Pumpkin Bread Recipe
This classic pumpkin bread recipe is a moist and warmly spiced quick bread perfect for welcoming fall. Made with fresh or canned pumpkin, aromatic spices, and a tender crumb, it yields two delicious loaves that fill your kitchen with comforting aromas. Optional pecans add a lovely crunch, and it pairs beautifully with a smear of real butter while still warm.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: Two 9x5 inch loaves (about 16 slices per loaf) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp fine sea salt
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1/8 tsp mace
- 1/8 tsp allspice
- 1/4 tsp ginger
- 3 cups organic cane sugar
Wet Ingredients
- 4 eggs, beaten
- 2 cups fresh pumpkin or 16 oz canned pumpkin
- 1/2 cup water if using fresh/frozen pumpkin or 2/3 cup water if canned pumpkin
- 1 cup vegetable oil (good quality olive oil recommended)
Optional
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven and prepare dry ingredients: Preheat your oven to 350°F (177°C). In a large mixing bowl, thoroughly combine the all-purpose flour, baking soda, fine sea salt, cinnamon, nutmeg, mace, allspice, ginger, and organic cane sugar.
- Combine wet ingredients: In a separate large bowl, mix together the beaten eggs, water (adjusted depending on fresh or canned pumpkin), vegetable oil, and pumpkin until well blended and smooth.
- Mix wet and dry ingredients: Gradually combine the wet mixture into the dry ingredients. Stir until just combined and uniform in texture. Fold in the chopped pecans if using, ensuring even distribution without over-mixing.
- Prepare loaf pans and pour batter: Lightly grease the bottoms of two 9×5 inch loaf pans to prevent sticking. Divide the batter evenly between the two pans, smoothing the top gently.
- Bake the bread: Place the pans in the preheated oven and bake for about 1 hour. Begin testing for doneness by inserting a toothpick in the center; if it comes out clean, the bread is done. If not, continue baking, checking every 10-15 minutes. Baking time can extend by up to 30 minutes or more depending on your oven and bakeware.
- Cool and remove from pans: Once baked, remove the pans from the oven and let them cool slightly. Then carefully take the loaves out of the pans and transfer them to a wire rack to cool completely to prevent sogginess.
- Serve and enjoy: Slice and enjoy your pumpkin bread. For an extra treat, slice off an end piece while still warm and spread with real butter to let it melt in your mouth.
Notes
- Baking time may vary by oven and pan type; start testing with a toothpick at 1 hour but be prepared for longer baking.
- Using fresh pumpkin requires less water (1/2 cup), while canned pumpkin requires 2/3 cup to achieve the right consistency.
- Chopped pecans are optional but add texture and flavor.
- Store cooled pumpkin bread wrapped tightly or in an airtight container to keep moist.
- Best served slightly warm with butter for a comforting treat.
Keywords: pumpkin bread, autumn bread, moist pumpkin loaf, spiced bread, homemade pumpkin bread, fall baking, quick bread recipe
Find it online: https://liamjayne.com/pumpkin-bread-recipe/
