Sandra This Bobby Flay Pumpkin Bread Recipe is a moist and tender recipe, which is made with creamy 100% pure pumpkin and warming ground spices. It’s the ultimate fall treat, ready in about 1 hour and 30 minutes.
Bobby Flay Pumpkin Bread Recipe Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (I use Libby’s)
How To Make Bobby Flay Pumpkin Bread Recipe
- Prep the oven and pans: Preheat your oven to 325°F (165°C). Prepare two loaf pans (8×4 inch pans work well) by greasing them generously with butter and dusting them with flour. Tap out any excess flour to prevent sticking.
- Combine dry ingredients: In a medium bowl, combine the flour, salt, baking soda, baking powder, ground cloves, ground cinnamon, and ground nutmeg. Whisk together until everything is well mixed and the spices are evenly distributed. Set this aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to beat together the softened butter and sugar until just blended. Add the eggs one at a time, beating well after each addition until the mixture is light, fluffy, and pale yellow.
- Add the pumpkin: Mix in the can of pumpkin puree. Don’t worry if the mixture looks a bit grainy, separated, or curdled at this stage—this is normal due to the water content in the pumpkin reacting with the fat.
- Make the batter: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Mix only until everything is combined and no dry streaks of flour remain. Do not overmix.
- Bake and cool: Divide the batter evenly between the two prepared loaf pans. Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean with no wet batter. Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Recipe Tips
- Spoon and Level: The most common mistake in baking is scooping flour directly with the cup, which packs it down and leads to dry bread. Spoon the flour into the cup and level it off with a knife for an accurate measurement.
- Pure Pumpkin vs. Pie Filling: Ensure you buy 100% pure pumpkin puree. Do not buy “Pumpkin Pie Filling,” which comes pre-sweetened and spiced, as this recipe adds its own sugar and spices.
- Room Temperature Ingredients: Softened butter creates air pockets when beaten with sugar, helping the bread rise. Room temperature eggs incorporate smoother than cold eggs.
- Don’t Overmix: Once the flour is added, stop mixing as soon as it disappears. Overmixing develops gluten, which can make the bread tough and rubbery instead of tender.
What To Serve With Bobby Flay Pumpkin Bread
This bread is delicious on its own, but toppings can make it a decadent breakfast or dessert.
- Softened salted butter: The salt contrasts beautifully with the sweet, spiced bread.
- Cream Cheese: A smear of plain or maple-flavored cream cheese.
- Warm Beverages: A hot cup of coffee, chai tea, or hot chocolate.
- Toasted Pecans: Sprinkle on top before baking for added crunch.
How To Store Bobby Flay Pumpkin Bread Recipe
- Room Temperature: Wrap the completely cooled loaves tightly in plastic wrap or aluminum foil. They can be stored at room temperature for up to 3-4 days. The flavor often improves on the second day.
- Refrigerate: You can store the bread in the fridge for up to a week, but it may dry out slightly.
- Freeze: This bread freezes perfectly. Wrap the cooled loaf in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight on the counter.
Bobby Flay Pumpkin Bread Recipe Nutrition Facts
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 60mg
- Sodium: 320mg
- Total Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugar: 28g
- Protein: 4g
Nutrition information is estimated per slice (assuming 16 slices total from 2 loaves).
FAQs
Can I add chocolate chips?
Absolutely. Fold in 1 cup of semi-sweet chocolate chips or chopped walnuts/pecans after the flour is incorporated for extra texture and flavor.
Why did my bread sink in the middle?
This usually happens if the bread is underbaked (the center structure hasn’t set) or if there was too much leavening (baking soda/powder). Trust the toothpick test!
Can I make this into muffins?
Yes. Line a muffin tin with paper liners and bake at 350°F for 20-25 minutes. Check for doneness early.
Try More Recipes:
- Bobby Flay Pumpkin Bread Pudding Recipe
- Bobby Flay Irish Soda Bread Recipe
- Bobby Flay Corn Soup Recipe
Bobby Flay Pumpkin Bread Recipe
Description
This Bobby Flay Pumpkin Bread Recipe produces two incredibly moist, tender loaves packed with pure pumpkin and a heavy dose of fall spices like cloves and nutmeg.
Ingredients
Instructions
- Preheat oven to 325°F. Grease and flour two loaf pans.
- Whisk flour, salt, soda, powder, and spices in a bowl.
- Beat butter and sugar until blended. Add eggs one at a time.
- Mix in pumpkin puree.
- Gradually mix in dry ingredients on low speed until just combined.
- Divide batter into pans.
- Bake for 65-75 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to a rack.
Notes
- Spices: The clove flavor is distinct in this recipe; if you prefer it milder, reduce cloves to 1/2 teaspoon.
- Pan Size: This recipe yields a significant amount of batter, hence the need for two loaf pans. Do not try to fit it all in one, or it will overflow and cook unevenly.
- Testing: Check the bread at the 60-minute mark; if the tops are browning too fast, tent loosely with foil.
Bobby Flay Pumpkin Bread Recipe
