My Go-To Pumpkin Bread Recipe

You can’t have Fall without pumpkin bread. For the past several years, this has been my go-to recipe. I used to bake this bread and take it to work for all of my co-workers to enjoy and it was always a hit. In fact, I recently shared this recipe on Instagram and a gal I used to work with asked if it was the recipe. I have always baked this as a loaf, but I have had friends use this recipe and bake muffins instead (with pumpkin seeds on top—genius) which is so great if you need a snack on the go or even want to bake a batch to take on your next camping trip. I love this recipe because it is full of warm flavors and is SO moist. No one likes dry pumpkin bread, am I right or am I right? I hope you enjoy baking this delicious pumpkin bread and enjoy sharing a slice with your friends and family this Fall!

Ingredients

1 (15 ounce) can pumpkin puree

2 teaspoons vanilla extract

3/4 cup canola or vegetable oil

3 large eggs

1 1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Instructions

1. Preheat oven to 350°F. Butter a large (9×5”) loaf pan.

2. In a large bowl, combine the pumpkin puree, vanilla extract, oil, eggs, and sugars. Whisk until well-combined

3. In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and all of the spices.

4. Pour the wet ingredients into the dry ingredients and stir until no streaks of flour remain. I like to start off by stirring by hand (so all the dry ingredients don’t dust my kitchen) and then finish it off with an electric hand mixer so the batter is smooth.

5. Pour batter into loaf pan and place the loaf pan on a baking sheet. Transfer to the oven and bake  for 70 to 80 minutes, or until a toothpick inserted in the center of the loaf comes out with only a few soft crumbs. It’s okay if there’s a little bit of pumpkin bread on your tester, but it shouldn’t be totally covered with batter. Softly formed crumbs only. 

6. Let cool in the pan for 5-10 minutes (or until cool enough to handle without damaging), then wrap in plastic wrap or put in a container and let it sit overnight or until ready to serve. This will make it super moist. Or you can always eat it all once it has had time to cool.

Enjoy!

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