Perennial Blend™ Pumpkin Bread
Ingredients
- 1 ¾ cups (210g) 40 Century Perennial Blend™ Flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup (170g) canned pumpkin puree
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- ¼ cup (60ml) milk, room temperature
- 1 tsp vanilla extract
For the Cinnamon-Sugar Topping:
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Method
Step 1 – Prepare the Pan & Oven.
Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray.
Step 2 – Combine the Dry Ingredients.
In a large bowl, whisk the Perennial Blend™ flour, cocoa powder, baking soda, baking powder, salt, and espresso powder until thoroughly combined. Stir in the chocolate chips.
Step 3 – Mix the Wet Ingredients.
In a separate, medium bowl, whisk together the eggs, oil, yogurt, granulated sugar, and vanilla until smooth.
Step 4 – Bring the Batter Together.
Gently pour the wet ingredients into the dry ingredients. Whisk lightly, just until no dry streaks remain. Fold in the shredded zucchini. The batter will be quite thick; this is intentional.
Step 5 – The Bake.
Pour the batter into the prepared loaf pan. Bake for 45–55 minutes. The key is to check the bread at the halfway point; if the top is browning too quickly, loosely cover it with aluminum foil. The bread is done when a toothpick inserted into the center comes out with only a few moist crumbs.
Step 6 – Cool and Finish.
Allow the bread to cool in the pan on a wire rack for one hour. While it's still warm, you can gently press a few extra chocolate chips into the top for a beautiful finish. Remove from the pan and let it cool completely on the rack before slicing.
Why perennial?
Our Perennial Blend™ flour comes from crops grown to restore soil, retain water, and nourish biodiversity. Choosing it for this indulgent loaf means you're not just baking something delicious—you're supporting a food system that's better for the planet.
A Chef’s Note
Pumpkin bread should be the essence of autumn: moist, warmly spiced, and comforting. The challenge is to achieve a tender crumb that holds the rich pumpkin flavor without becoming dense. Our Perennial Blend™ flour, with its wholesome character and nutty undertones, provides the perfect structure. It creates a loaf that is both wonderfully light and deeply flavorful—a true celebration of the season.
Ingredients
- 1 ¾ cups (210g) 40 Century Perennial Blend™ Flour
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup (170g) canned pumpkin puree
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- ¼ cup (60ml) milk, room temperature
- 1 tsp vanilla extract
For the Cinnamon-Sugar Topping:
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Method
Step 1 – Prepare the Pan & Oven.
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter and dust with flour.
Step 2 – Combine the Dry Ingredients.
In a large bowl, whisk together the Perennial Blend™ flour, both sugars, baking soda, baking powder, salt, and all the spices until evenly distributed.
Step 3 – Mix the Wet Ingredients.
In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until completely smooth.
Step 4 – Bring the Batter Together.
Gently pour the wet ingredients into the dry ingredients. Stir just until combined. Restraint is key; a few lumps are perfectly acceptable and ensure a tender loaf.
Step 5 – Prepare for Baking.
Pour the batter into the prepared pan and spread evenly. In a small bowl, mix the 3 tablespoons of sugar and 1 teaspoon of cinnamon for the topping, and sprinkle it generously over the surface of the batter.
Step 6 – The Bake.
Bake for 55-65 minutes. To check for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
Step 7 – Cool and Rest.
Let the bread rest in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Chef’s Tip
This bread is even better on the second day, as the spices have time to meld and deepen. Always use canned pumpkin puree, not pumpkin pie filling, for the purest flavor. Using room temperature eggs and milk will help the batter come together more evenly.
Why Perennial?
Our Perennial Blend™ flour comes from crops grown in agricultural systems that heal the land. Choosing it for this classic autumn bake means you're creating a treat that is not only delicious and nourishing, but also a positive force for our ecosystems.