DISH RESEARCH · Bread
pumpkin bread
Also known as: Bread, pumpkin
Sally McKenney’s selected pumpkin bread combines canned pumpkin, individual ground spices, vegetable oil and orange juice, with light brown sugar and optional semi-sweet chocolate chips.
About pumpkin bread
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Sally McKenney presents pumpkin bread as a moist autumn quick bread. This selection uses canned pumpkin, vegetable oil, orange juice and light brown sugar.
Flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt are whisked together. Eggs and both sugars are whisked separately before pumpkin, oil and orange juice join them.
The same wet mixture is gently stirred into the dry ingredients. The selected optional semi-sweet chocolate chips are folded through the batter.
The batter fills a sprayed loaf pan and bakes, with a loose foil cover partway through. The loaf cools completely in its pan before removal and slicing.
The author describes moist crumb and pumpkin-spice flavor. Her make-ahead option brings a thawed loaf to room temperature before serving; alternate milks, nuts and cake formats remain separate choices.
Ingredients in pumpkin bread
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- American / Sally McKenney pumpkin bread with selected chocolate chips