This recipe has been adapted from The Grand Central Baking Book.
I always use roasted local sugar pumpkins in place of canned puree; the earthy, intense flavor pairs beautifully with the warmth of the spices and the tanginess of the buttermilk.
The best part of this recipe? It makes two 9”x5” loaves: one to gift and one to keep for yourself!
- 2 small sugar pumpkins (2-3 pounds each)
- 3¼ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon each ginger, nutmeg, cloves, and allspice
- ⅓ cup vegetable or canola oil
- 1⅓ cup sugar
- 1⅓ cups packed light brown sugar
- 4 eggs
- ⅓ cup water
- ⅓ cup buttermilk
Preheat oven to 400 degrees. Halve pumpkins and scrape out seeds, and place them, cut-side down on a parchment-lined baking sheet. Roast until darkened and a sharp knife pierces the skin easily, approximately 45 minutes to 1 hour. Allow to cool before scooping out the flesh and passing it through a food mill or sieve. Measure out 2 cups to be used in the bread recipe and reserve remaining puree for another use.
Reduce oven to 350 degrees; lightly grease and flour two 9” x 5” loaf pans.
Measure the flour, baking soda, salt, and pumpkin pie spice into a bowl; whisk to combine.
In a large bowl, whisk the oil, sugars, and pumpkin puree until uniform and well-blended. Whisk in the eggs, one at a time, then the water and buttermilk. Add the dry ingredients and mix just until combined.
Scrape the sides of the bowl and then divide the batter between the prepared pans.
Bake for 60-75 minutes, rotating the pans after 45 minutes. The loaves should be dark golden brown with cracked tops, and a skewer inserted in the center should come out clean.
Submitted by Kate Strassel: The holiday season is Kate Strassel’s favorite time of year for baking homemade goodies for family and friends, and she is thrilled when she can personalize a gift further by incorporating ingredients grown and produced near her home in East Bridgewater.