Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Best Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 10 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings (two loaves)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Pumpkin Bread recipe is a moist, flavorful, and perfectly spiced sweet bread that’s ideal for fall or any time you crave a comforting treat. Made with simple pantry staples and pumpkin puree, it offers a tender crumb and warm autumn spices like cinnamon, nutmeg, and cloves. Easy to prepare and baked to golden perfection, this bread is perfect for breakfast, snacks, or dessert.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda (sifted to eliminate lumps)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp ground cloves (optional)
  • 1/2 tsp ground nutmeg (optional)
  • 1/2 tsp fine sea salt

Wet Ingredients

  • 3 large eggs (room temperature)
  • 1 cup extra light olive oil (or vegetable or corn oil)
  • 15 oz pumpkin puree
  • 1 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350˚F (175˚C). Butter two 8 1/2″ x 4 1/2″ loaf pans and lightly dust them with flour to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt until well combined and evenly distributed.
  3. Mix Wet Ingredients: In a separate medium mixing bowl, whisk the room temperature eggs, extra light olive oil, pumpkin puree, and vanilla extract until smooth.
  4. Combine Wet and Dry: Pour the wet ingredient mixture over the dry ingredients and whisk together carefully until you have a smooth and uniform batter without lumps.
  5. Fill Pans and Bake: Evenly divide the batter between the two prepared loaf pans. Place in the preheated oven and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. The exact time may vary; 50 minutes worked well in the original recipe.
  6. Cool: Remove the pans from the oven and let the loaves cool in the pans for 10 to 15 minutes. Then carefully transfer the breads to a wire rack to cool completely before slicing.

Notes

  • You can substitute extra light olive oil with vegetable or corn oil depending on preference.
  • Be sure to sift the baking soda to remove lumps for even mixing.
  • Using room temperature eggs helps create a smoother batter.
  • Allow bread to cool completely before slicing to ensure clean cuts.
  • Optional spices like cloves and nutmeg add warmth but can be omitted if preferred.

Find it online: https://evelynscooking.com/the-best-pumpkin-bread-recipe/