perfectly sweetened and perfectly spiced! This is the Best Pumpkin Bread Ever, a recipe that you’ll make again and again when the weather cools down
You’re pulling out your sweaters, the leaves are changing, and you need this Pumpkin Bread recipe in your life. It’s time to bake something so cozy, fuss-free, and delicious for Fall, so without further ado, here is my absolute favorite Pumpkin Bread recipe. I hope it will be yours too!
To be fair, I was always a little wishy-washy about pumpkin bread. The spices were too overwhelming, I never got enough pumpkin, and the texture was often too dry. Not this one, I’ve made this again and again, and it is so perfect every time!
Want more Pumpkin Recipes? Check out Pumpkin Brown Butter Gingersnap Tart and Pumpkin Spice Challah French Toast
Ingredients
- unbleached all purpose flour – I always use unbleached all purpose flour in my recipes. Specifically King Arthur Baking Company. I really appreciate their attention to quality and detail, I love the consistent results.
- organic eggs – for all of my recipes I use large AA organic eggs. Better yet, try to find some fresh local eggs. Their yolks should be bright orange, and they add incomparable richness to any bake.
- ground spices – the freshness of your ground spices is really important! I like to keep mine in a cool, dry place to maintain their freshness, and even keep them in the refrigerator during the summer months. If you can grind your own spices, that’s even better for optimal freshness and maximum flavor.
- granulated sugar – lately I’ve been loving Golden Sugar from Domino. It’s less processed and less refined, and lends some some deeper vanilla/caramel flavor.
- pumpkin puree or canned pumpkin – You can use unsweetened canned pumpkin like Libby’s brand here. See notes below about substituting fresh pumpkin puree.
- dark brown sugar – I love the extra molasses in dark brown sugar. It lends lots of rich caramel notes of flavor to anything that I’m baking.
- avocado oil – I really like the neutral flavor of this cleaner oil. But if you can’t get avocado oil, feel free to substitute any neutral oil like grape seed oil or canola oil.
Is canned pumpkin the same as pumpkin puree?
Yes and No. These terms are often used interchangeably, but there are some differences between canned pumpkin and fresh pumpkin puree. Canned pumpkin is of course very convenient, and the product is very consistent. That’s why bakers tend to use canned, since the results are consistent and predictable. But, there is a lot to be said about making your own fresh pumpkin puree as well. You could steam chopped pumpkin, let the excess liquid drain off, and use the smooth, velvety puree in this recipe too.
Just be sure NOT to use “pumpkin pie filling” for this Pumpkin Bread recipe. The pie filling is already seasoned with several difference spices like cinnamon and cloves, and sweetened.
How to make the Best Pumpkin Bread Ever
This is one of the simplest recipes you’ll ever make, only 3 steps! All of the ingredients are mixed by hand in a bowl, using a whisk and wooden spoon. In a medium bowl, combine all of the dry ingredients, then set it aside. In another medium size mixing bowl, whisk together the eggs, oil, sugar, pumpkin puree. Then add the dry ingredients to the wet, and stir to thoroughly combine, making sure there are no dry patches of flour in the batter.
Pour the batter into two loaf pans that have lined with parchment paper and sprayed with nonstick cooking spray. I’m kind of a purist and I don’t love a lot of nuts or seeds inside the pumpkin bread because they tend to get mushy, so I generously toss some roasted pepitas (pumpkin seeds) on top for a delicious crunch. Bake for about an hour or up to 70 minutes, until a toothpick comes out clean.
When you’re making the recipe, you may be wondering if there is an error in the quantity of eggs. It’s not an error, there are 6 eggs in these two loaves of pumpkin bread, and it is perfect. They add the right amount of richness, moisture, and rise to the pumpkin bread.
The secret to moist Pumpkin Bread
As with many of these quick bread type cakes, I love to use oil rather than butter. Oil stays liquid at almost any temperature, it produces moistness more reliably than butter. When butter is cooled, it solidifies which can result in a less consistent moist texture. This Pumpkin Bread stays moist even after 2-3 days, stored at room temperature.
How to Store
I love this Pumpkin Bread because the recipe makes two large loaves, so I usually keep one out to snack on with coffee and tea, and freeze the other loaf for when guests unexpectedly pop by. Just wrap the loaf tightly in plastic wrap, and place directly into the freezer once the loaf has cooled completely. To thaw, simply remove from the freezer, and let defrost at room temperature. Place the Pumpkin Bread in a warm 350 degree oven for about 10 minutes before serving, for that freshly-baked flavor.
Make sure to tag me @lions.bread on Instagram and comment below if you make this Pumpkin Bread, I LOVE seeing which recipes you’re into, and what you all are making from the blog!
To Pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Make this Pumpkin Bread? Leave a comment below!
The Best Pumpkin Bread Ever
warm spices and perfectly moist cake topped with crunchy roasted pepitas that is perfect for Fall and all of the holidays!
Ingredients
- 3 cups all purpose unbleached flour
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 tsp ground cloves
- 6 eggs
- 1 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 teaspoon pure vanilla extract
- 2 cups canned pumpkin puree, unsweetened
- 1 1/2 cups avocado oil (or any neutral oil, like grapeseed)
- 1/2 - 3/4 cups pepitas (pumpkin seeds)
Instructions
Preheat the oven to 350 degrees F.
Line 2 9x5 loaf pans with parchment paper, and spray with nonstick cooking spray.
In a large bowl, combine the flour, baking soda, baking powder, salt, ground ginger, allspice, cloves. Whisk to combine and set aside.
In another large bowl, combine the eggs, oil, pumpkin puree, and sugars. Whisk to thoroughly combine for about 30 seconds. Add the dry ingredient mixture to the wet ingredients, stir to combine well, until there are no lumps. Pour the batter into the prepared loaf pans.
Bake for 60-70 minutes or until a toothpick comes out clean. Wait until the pumpkin bread has cooled completely until you slice into it.
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