A pumpkin bread recipe has been developed to use an entire 15-ounce can of pumpkin puree and finish with a cinnamon-sugar topping that bakes into a crisp, crackly lid reminiscent of a snickerdoodle. The recipe, shared in a first-person cooking account, addresses several common shortcomings in existing pumpkin bread formulas.
The author, who did not provide a name in the source material, wrote that after Snapchatting the process of making pumpkin bread, they received an unusually high number of recipe requests. That response prompted a closer look at why the recipe stood out. The author identified four specific issues with recipes they had tried: loaves that did not fill the pan, a preference for white sugar over brown sugar for a lighter crumb, a desire for a crispy top similar to pumpkin muffins, and the annoyance of leftover pumpkin puree from a standard can.
Standard 15-ounce cans contain 1 3/4 cups of puree, but most recipes call for only 1 cup. The new formula uses the full can, scaling up the batter to produce a taller loaf. The topping is a simple mix of 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon, sprinkled over the batter before baking.
Ingredients and Baking Instructions
The recipe calls for 1 15-ounce can (1 3/4 cups) pumpkin puree, 1/2 cup vegetable oil or melted butter, 3 large eggs, 1 2/3 cups granulated sugar, 1 1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon fine sea or table salt, 3/4 teaspoon ground cinnamon, a heaped 1/4 teaspoon fresh grated nutmeg, a heaped 1/4 teaspoon ground ginger, two pinches of ground cloves, and 2 1/4 cups all-purpose flour. For the topping, 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon are combined.
To prepare, whisk the pumpkin, oil, eggs, and sugar until smooth. Sprinkle the baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves over the batter and whisk until well combined. Add the flour and stir with a spoon just until mixed. Scrape into a prepared pan and smooth the top. Stir the topping ingredients together and sprinkle over the batter.
Bake for 65 to 75 minutes, until a tester inserted into all parts of the cake comes out free of batter. The author notes that both the top and center can hide pockets of uncooked batter, so testing in multiple spots is advised. Turn the cake once during baking for even coloring. Cool in the pan for 10 minutes before removing, or cool completely in the pan to let more of the loose cinnamon sugar adhere to the top.
The bread keeps at room temperature, ideally stored in its tin with foil or plastic over the cut end while leaving the top exposed to preserve the crisp lid. Total time is about 1 hour 30 minutes, and the recipe yields 8 servings.
The author frames the recipe as a counterpoint to pumpkin-spice fatigue, citing Alton Brown's comment that "Pumpkin spice has ruined pumpkins" and Eater's claim that "America has gone entirely too far in its pumpkin spice devotion." The Washington Post likened pumpkin spice lattes to "liquefied fall-scented potpourri." The recipe aims to bring attention back to pumpkin itself, with the snickerdoodle-style topping as a textural contrast.
Editorial Notes