By: J.Patterson
A seasonal favorite in our kitchen from October through the New Year—keep reading and you’ll understand why.
By: J.Patterson
A seasonal favorite in our kitchen from October through the New Year—keep reading and you’ll understand why.
Growing up in Canada, pumpkin pie was more than a dessert; it was greater than the sum of its parts. It was a whole culture—a genre of foods and drinks with a near–cult following—and, in many ways, it still is.
We’ve captured that warmth and flavor in a no-fuss, no-muss pumpkin bread that can be dressed up as a cake (just use a Bundt pan) or kept casual as muffins or a loaf. There’s no crust to worry about, no waiting for it to set. Just don’t count on leftovers—not even crumbs.
This isn’t just any pumpkin bread. It’s incredibly moist, deeply spiced, and instantly reminiscent of pumpkin pie, perhaps more so than any other loaf you’ve tried. The secret? While you can use store-bought purée, we prefer making our own (see recipe here) for the freshest flavor and smoothest texture. Minimal fat and careful folding of whipped egg whites ensure the bread is light and tender—not dense or greasy—so the moisture comes from the pumpkin purée itself, not excess oil.
Makes one 20 cm (8”) cake, loaf, or muffin tin
Wet Ingredients
2 large eggs (or 3 medium), separated
115 g (½ cup) brown sugar
100 ml (⅓ cup + 1 Tbsp) olive oil
15 ml (1 Tbsp) miso paste
20 ml (1.5 Tbsp) brandy — optional
Dry Ingredients
150 g (1¼ cups) all-purpose or 00 flour
1 tsp baking powder
1 tsp baking soda
6 g (2 tsp) ground cinnamon
Mix-ins
240 g (≈1 cup) pumpkin purée — store-bought or homemade
For the pan / tin
Butter or coconut oil, plus a little flour for greasing
Preheat the oven to 180°C (350°F).
Prepare the pan: grease with butter or coconut oil, then dust with flour.
Separate the eggs: whites in one bowl, yolks in another.
Whip the egg whites: Beat until almost stiff peaks form, then gradually add sugar until fluffy like meringue. Set aside. Tip: You can use the same beaters for the next step—no need to wash.
Prepare the wet mixture: Blend the yolks with olive oil, pumpkin puree, brandy (if using), and miso until smooth.
Prepare the dry ingredients: Combine flour, cinnamon, baking powder, and baking soda.
Combine wet and dry: Mix the dry ingredients into the wet mixture with the beaters until just incorporated—don’t overmix.
Fold in the egg whites: Gently fold the whipped egg whites into the batter using a spatula, keeping as much air as possible.
Fill the pan: Pour batter into the prepared pan or muffin tin, leaving a little room at the top.
Bake:
Cool and enjoy: Let cool slightly before slicing, or enjoy warm.
Since we’re really channeling pumpkin pie vibes with this bread, why not lean into it? A scoop of salted caramel or vanilla bourbon ice cream on the side instantly elevates it to dessert-level indulgence.
Keeping it casual? A simple dollop of homemade whipped cream works beautifully for a family brunch or a weekend get-together. No time for whisking? Canned whipped cream will do just fine—sometimes convenience wins.
Feeling a little playful? Try a homemade cream cheese frosting with a spoonful of pumpkin purée stirred in, or just a drizzle of cinnamon and honey added to the cream cheese. Pipe it out of a bag for that little extra flourish, and voilà—instant autumnal charm.
Really, this bread is forgiving: dress it up, keep it simple, or somewhere delightfully in between. Either way, it disappears fast. I just eat it as is and it's already hard to resist overindulging.
