November 2025 Recipe

by | May 15, 2025

EDWINNA’S RECIPE OF THE MONTH: PUMPKIN BREAD

Ingredients

  • 2 oz or 1/2 cup whole wheat flour 
  • 1 3/4 oz or 1/2 cup bread flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp  ground cinnamon
  • 1/2 tsp ground nutmeg
  •  1 tsp ground ginger
  • 4 oz canned pumpkin
  • 1/4 cup brown sugar
  • 3 tbsp or 1 oz vegetable oil
  • 2 eggs
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350° F for conventional or 325° F for convection
  2. Combine flours, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a mixing bowl. Stir well. Set aside for step 5.
  3. Combine the pumpkin, brown sugar, and oil in a medium mixing bowl and beat with a hand mixer at medium-high speed for 2 minutes.
  4. Add eggs and vanilla, and combine beating on medium speed until the eggs are incorporated.
  5. Add dry ingredients and mix on medium-low speed just until the dry ingredients are incorporated. Do not overmix.
  6. Pour batter into a small square baking pan (8″ x 8″) sprayed lightly with a pan release spray.
  7. Bake until golden brown. Conventional oven: 350° F for 30 min Covection oven: 325 ° F for 25 min
  8. Remove from oven. Let cool
  9. Portion: Cut into 6 pieces and serve 1 piece
BGCC Cook
Edwinna Ferguson