Pumpkin Bread

When late August rolls around I often start getting anxious for fall. There is something comforting about those fall colors and the smell of pumpkin spice in the air. I start stocking up on those cans of pumpkin and get my mouth ready for my favorite pumpkin loaf. It is moist and flavorful and perfect with a cup of coffee.

I actually came up with this recipe by accident. A few years ago I was meaning to follow a recipe shared with me by a lovely lady and I glanced at it once and was like “I got this”. I started making it and never looked back at the recipe and I somehow screwed everything up (or so I thought). All my ingredients were out of whack. I was disappointed as I realized and it was already in the oven….but then they were done….and it was the most beautiful mistake I had ever made. This is one of my most requested sweetbreads. I thought my banana bread was the bomb but this here is nothing short of AMAZING!

This is a reminder that sometimes great things come from mistakes.

Pumpkin Loaf

I love that these can be made as 1 large loaf or 4 mini loaves for sharing. Of course, remember to adjust your bake time if using smaller pans. Let’s talk about the ingredients. Pumpkin spice is key to making this flavorful but I am going to share those ingredients of a great pumpkin pie spice separately so you can really bring out the best in this pumpkin loaf. These are great to make in mini pans and share with friends and neighbors. After all, the theme of fall is all about giving and being thankful.

INGREDIENTS and substitutions:

• pumpkin puree – I love using Libby’s canned pumpkin because, for me, consistency in the kitchen is important. I love when every batch is exactly the same and the friends and family you hare with can expect the same great flavors and textures each time. But if you are trying to avoid canned foods or maybe have lots of pumpkins lying around then, by all means, puree your own pumpkin. Sugar pumpkins are best for making your own puree.
  
• eggs – as with any great cake or sweet bread recipe, eggs are a key binding ingredient. When any recipe calls for eggs, it usually means large, room-temperature eggs.
  
• vegetable oil – this will yield a more moist bread than butter. While you can absolutely use butter, I promise you will not be lacking in flavor due to the oil.
  
• milk – when a recipe calls for milk, whole milk is usually what is needed. The fat in whole milk will keep your bread, moist and tender. If you are trying to reduce calories or watch your fat then 2% milk or water will work just fine.
  
• sugar – of course, this is a sweet bread. I use white sugar but you can use a combination of white and brown or sugar alternative. King Arthur has a 1:1 sugar substitute that works well.
  
• baking powder/baking soda – like most baked goods, a leavening agent will help lift your bread and create that light and fluffy texture.
  
• cinnamon, ginger, nutmeg, allspice, cloves – this is essentially the combination for pumpkin pie spice. if you are using store-bought or premixed spice then about 3-4 teaspoons will work. I like mine heavier on the spices but this is all about you.
  
• pumpkin seeds – this is totally optional but it adds a nice touch and a little texture.

I hope you give this a try and be sure to let me know what you think.

Print Recipe

Pumpkin Bread

Cooking Method: Instagram Cuisine: American Courses: Breads, Sweet Breads

Difficulty: Beginner Prep Time 10 min Cook Time 45 min Total Time 55 mins Servings: 12 Best Season: Fall

Description

It's not fall if the smell of something pumpkin baking isn't in the air. This moist and delicious recipe is foolproof and will be gone before you can say "Come and get it!" It pairs well with a cup of hot coffee and is a quick and easy bake for sharing with family, friends, and neighbors.

Ingredients

Servings

• 15 ounces pumpkin puree (1 can)
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup whole milk
• 1 1/2 cup white sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground allspice
• 1/2 cup pumpkin seeds (optional)

Instructions

1. Preheat oven to 350 degrees, and grease and flour a 8x4 or 9x5 loaf pan.

2. In a large mixing bowl, mix together pumpkin puree, eggs, oil, milk and sugar until all ingredients are well combined.

3. In a separate bowl, combine flour, baking soda, salt cinnamon, nutmeg, cloves, ginger, and allspice.

4. Gradually add dry ingredients to wet ingredients until just combined.

5. Pour into prepared loaf pan, top with whole or chopped pumpkin seeds if desired, and bake in a preheated oven for about an hour or until a toothpick inserted in the center comes out mostly clean.

Note

This recipe makes one 2lb loaf pan or 4 mini disposable loaf pans for sharing.

Keywords: pumpkin bread, pumpkin, pumpkin load, sweet bread, bread