Hamdi Saidani This Best Pumpkin Bread is a moist and spiced recipe, which is made with pure pumpkin puree and a blend of warm autumn spices. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes, plus cooling time.
The Best Pumpkin Bread Ingredients
- Unsalted butter, for the pans
- 3 1/2 cups all-purpose flour, plus more for the pan
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs, lightly beaten
- One 15-ounce can pure pumpkin puree
- 2 teaspoons fine salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup water
How To Make The Best Pumpkin Bread
- Prep the oven and pans: Preheat the oven to 350°F. Generously butter and flour two 9-by-5-inch loaf pans.
- Mix the wet ingredients: In a large bowl, whisk together the sugar and oil until well combined. Whisk in the lightly beaten eggs and the pumpkin puree until the mixture is smooth.
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon, and cloves until well combined.
- Make the batter: Add half of the dry ingredients to the pumpkin mixture and stir to combine. Add half of the water and stir again. Repeat the process with the remaining flour mixture and the remaining water, stirring until just combined.
- Bake the loaves: Divide the batter evenly between the two prepared loaf pans. Bake for about 1 hour, or until a cake tester inserted into the center comes out clean and the loaves are golden brown.
- Cool and serve: Let the loaves cool in the pans on a wire rack for 10 minutes before turning them out to cool completely, which will take about 1 hour.
Recipe Tips
- How to get the most moist bread? The oil-based batter is the secret to an incredibly moist and tender pumpkin bread that stays fresh for days. Also, be careful not to overmix the batter once you start adding the flour.
- Can I add nuts or chocolate chips? Absolutely. About 1 ½ cups of chopped walnuts, pecans, or chocolate chips would be a delicious addition. Gently fold them in at the very end of mixing the batter.
- How do I know when the bread is done? The toothpick test is the most reliable method. A toothpick or wooden skewer inserted into the thickest part of the loaf should come out clean, with no wet batter attached.
- Can I make this recipe into muffins? Yes. Divide the batter into a lined 24-cup muffin tin, filling each cup about two-thirds full. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
What To Serve With Pumpkin Bread
This delicious quick bread is a treat on its own, but it’s even better with a simple spread.
- A thick slice served warm with salted butter
- A generous spread of cream cheese
- A cup of hot coffee or a tall glass of cold milk
- A drizzle of honey or maple syrup
How To Store Pumpkin Bread
- Room Temperature: Wrap the completely cooled bread in plastic wrap or foil and store it at room temperature for up to 5 days.
- Freeze: This bread freezes very well. Wrap the entire loaf or individual slices tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw at room temperature.
Pumpkin Bread Nutrition Facts
- Serving Size: 1 slice
- Calories: 380 kcal
- Fat: 18g
- Carbohydrates: 52g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to use all the spices?
The combination of cinnamon, nutmeg, allspice, and cloves creates the classic “pumpkin spice” flavor. If you don’t have all of them, you can use 2-3 teaspoons of a pre-made pumpkin pie spice blend instead.
Why did my quick bread sink in the middle?
Sinking is often caused by underbaking or opening the oven door too early. Make sure the center is fully cooked by using the toothpick test before removing it from the oven. A dense, heavy batter from overmixing can also be a cause.
Can I use less sugar in this recipe?
You can reduce the sugar slightly, but keep in mind that sugar contributes not only to sweetness but also to the moisture and tender texture of the bread. Reducing it too much will result in a drier, less flavorful loaf.
Try More Recipes:
- Quick and Easy Fruit Tarts Recipe
- Sunny’s Easy Chocolate Apple Pie Cake Recipe
- Limoncello Dessert Recipe
The Best Pumpkin Bread Recipe
Description
A classic, incredibly moist, and perfectly spiced quick bread that’s a perfect way to celebrate the flavors of fall.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and flour two 9×5-inch loaf pans.
- In a large bowl, whisk together the sugar and oil. Whisk in the eggs and pumpkin puree.
- In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and all the spices.
- Add the dry ingredients and the water to the wet ingredients in alternating additions, stirring until just combined.
- Divide the batter between the prepared pans and bake for about 1 hour.
- Cool completely before slicing and serving.
Notes
- Do not overmix the batter once you combine the wet and dry ingredients; this is key to a tender bread.
- This recipe makes two loaves, so it’s perfect for enjoying one now and freezing one for later.
- For the best flavor, use pure pumpkin puree, not pumpkin pie filling.
- If the tops of the loaves are browning too quickly, you can loosely tent them with aluminum foil for the remainder of the baking time.
