Best Pumpkin Bread
User Reviews
4.9
Best Pumpkin Bread
Description
Best Pumpkin Bread features a spiced batter enriched with pumpkin puree and cream cheese, contributing to its moist and tender crumb. The use of cinnamon, nutmeg, cloves, and ginger infuses the bread with a warm, cozy spice profile typical of autumn baking. A crumbly topping made from brown sugar, flour, butter, and cinnamon adds a sweet, slightly crunchy layer that contrasts the soft bread beneath. The method involves lightly cooking the pumpkin and spices before combining with sugars, eggs, and buttermilk, then gently folding in the flour to retain moisture. Baking the batter in loaf pans produces two moderate-sized breads that cool into a soft, flavorful treat perfect for breakfast or teatime. This pumpkin bread stores well for several days and can be adapted using different pan sizes or for muffins as described in the notes.
The combination of baking powder and baking soda ensures proper rise and texture. The topping, similar to a streusel, adds an appealing visual and textural element that enhances the overall eating experience without overpowering the pumpkin flavor.
This bread pairs nicely with butter or a spread of cream cheese and is satisfying on its own for a quick snack. The recipe scales well, and the baking time may be adjusted if a single larger loaf or muffins are made instead.
Adjustments include pan size considerations and monitoring doneness with a toothpick to prevent overbaking while achieving a tender crumb with a few moist crumbs attached. The recipe note suggests options for healthier or vegan variations for those interested.
Ingredients
Pumpkin Bread
- 2 cups all-purpose flour 10 oz
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 15 oz pumpkin puree unsweetened, pure
- 1 tsp salt fine
- 3 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp cloves ground
- 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 egg room temp, large
- ½ cup buttermilk
Topping
- ⅔ cup light brown sugar tightly packed
- 2 TB flour
- 2 TB butter softened, but not melted, unsalted
- 4 tsp ground cinnamon
- ¼ tsp salt fine
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!
Notes
- If only a 9x5" loaf pan is available, bake one larger loaf and use leftover batter for muffins; adjust baking time accordingly.
- Check centers with a toothpick frequently near the end of baking, removing the bread when the toothpick has just a few moist crumbs attached.
- For a healthier or vegan alternative, consider adaptations available such as Healthy Pumpkin Bread or Super Tender Vegan Pumpkin Bread recipes.
- Allow pumpkin mixture to cool slightly before mixing in sugar and eggs to avoid curdling the batter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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