Go Back
–+ servings
Print

Pumpkin Cheese Bread

This bread, with barely a hint of sweetness, is perfect toasted with jam for breakfast or as an appetizer with wine and cheese.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf
Author Lemons & Anchovies

Ingredients

  • 2 1/2 cups whole spelt flour or all-purpose flour, plus more for dusting pan
  • 9 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice add more for more pronounced pumpkin flavor
  • 2/3 - 3/4 cup cheese I used a combination of sharp cheddar and smoked gouda; I use a Microplane grater and this is for a loosely-packed measurement; add more cheese for a more pronounced cheese flavor
  • 1 15- oz can pumpkin purée not pumpkin filling
  • 1/4 cup plain yogurt
  • 2 eggs beaten slightly or the equivalent in an egg substitute; I used Bob's Red Mill Egg Replacer
  • 4 tablespoons olive oil or coconut oil or butter, melted and cooled
  • cooking spray

Instructions

  1. Preheat your oven to 350°F. Grease a 9 x 5 inch loaf pan and dust with flour, tapping out the excess.
  2. In a large bowl, whisk all the dry ingredients together, from the flour to the grated cheese.
  3. In a smaller bowl, combine the wet ingredients, from the pumpkin to the olive oil.
  4. Fold the wet ingredients into the dry ingredients until well-combined. Pour into the prepared loaf pan and bake for 55 minutes (give or take five minutes depending on your oven). Make sure a toothpick inserted into the center of the loaf comes out clean. Cool in the pan on a wire rack.
  5. Note: For convection baking, I preheated my oven to 350°F then lowered to 325°F as soon as I placed the pan in the oven. My loaf took 55 minutes to bake. It may take a few minutes longer for non-convection baking.

Recipe Notes

This bread tastes even better toasted the next day--with breakfast or as an appetizer.