Recipe Box: Brimming Pumpkin Bread

blog cashmeretreats knitting recipebox recipes

What goes together with some knitting and tea?  A yummy baked treat, of course!  As someone who loves to bake, I also love to swap recipes so when Jenn (our web wrangler) sent me her delicious pumpkin bread recipe, we decided to share with you all, too!  Pop this easy-to-follow recipe into the oven and gather your knitting for a cozy & yummy fall morning.


This pumpkin bread is brimming with extra goodness packed inside!  Dried cranberries, rolled oats, pepitas and walnuts make this autumn treat extra delicious. 

Pop this easy-to-follow recipe into the oven and gather your knitting for a cozy & yummy fall morning.

Brimming Pumpkin Bread
yields one loaf

Gather your tools and ingredients:
Large and medium mixing bowls
Whisk or spatula 
8x4" loaf pan 
Parchment paper, folded for pan
Butter or olive oil spray for paper/pan
Wire rack

dry ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • pinch of fine black pepper

wet ingredients:

  • 1/2 cup olive oil
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons pure vanilla bourbon extract
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 cup pumpkin puree


  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/3 cup raw pepitas

Preheat oven to 350F (176C)
Measure out parchment paper to fit loaf pan, fold lengthwise and insert into pan so long side overhang. Butter or oil paper and pan.

In a medium bowl, combine dried ingredients together until fully incorporated. Set aside.  In a large bowl, whisk together the olive oil and brown sugar until smooth. Add the vanilla and maple syrup, continuing to whisk.  Add in eggs one at a time until fully incorporated. Whisk in pumpkin purée. Slowly add in the dry ingredients, folding and whisking until smooth.  Next, fold in the filling of chopped walnuts, dried cranberries and pepitas.  

Once fully combined and smooth, pour brimming batter into loaf pan. Bake for 50-60 minutes or until center is clean (use a knife or cake tester). Grab your knitting while it bakes!  Remove from oven and let sit in pan for 10 minutes. Lift your brimming loaf by securing the parchment ends and place it onto a wire rack.  Allow to completely cool before slicing.  

Pour your favorite beverage, gather your current knitting project, slice up this bountiful pumpkin bread and enjoy a lovely fall day!  

Yummy yarn pictured is Cashmere Treats!
Comment below if you'd like help with this recipe or want to share tips.  We love to see your bakes and makes! 

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  • Jenn on

    hi Robin! The recipe calls for just 1 cup of pumpkin puree, so you won’t even use a whole can. Hope this helps.

  • Robin Sando on

    Hi, the pumpkin recipe looks amazing. My question is the size of the “can of pumpkin”, a small can or the large can? 15 oz or the 29oz?

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