Best Pumpkin Bread Recipe
This Pumpkin Bread recipe is a classic dessert that I start making as soon as summer starts to dwindle down. It is made with pumpkin puree and the delightful flavor of pumpkin pie spice which makes it one of those treats that people crave the most during the fall.
Ingredients
- 3½ cups (420 g) All-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp pumpkin pie spice
- 1 15 oz can pumpkin puree (425 g)
- 4 large eggs (At room temperature)
- ½ cup (118 ml) vegetable oil (Or any neutral flavor oil)
- ½ cup (113 g) unsalted butter (Melted)
- ⅔ cup (157 ml) water
- 1¾ cups (394 g) white granulated sugar
- ¾ cup (150 g) brown sugar
Instructions
- Preheat oven to 350 degrees F (180 degrees C) and grease two 9x5 inch (23x13 cm) loaf pans.
- In a large bowl mix the all purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl whisk the pumpkin puree with the eggs, oil, melted butter, white sugar, and brown sugar.
- Add the dry ingredients to the wet ingredients and mix until just combined. Try not to over mix or the pumpkin bread will come out dense and dry.
- Pour the batter into the prepared loaf pans and bake for 50-55 minutes or until a toothpick comes out clean.
- Let them cool for a few minutes before serving.
Video
Notes
- You can swap the pumpkin pie spice with 1 tsp ground cinnamon, 1 tsp ground nutmeg, ¼ tsp ground cloves, and ¼ ground ginger. You can also make it from scratch with my Pumpkin Pie Spice recipe.
- Start checking the loaves at about 50 minutes of baking since baking times may vary depending on your oven and the loaf pans that you’re using.
- If you only want to make one pumpkin bread, you can divide the ingredients in half.
- Freeze it. You can tightly wrap the loaves with plastic wrap and store them in the freezer inside an airtight bag or container for up to 2 months.
Tried this recipe?Let us know how it was!