Hollywood Monastery Pumpkin Bread is a richly spiced, moist loaf that perfectly captures autumn’s cozy flavors. This recipe blends pumpkin puree with warming spices and a tender crumb, making it an ideal treat for breakfast, snacks, or dessert. Its balance of sweetness and spice works wonderfully whether freshly baked or toasted the next day.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup chocolate chips or dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then lightly dust with flour, tapping out excess.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the bread tender.
- If using, fold in the nuts, chocolate chips, or dried cranberries now.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Remove the bread from the oven and place on a wire rack. Let it cool in the pan for 15 minutes, then turn out onto the rack to cool completely before slicing.
Tips
- Substitution for Oil: You can substitute melted butter for the vegetable oil for a richer flavor. Use the same quantity (1/2 cup) but melt it and let it cool slightly before mixing.
- Using Fresh Pumpkin: If using fresh pumpkin, roast and puree it until smooth, then measure out 1 cup for this recipe. Avoid watery pumpkin puree to maintain bread texture.
- Don’t Overmix: Mixing the batter too much activates gluten, which can make the bread tough. Fold ingredients until just combined for a tender crumb.
- Check Oven Temperature: Oven temperatures vary, so start checking your bread at 55 minutes. If the top browns too quickly, tent with foil to prevent burning.
Serving Suggestions
This pumpkin bread is delicious served warm or at room temperature. For an extra indulgent treat, spread with softened butter, cream cheese, or a drizzle of honey. It pairs wonderfully with a hot cup of coffee, chai tea, or spiced cider. Thin slices can also be toasted and topped with nut butter or jam for breakfast.
Variations
- Gluten-Free: Substitute the all-purpose flour for a gluten-free baking blend that includes xanthan gum. Baking time may vary slightly.
- Vegan Version: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, set for 5 minutes) and use a plant-based oil and non-dairy milk if desired.
- Spiced Up: Add a teaspoon of pumpkin pie spice instead of individual spices for convenience, or include a pinch of ground cardamom for an aromatic twist.
- Nut-Free: Omit nuts and add extra dried fruit like raisins or chopped dates for texture without allergens.
Storage and Reheating
Wrap the cooled pumpkin bread tightly in plastic wrap or aluminum foil, or store in an airtight container. It will keep well at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. When freezing, slice the bread first and separate slices with parchment paper for easy thawing.
To reheat, warm slices in a toaster oven or regular oven at 300°F (150°C) for 5-8 minutes until heated through. Microwaving works too but can make the bread a bit denser or soggy, so use short bursts (15-20 seconds) and check often.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to avoid pumpkin pie filling because it contains added sugar and spices, which will alter the balance of sweetness and flavor in the bread. Use plain canned pumpkin puree for consistent results.
How do I know when the pumpkin bread is fully baked?
Insert a toothpick or cake tester into the center of the loaf. If it comes out clean or with a few moist crumbs (not wet batter), the bread is done. If you see raw batter, continue baking and check every 5 minutes.
Can I double this recipe to make two loaves?
Yes, you can double the ingredients and bake in two separate loaf pans. Baking time may increase slightly, so start checking at around 60 minutes. Avoid baking in a single large pan as it may not cook evenly.
What causes pumpkin bread to be dense or heavy, and how can I avoid it?
Dense pumpkin bread often results from overmixing the batter, using too much liquid, or not enough leavening. To prevent this, mix ingredients gently until just combined, measure liquids carefully, and ensure your baking soda and baking powder are fresh.
Is it necessary to add nuts or chocolate chips?
No, these add-ins are optional and can be omitted or replaced with dried fruit. They provide texture and flavor contrast but aren’t essential to the bread’s structure or taste.
Can I make mini pumpkin muffins with this batter?
Absolutely! Line a muffin tin with paper liners and fill each about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick comes out clean. Adjust baking time depending on your oven and muffin size.
How does the Hollywood Monastery version differ from other pumpkin breads?
This recipe is inspired by the Hollywood Monastery’s emphasis on simple, wholesome ingredients combined with a balanced spice blend to create a moist, tender loaf that’s neither too sweet nor too heavy. The addition of subtle clove and ginger notes sets it apart with a nuanced flavor profile.
Can I add extra spices or adjust sweetness?
Yes, feel free to tailor the spice level and sugar to your preference. If you prefer less sweetness, reduce the sugars by 1/4 cup total. For bolder spice, increase cinnamon or add a pinch of allspice or cardamom carefully, as these can overpower the pumpkin flavor.
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