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Week 12: Pumpkin Bread (North America)

Pumpkin bread is the perfect recipe for the fall! Recently, I have been trying to improve the pumpkin bread recipe I shared on the blog's beginning.

It is said that pumpkins originated in Mexico and date back all the way to 7,000 - 5,500 BC.

By 4000 BC, pumpkins were used as a food source in modern-day Missouri, and Mississippi by 1400 BC.

Home to Libby's pumpkin industry, the "Pumpkin Capital of the World" is Morton, Illinois.




  • 1 1/2 cups all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 1 egg

  • 3/4 cup pumpkin puree (canned/fresh)

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground ginger

  • 1/2 cup vegetable oil

  • 1/4 cup milk


  1. Preheat your oven to 350 degrees F, and grease a 9x5-inch bread pan with butter.

  2. Mix together all the ingredients in a large bowl. Pour into your prepared pan and bake for 60 minutes.


- The Bored Baker 👩🏽‍🍳


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