinnamon, 0.25 teaspoons of allspice, 3 teaspoons of baking powder, and 0.5 teaspoons of baking soda to the flour.

Grate 0.5 teaspoons of nutmeg and add it to the dry ingredients.

Whisk the dry ingredients together until combined.

In another bowl, open a 15-ounce can of pumpkin puree and add it to the bowl.

Add 1 cup of dark brown sugar and 1 cup of granulated sugar to the pumpkin puree and cream them together.

Add 4 large eggs to the mixture and incorporate well.

Melt 12 tablespoons of butter and add it to the mixture, then mix until combined.

Start adding the dry ingredients to the wet ingredients, alternating with 0.5 cups of buttermilk until fully incorporated.

Prepare six 3-inch by 6-inch miniature bread pans by buttering them.

Spoon equal amounts of batter into each of the buttered pans, or weigh the pans for even distribution.

Transfer the filled pans to a preheated oven at 350°F (175°C).

Bake for 40 to 45 minutes until done.

Remove from the oven and let cool slightly before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens