Best Pumpkin Bread
User Reviews
4.7
Best Pumpkin Bread
Description
This pumpkin bread starts by beating eggs with pumpkin puree, canola oil, melted butter, brown sugar, and vanilla extract to form a smooth wet mixture. The dry ingredients include all-purpose flour, sugar, instant vanilla pudding mix, baking soda, baking powder, cinnamon, nutmeg, and salt, which are gradually incorporated into the wet mixture to form a batter.
The batter is poured into prepared loaf pans, optionally sprinkled with a cinnamon sugar topping combining granulated sugar and ground cinnamon. Baking at 325°F for approximately 60-70 minutes yields moist loaves featuring a soft crumb and aromatic, spiced flavor that highlights pumpkin’s natural sweetness.
For gift giving or smaller portions, the batter can be baked in mini loaf pans with adjusted baking time. The bread stores well at room temperature or refrigerated and can be frozen wrapped to maintain freshness. Adjusting spice amounts allows tailoring the pumpkin pie flavor intensity.
Ingredients
Wet Ingredients
- 5 large egg room temperature
- 1, oz. can pumpkin puree 100%
- 1/2 cup canola oil
- 1/4 cup butter melted, unsalted, slightly cooled
- 1/2 cup brown sugar packed, dark or light
- 1 tsp. vanilla extract pure
Dry Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 1, .1 oz. package instant vanilla pudding mix
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground nutmeg
Cinnamon sugar topping (optional)
- 1 Tbsp. granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
- Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
- Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread)
- Gradually beat dry ingredients into the wet ingredients until incorporated.
- Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper.
- Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired.
- Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.
Notes
- This recipe makes 2 standard loaves; for smaller portions, use 5 mini loaf pans and reduce baking time to 45-50 minutes.
- Cooking times vary with ovens; start checking doneness around 55-60 minutes by inserting a toothpick.
- Store pumpkin bread at room temperature in a sealed container for 3-4 days or in the refrigerator up to 1 week.
- Allow cooled bread to wrap in plastic and freeze for 2-3 months to extend shelf life.
- For added flavor, a cheesecake swirl can be made with a compatible filling as an optional addition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 244kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 66mg | 22% |
| Sodium | 211mg | 9% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 183IU | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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