The Martha Stewart Pumpkin Bread Loaf Recipe is a classic fall treat. This bread is very moist and full of warm spices.
It is the perfect snack for a chilly afternoon. Many people love the Martha Stewart Pumpkin Bread Loaf Recipe because it is easy.
You can bake it for your family or give it as a gift. This recipe uses real pumpkin to get a rich color.
It smells like a cozy home while it bakes. You will want to make this Martha Stewart Pumpkin Bread Loaf Recipe every single year.
Let’s look at how to make this delicious loaf from scratch.
When I first introduced to Martha Stewart Pumpkin Bread Loaf Recipe
I first found this recipe during a very cold October. I wanted my house to smell like autumn spices.
I saw Martha make this loaf on a television special. It looked so golden and perfectly soft.
I tried making it that same weekend for my kids. We all fell in love with the sweet pumpkin flavor.
It became our favorite tradition for the holidays. Now, I bake several loaves every time leaves turn brown.
It is a reliable recipe that never fails me. Everyone always asks for the secret to its great texture.
Equipment List
- Two 8.5 by 4.5 inch loaf pans.
- Large mixing bowl for dry ingredients.
- Electric mixer or a stand mixer.
- Measuring cups and spoons.
- A sturdy whisk.
- Rubber spatula for scraping the bowl.
- Wire rack for cooling the bread.
Ingredients You Need for Martha Stewart Pumpkin Bread Loaf Recipe
Here are the ingredients for Martha Stewart Pumpkin Bread Loaf Recipe:
- 3 1/4 cups All-purpose flour.
- 1 1/2 teaspoons Coarse salt.
- 2 teaspoons Ground cinnamon.
- 1/2 teaspoon Freshly grated nutmeg.
- 1/4 teaspoon Ground allspice.
- 1 teaspoon Baking soda.
- 1/2 teaspoon Baking powder.
- 2 1/4 cups Sugar.
- 1 cup Vegetable oil.
- 3 large Eggs.
- 1 can (15 ounces) Pumpkin puree.
Step-by-Step Guide
1. Preheat the Oven
Set your oven to 350 degrees Fahrenheit. This ensures the oven is hot enough for baking. Butter your two loaf pans very well. You can also dust them with a little flour. This stops the bread from sticking to the sides.
2. Mix Dry Ingredients
Get a large bowl for your dry items. Add the flour, salt, and all the spices. Whisk in the baking soda and baking powder too. Make sure there are no large lumps of flour. This helps the bread rise evenly in the oven.
3. Combine Sugar and Oil
Put the sugar and oil in a separate bowl. Use your electric mixer to beat them together. The mixture should look thick and well combined. This takes about one or two minutes on medium.
4. Add Eggs and Pumpkin
Add the three large eggs to the sugar mixture. Beat them in one at a time. Then, fold in the entire can of pumpkin puree. Keep mixing until the batter is a bright orange. It should look very smooth and smell amazing.
5. Mix Everything Together
Turn your mixer to the lowest speed. Slowly add the dry flour mixture to the wet. Mix until the white flour just disappears. Do not overmix the batter or it gets tough. Use a spatula to scrape the bottom once.
6. Fill the Pans and Bake
Divide the batter between the two prepared pans. Smooth the tops with the back of a spoon. Place them in the oven for about one hour. A toothpick should come out clean from the center. Let them cool before you try to slice.
Tips to Make the Best Martha Stewart Pumpkin Bread Loaf Recipe
- Use pure pumpkin puree for the best flavor.
- Do not use pumpkin pie filling by mistake.
- It has extra sugar and spices you do not need.
- Always check your baking soda for freshness.
- This helps the loaf get a nice tall dome.
- Try not to open the oven door too often.
- This can make the center of the bread sink.
- If the top gets too dark, use foil.
- Cover it loosely for the last ten minutes.
- Let the bread sit overnight for better flavor.
- The spices become much stronger after one day.
FAQs about Martha Stewart Pumpkin Bread Loaf Recipe
Can I add nuts or chocolate chips?
Yes, you can add one cup of walnuts or chips. Fold them in gently at the very last step.
How should I store the leftover bread?
Wrap it tightly in plastic wrap or foil. It stays fresh at room temperature for three days.
Can I freeze this pumpkin bread?
Yes, this bread freezes very well for three months. Thaw it on the counter before you eat it.
Why did my bread turn out very dry?
You might have used too much flour. Always level your measuring cups with a flat knife.
Can I make muffins with this batter?
Yes, this recipe makes about 24 standard muffins. Bake them for only twenty to twenty-five minutes.
Final Thoughts
The Martha Stewart Pumpkin Bread Loaf Recipe is a winner. It is easy to make and tastes like autumn.
You will love how moist and spicy it is. It is perfect for breakfast or a late snack. Your neighbors will love getting a loaf from you.
It is a simple way to share some kindness. I hope you enjoy every bite of this bread. Baking is a great way to relax and smile.
Give this recipe a try this weekend. You will be very happy that you did!
Would you like me to help you create a shopping list for these ingredients?
Martha Stewart Pumpkin Bread Loaf Recipe
Ingredients
- 3 1/4 cups All-purpose flour.
- 1 1/2 teaspoons Coarse salt.
- 2 teaspoons Ground cinnamon.
- 1/2 teaspoon Freshly grated nutmeg.
- 1/4 teaspoon Ground allspice.
- 1 teaspoon Baking soda.
- 1/2 teaspoon Baking powder.
- 2 1/4 cups Sugar.
- 1 cup Vegetable oil.
- 3 large Eggs.
- 1 can 15 ounces Pumpkin puree.
Instructions
Preheat the Oven
- Set your oven to 350 degrees Fahrenheit. This ensures the oven is hot enough for baking. Butter your two loaf pans very well. You can also dust them with a little flour. This stops the bread from sticking to the sides.
Mix Dry Ingredients
- Get a large bowl for your dry items. Add the flour, salt, and all the spices. Whisk in the baking soda and baking powder too. Make sure there are no large lumps of flour. This helps the bread rise evenly in the oven.
Combine Sugar and Oil
- Put the sugar and oil in a separate bowl. Use your electric mixer to beat them together. The mixture should look thick and well combined. This takes about one or two minutes on medium.
Add Eggs and Pumpkin
- Add the three large eggs to the sugar mixture. Beat them in one at a time. Then, fold in the entire can of pumpkin puree. Keep mixing until the batter is a bright orange. It should look very smooth and smell amazing.
Mix Everything Together
- Turn your mixer to the lowest speed. Slowly add the dry flour mixture to the wet. Mix until the white flour just disappears. Do not overmix the batter or it gets tough. Use a spatula to scrape the bottom once.
Fill the Pans and Bake
- Divide the batter between the two prepared pans. Smooth the tops with the back of a spoon. Place them in the oven for about one hour. A toothpick should come out clean from the center. Let them cool before you try to slice.
Notes
- Use pure pumpkin puree for the best flavor.
- Do not use pumpkin pie filling by mistake.
- It has extra sugar and spices you do not need.
- Always check your baking soda for freshness.
- This helps the loaf get a nice tall dome.
- Try not to open the oven door too often.
- This can make the center of the bread sink.
- If the top gets too dark, use foil.
- Cover it loosely for the last ten minutes.
- Let the bread sit overnight for better flavor.
- The spices become much stronger after one day.