Pumpkin Bread
This made-from-scratch Pumpkin Bread is the best—perfectly tested and delicious! Includes options for adding chocolate or nuts, plus tips for making mini or full-sized loaves.
Servings: 12 slices
Cost: $4.74
Equipment
- 9-inch bread pan or 3 mini loaf pans
Ingredients
- Cooking spray
Dry Ingredients
- 1-1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice see note 1
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup vegetable or canola oil
- 1 cup light brown sugar or dark brown sugar, lightly packed
- 1 cup canned pumpkin puree see note 2
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons brown sugar optional bread topping
Instructions
- Preheat oven to 350°F. Melt butter in the microwave and let it cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour a 9-inch (1 pound) bread pan or 3 mini bread pans, tapping out excess flour.
- In a large bowl, add all dry ingredients. Whisk to combine.
- In a separate bowl, add all wet ingredients. Briskly whisk until smooth.
- Combine wet and dry ingredients and mix until just combined. Scrape dough into the prepared pan, smooth the top, and sprinkle 2 tablespoons brown sugar evenly over it if desired.
- Bake for 50–65 minutes (mini loaves for 35–40 minutes) until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan for 15 minutes, then invert onto a cooling rack. Wait for it to cool fully before slicing with a serrated knife.
Video
Notes
Note 1: This Pumpkin Pie Spice blend consists of warming spices. It’s available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe.
Note 2: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we’re only using 1 cup pumpkin and not the entire can!
Nutrition Note: Nutritional information is calculated for one full-sized slice.
Storage: Store at room temperature in an airtight container for 2–3 days. Keep in the fridge after 2 days, and warm slices in the microwave for 5–10 seconds before eating. To freeze, slice and wrap each piece tightly in plastic wrap before storing in an airtight bag or container. Frozen slices stay good for up to 3 months and thaw within an hour at room temperature or longer in the fridge.
Nutrition
Serving: 1slice | Calories: 349kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 47mg | Sodium: 266mg | Potassium: 93mg | Fiber: 1g | Sugar: 26g | Vitamin A: 3245IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg