Editor's note: Use this recipe to make Bobby Flay's Pumpkin Bread Pudding .
Recipe information
Yield
Makes 1 (9-inch) loaf
Ingredients
4
1
1
1
1
1
1
1
1
1
1
2
Need to make a substitution?
Preparation
Step 1
1. Preheat the oven to 350°F. Butter a 9-inch loaf pan.
Step 2
2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
Step 3
3. Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
Step 4
4. Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.