A Perfect Pumpkin Bread Recipe From Leviathan Bakehouse’s “Croissant Queen”

In three years, Leviathan Bakehouse “Croissant Queen” Jess Kartawich went from being a graduate of the Herron School of Art & Design with a degree in fine-arts photography to opening one of the hottest bakeries in town during a time of unprecedented chaos and financial pain in the food business. She has been baking since she was a kid, but didn’t venture into professional kitchens until after college. “Everything I learned, I learned on the job,” says Kartawich, who shares this recipe for one of her grandmother’s favorite seasonal sweets. You can make it in a regular loaf pan or prepare it as her grandmother does, inside the empty pumpkin puree cans.


  • 3 cups all-purpose flour
  • 3 cups sugar
  • 4 eggs
  • 1 cup pureed pumpkin
  • 2/3 cup water
  • 1 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt


  • Preheat oven to 325 degrees
  • Grease two loaf pans (0r approximately 6 to 8 empty 15-ounce cans)
  • Combine everything in a bowl of a stand mixer and mix until smooth. (You could also use a hand mixer, or stir with a large wooden spoon or silicone spatula until smooth.)
  • Bake for 60 minutes, or until a toothpick comes out clean.