Best Pumpkin Bread
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4.9
363 reviews
Excellent
Best Pumpkin Bread
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This is by far the Best Pumpkin Bread you'll ever taste! Moist and tender due to a secret ingredient and topped with a crumble that sets it apart, this is a spiced pumpkin treat that's a major tool in our arsenal of fall recipes.
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Ingredients
Pumpkin Bread
- 2 cups all purpose flour 10 oz
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 15 oz pure pumpkin puree unsweetened
- 1 tsp fine salt
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ¼ tsp ground ginger
- 1 tsp vanilla extract
- 1 cup granulated sugar 7 oz
- 1 cup light brown sugar 7 oz, tightly packed
- ½ cup olive oil
- 4 oz cream cheese cut into small pieces, room temp
- 4 large eggs room temp
- ½ cup buttermilk
Topping
- ⅔ cup light brown sugar tightly packed
- 2 TB flour
- 2 TB unsalted butter softened, but not melted
- 4 tsp ground cinnamon
- ¼ tsp fine salt
Instructions
- Make the topping by mixing all topping ingredients in a bowl with fingers, until well combined. It will resemble wet sand. Set aside.
- Heat oven to 350F with rack on lower-middle position. Grease two 8.5 x 4.5 nonstick loaf pans*
- Whisk flour, baking powder, and baking soda together in a bowl. Set aside.
- Combine pumpkin puree, salt, cinnamon, nutmeg, cloves, ginger, and vanilla in large saucepan over medium heat. Stir constantly for 5 minutes. Remove from heat immediately.
- Add cream cheese to pumpkin mixture and mix until smooth and combined. Stir in sugar, brown sugar, oil, and let stand 5 minutes. Whisk until mixture is smooth, without lumps.
- In a bowl, whisk together eggs and buttermilk. Slowly add egg mixture to pumpkin mixture and whisk to combine.
- Use rubber spatula to gently fold flour mixture into pumpkin mixture just to combine (small lumps of flour are okay; do not over-mix.) Scrape batter into prepared pans.
- Sprinkle topping evenly over top of each loaf. Bake until toothpick inserted in center comes out mostly clean, about 45 minutes (actual bake time depends on loaf pans used and individual ovens). Loaves are done when inserted toothpick comes out with just a few tender crumbs attached - don't wait until toothpicks emerge completely dry/clean, as bread may be over-baked by then.
- Let bread cool in pans at room temp for at least 20 minutes. Use sharp thin knife to carefully loosen edges. Remove breads from pans to finish cooling. Once bread is completely cool, slice and enjoy!
Equipments used:
Notes
- decrease
- If you only have a 9x5" loaf pan, you can opt to make 1 larger loaf and use excess batter for muffins. If you use two 9x5" loaf pans, decrease the baking time.
- Be sure to keep checking various center spots with toothpick to ensure the breads are taken out as soon as toothpick comes out with just a few tender crumbs attached.
- For a healthy spin on this classic fall treat, check out this Healthy Pumpkin Bread or this Super Tender Vegan Pumpkin Bread.
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
35mg
(12%)
Sodium
207mg
(9%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
2900IU
(58%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 35mg | 12% |
| Sodium | 207mg | 9% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 2900IU | 58% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
363 reviews
Excellent
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