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It's Pumpkin Bread Season

The perfect recipe for some autumn comfort


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 teaspoon salt
  • 1 1/2 cups canned pumpkin
  • 1 1/2 cups sugar
  • 2 teaspoon vanilla extract
  • 1/2 cup vegetable oil or canola oil
  • 1/2 cup melted butter
  • 2 eggs


  • Preheat the oven to 350 degrees.

  • In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside

  • Combine the oil, butter, and vanilla in a liquid measuring cup.

  • In a mixing bowl with a fitted paddle attachment, beat the pumpkin, sugar, and eggs until combined.

  • Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.

  • Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

  • Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

  • Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.