Pumpkin Rye Bread

The danger (?) of buying ingredients at stores like Costco is now you own A LOT of whatever. This year I came home with a goodly amount of organic canned pumpkin. A very tasty pumpkin, I might add. So I went in search of some new ways to use it and I found this recipe.

And as you know, I love using rye flour! This is similar to my banana bread recipe too.

 

I found this particular recipe on Adrianna Adarme’s wonderful site, A Cozy Kitchen, which has always been one of my favorites. The full recipe can be found on PBS Food


Honestly, it probably takes longer to gather and measure all of the ingredients than it does to get it in the oven. But given that’s maybe 40 minutes idea-to-table makes this a super recipe.

Now, before you ask, I doubled the recipe to make two loaves so the ingredients in my picture are twice that of the recipe! This bread is that good. One loaf doesn’t last long enough.

So many quick bread recipes are often too sweet for us but this one is simply outstanding with the nuttiness of the rye flour and using olive oil instead of butter. Visit suppertimeblues.com to learn more.

Pre-heat the oven to 350°F.  Lightly butter and flour a standard loaf pan.

Whisk the flours and baking powder together in one bowl.

In another bowl, whisk up the eggs. Then whisk in everything else that’s left — except the pumpkin seeds — together in that bowl.

So many quick bread recipes are often too sweet for us but this one is simply outstanding with the nuttiness of the rye flour and using olive oil instead of butter. Visit suppertimeblues.com to learn more.

Gently fold the flour into the pumpkin mix. Or the other way around if one bowl’s bigger than the other. Just so long as you don’t over mix it.

It’s just like making biscuits, the more you work it the tougher it gets. So just enough to incorporate the two together.

Then spoon the batter into the prepared loaf pan(s) and scatter some pumpkin seeds over the top.

So many quick bread recipes are often too sweet for us but this one is simply outstanding with the nuttiness of the rye flour and using olive oil instead of butter. Visit suppertimeblues.com to learn more.

Bake for 25-30 minutes or until a toothpick or wooden skewer inserted into the center comes out clean.

Let it cool for 5 minutes in the pan. Then turn it out of the pan onto a wire cooling rack.

So many quick bread recipes are often too sweet for us but this one is simply outstanding with the nuttiness of the rye flour and using olive oil instead of butter. Visit suppertimeblues.com to learn more.

Pumpkin Rye Bread

Course: Breakfast
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings

So many quick bread recipes are often too sweet for us but this one is simply outstanding with the nuttiness of the rye flour and using olive oil instead of butter. Visit suppertimeblues.com to learn more.

Print

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup rye flour
  • 1 teaspoon baking powder
  • 1 cup canned solid-packed pumpkin Not pie mix!
  • 1/3 cup olive oil or vegetable oil
  • 2 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/2 cup white granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine-grain sea salt
  • 1/4 cup chopped walnuts
  • 1/4 cup pumpkin or sunflower seeds

Instructions

  1. Pre-heat oven to 350°F. Lightly butter and flour a standard loaf pan.

  2. Whisk together the flour, rye flour, and baking powder.

  3. In another bowl, whisk the eggs. Then add the pumpkin, olive oil, eggs, spices, both sugars, baking soda, salt, and walnuts. Mix well.

  4. Gently fold the two together in whichever bowl is larger. Try not to over mix it.

  5. Fill the prepared loaf pan from earlier. Scatter some pumpkin seeds over the top.

  6. Bake for 25-30 minutes or until a toothpick or skewer inserted into the center comes out clean.

  7. Let cool for 5 minutes. Turn out onto a cooling rack.

Be well, friends, and thank you for stopping by. Cook for each other and until next time, peace.
Bill (signature)

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2 thoughts on “Pumpkin Rye Bread

  1. I miss Costco. Nope no Costco’s in Sweden. I think the nearest one is in Germany. But the good news is we don’t have any Walmart’s (or Sams). Your bread looks fantastic. I love pumpkin bread, I have a nice aged rye sourdough starter on the counter, I might just try to work that into the recipe.

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