Sweet Batter Bread Master Recipe: Pumpkin Sweet Batter Bread

 October is National Cookbook Month!  Even though recipes are all over the internet, relying on a cookbook to house my favorite recipes is the way to go.  I love looking through old cookbooks and seeing my favorite recipes.  Some of my all-time favorite cookbooks are those my church made and for which we submitted recipes.  

This year I am going to share a recipe from a new favorite cookbook: Baker Bettie's Better Baking Book.  It is written by Kristin Hoffiman, the star behind the TikTok and Instagram series known as Baker Bettie.  Kristin is a trained chef and baking educator, which shines through in the way that this cookbook is organized and the recipes she shares with us.

Baker Bettie doesn't only give you recipes, she tells you the science behind baking, why ingredients do what they do, and the reasons behind precise measurements, and more.  She makes things easy and interesting. She tells stories and I love her stories! 

Sweet Batter Bread Master Recipe

Kristin developed these recipes and tested them over and over, and I am not about to copy her work and give it to you here.  However, I want to share with you some of her thoughts about baking.  She uses this batter as her go-to starting point for her muffin and quick bread recipes.  After that, you can create your recipes adding in what you think will taste yummy.  She notes that muffins are baked at a higher temp than a full loaf because the higher heat evaporates the liquid in the batter more quickly.  How's that for a bit of science in baking?

I took Kristin's sweet batter recipe and added my own ingredients for this Pumpkin Sweet Batter Bread.  If you make it, make it yours!  Add chocolate chips, orange zest, nuts or pumpkin seeds!

Author Terri Steffes

Prep time

12 Min

Cook time

80 Min

Total time

1 H & 32 M

Print

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Pumpkin Sweet Batter Bread

As inspired by Baker Bettie's cookbook: Baker Bettie's Better Baking Book.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground clove
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 6 tbsp milk (any kind including non-dairy milk will work)
• 1- 15 oz can pumpkin puree
• For the glaze: 1 c powdered sugar and 3 T milk of any kind

Instructions

1. Prepare loaf pan with a parchment paper lining or spray with nonstick spray and lightly dust with flour.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cardamom, ginger, and cloves.
3. In a separate bowl, lightly whisk together the oil, eggs, vanilla, and milk. Stir the pumpkin puree into the wet ingredients.
4. Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. This might be lumpy but that's ok. Don't over-stir, only 45-60 seconds is needed to combine the two
5. Pour the batter into the prepared loaf pan.
6. Bake at 350 F for 70-80 minutes, until golden brown and a toothpick inserted in the center comes out clean.
7. Let the bread to cool in the pan for 10 minutes. Then transfer the loaf from the pan onto a cooling rack. Let it cool for at least 20 minutes before slicing. These waiting times are important as the bread needs time to firm up.

1. Combine the powdered sugar and the milk. Once the bread is cooled, pour over the top.

Notes

You can add nuts to this bread if desired.

Did you make this recipe?

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