Steam-Baked Pumpkin Bread

Emily Rhodes
Emily Rhodes
December 7, 2021
For a plush, pillowy loaf that makes a great alternative to banana bread, try this pumpkin bread spiked with cinnamon, ginger, cloves, and a hint of pepper. A little steam added to the baking cycle helps the loaf rise evenly without excess baking soda, which can leave a metallic aftertaste, and keeps the texture moist and tender. Note: I love making my own pumpkin purée as it has a deeper flavor, but a can is fine if you'd like to speed things up. To make your own purée, roast diced pumpkin at 400°F (200°C) with 50% steam until it's very tender. Cool slightly, then purée with an immersion blender or in a food processor. Excess purée can be stored in the freezer for months, ready to bake another loaf at short notice.
Prep Time
Cook Time
Steam-Baked Pumpkin Bread
4.75 (4)
2.25 cups (300g)
all-purpose flour
2 tsp
ground cinnamon, divided
1 tsp
ground ginger
1 tsp
baking powder
½ tsp
baking soda
½ tsp
fine salt
¼ tsp
ground cloves
¼ tsp
ground white pepper
1.75 cups
homemade pumpkin purée (see note) or 1 (15-ounce) can pumpkin purée
1.25 cups (250g)
granulated sugar, plus 1 Tbsp for topping
8 Tbsp (115g)
unsalted butter, melted
3 large

1. Preheat the Oven and Prepare Pan

Lightly grease a 9- by 5-inch loaf pan and line with parchment paper. I like to use small alligator clips to hold the sides of the paper so they don't curl.
Preheat the Oven and Prepare Pan
Sous Vide Mode: Off
Steam: 30%
Temp: 338°F
Heat: Rear

2. Mix Dry Ingredients

Sift together the flour, 1 teaspoon cinnamon, ginger, baking powder, baking soda, salt, cloves, and pepper together in a large bowl.
Mix Dry Ingredients

3. Mix Wet Ingredients

Whisk together the pumpkin purée, sugar, butter, and eggs in a second large bowl until very smooth.
Mix Wet Ingredients

4. Combine Wet and Dry Ingredients

Add the pumpkin mixture to the flour mixture and fold to combine. You want to mix thoroughly but stop as soon as everything comes together so you don't end up with a tough texture. Pour into the prepared pan.
Combine Wet and Dry Ingredients

5. Top

In a small bowl, stir together the remaining sugar and cinnamon. Sprinkle it evenly over the batter in the pan.

6. Bake

Transfer to the oven and bake until the bread is risen, golden, and cooked through, about 1 hour and 5 minutes. A thermometer inserted into the middle of the loaf should read 200 to 205°F (93 to 96°C).
Sous Vide Mode: Off
Steam: 30%
Temp: 338°F
Heat: Rear
01:05 Timer

7. Cool

Remove from the oven and let cool in the pan for 15 minutes. Turn out onto a wire rack and let cool completely.

8. Serve

Serve the pumpkin bread in thick slices with butter for spreading. It's great at room temperature for the first day or two and can be toasted after that. Leftover bread will keep for 3 to 4 days, wrapped, at room temperature. It can be sliced and frozen for up to 2 months.
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