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Take Two Fall Pumpkin Bread

November 19, 2021

pumpkin bread recipe

Fall into Autumn with Take Two's delicious Pumpkin Bread. It's light, fluffy, moist, and perfectly spiced -- and the aroma of it baking in the oven will inspire you to put on a comfy sweater, light a fire in the wood stove (or turn on your favorite fireplace screensaver), and brew up a latte made with Take Two Barleymilk (hint, hint!). Whether you're looking for a scrumptious breakfast treat, or baking something to take with you to share at fall festivities, this recipe is sure to sweeten your season!

Take Two Fall Pumpkin Bread

• 1 3/4 cup All-Purpose Flour
• 1 tsp. Baking Soda
• 3/4 tsp. Salt
• 2 tsp. Cinnamon
1/4 tsp. Nutmeg
• 1/4 tsp. Ground Ginger
• 1/4 tsp. Ground Cloves
• 1/4 cup Brown Sugar
• 1/4 cup Cane Sugar
• 1 1/2 cup Pumpkin Pureé
• 1/2 cup Coconut Oil (melted)
• 1/4 cup Take Two Original Barleymilk
• Egg Substitute, equal to 2 whole eggs (recommended: Bob's Red Mill Egg Replacer)
• 1 tsp. Vanilla Extract

Step 1
Preheat oven to 350 degrees. 

Step 2
Follow instructions on egg substitute package, making an equivalent of 2 eggs. Set aside. 

Step 3
Combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a bowl. 

Step 4
In a separate bowl, combine sugar, brown sugar, pumpkin puree, coconut oil, Take Two Original Barleymilk, and egg substitute. 

Step 5
Add dry ingredients to wet ingredients, and mix well. 

Step 6
Mix batter just until it's well-incorporated and lumps are gone. 

Step 7
Pour batter into oiled medium bread pan.

Step 8
Bake at 350 degrees for 45-60 minutes, or until a toothpick comes out of the center clean.

Step 9
Let bread cool for 15 minutes before removing from baking pan and cutting.

Step 10
Store wrapped up at room temperature for up to 5 days, or wrap tightly and freeze.