Pumpkin and Spice Bread

This is an absolutely awesome recipe using canned pumpkin but it goes one step further by using the pumpkin bread in delicious bread pudding. Enjoy!

Pumpkin and Spice Bread

One of our favorite bread recipes doubles as a custard-rich dessert.

Recipe by Karen Barker photography: By James Baigrie

Pumpkin Spice Bread
This loaf is so good you’ll want to double it and turn the extra loaf into a delicious bread pudding (below).

MAKES: 1 (8 1/2- x 4 1/2-inch) loaf
PREP: 10 minutes
BAKE: 1 hour 5 minutes
STAND: 20 minutes

1 2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 plus 1/8 teaspoon kosher salt
1 1/3 cups sugar
1/3 cup canola oil
1 cup plus 1 1/2 tablespoons canned unsweetened pumpkin
1 large egg

1. Preheat oven to 350°. Grease and flour an 8 1/2- x 4 1/2-inch loafpan. Sift together first 5 ingredients; stir in kosher salt.
2. Combine sugar, oil, and pumpkin in a large bowl; beat at medium speed with an electric mixer until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at low speed until blended. Transfer batter to prepared pan.
3. Bake at 350° for 1 hour 5 minutes or until loaf is golden and a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 15 minutes; remove from pan. Serve warm or at room temperature.

photography: By James Baigrie

Pumpkin Spice Bread Pudding

If desired, you can make this several hours ahead and reheat it just before serving.

MAKES: 8 servings
PREP: 15 minutes
STAND: 30 minutes
BAKE: 1 hour 20 minutes

1 loaf Pumpkin Spice Bread
4 large eggs
4 egg yolks
1/2 cup plus 2 tablespoons sugar, divided
1/4 cup canned unsweetened pumpkin
2 teaspoons lemon zest
1/4 teaspoon salt
2 cups milk
1 1/2 cups whipping cream
Toppings: Whipped cream or vanilla ice cream

1. Preheat oven to 400°. Cut Pumpkin Spice Bread into 1/2-inch cubes with a serrated knife. Spread cubes in a single layer on a lightly greased jellyroll pan. Bake at 400° for 11 to 14 minutes or until lightly toasted. Remove cubes from oven; set aside. Reduce oven temperature to 350°.
2. Whisk together eggs, egg yolks, 1/2 cup sugar, pumpkin, lemon zest, and salt in a large mixing bowl until well blended. Whisk in milk and 1 1/2 cups whipping cream until blended.
3. Add toasted pumpkin bread cubes to custard mixture, stirring gently to moisten evenly. Let stand 20 minutes.
4. Grease an 11- x 7-inch baking dish. Pour bread pudding mixture into baking dish, spreading evenly; sprinkle with remaining 2 tablespoons sugar.
5. Pour hot tap water to a depth of 3/4 inch in a roasting pan. Place roasting pan in oven. Place baking dish containing bread pudding in center of roasting pan. Bake at 350° for 1 hour 10 minutes or until set at center. Let stand 10 minutes before serving. Serve warm with whipped cream or ice cream.