Perfect Pumpkin Bread
User Reviews
5
Perfect Pumpkin Bread
Description
The recipe mixes pumpkin puree with eggs, both sugars, vegetable oil, apple cider, and pumpkin pie spices to achieve deep, balanced flavors. Salt and baking soda are combined with all-purpose flour and cornstarch to provide leavening and a soft crumb. The batter is gently mixed to avoid over-development of gluten, ensuring a delicate texture.
Baked in two loaf pans lined with parchment, the bread develops a firm top while remaining moist inside. A gentle toothpick test near the loaf side helps verify doneness without encountering sticky center cracks.
The optional nutmeg butter features softened unsalted butter blended with freshly grated nutmeg. It adds warming spice and richness when spread on warm bread slices, enhancing the pumpkin flavor profile.
According to storage notes, the nutmeg butter is safe at room temperature for 1-2 days and should be refrigerated thereafter to maintain freshness, providing flexibility depending on serving timing.
Ingredients
- 15 ounce pumpkin plain canned pumpkin, not pie filling
- 4 egg
- 2 cups granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 2/3 cup apple cider fresh; can substitute apple juice or water
- 1 tsp pumpkin pie spice or a mix of cinnamon, nutmeg, ginger and allspice
- 1½ tsp salt coarse
- 2 tsp baking soda
- 3 cups all-purpose flour
- 1/3 cup cornstarch
nutmeg butter, optional
- 1/2 cup butter unsalted, softened
- 1 tsp nutmeg freshly grated
Instructions
- Preheat the oven to 350F. Spray and line two 9x5 loaf pans with a sheet of parchment paper.
- In a very large mixing bowl whisk together the pumpkin, eggs, sugars, oil, cider, and spices until the eggs are completely broken up and everything is well combined. Smooth out any lumps of brown sugar.
- Whisk in the salt and baking soda. Then the flour and cornstarch. The batter is thin so you can use the whisk for most of it, but I prefer to finish with a silicone spoon. Mix just until all the dry flour is incorporated, but don't over mix ~ you want your bread to be light!
- Distribute the batter evenly between your two prepared pans. Bake for 60-65 minutes, until the top is firm and a toothpick comes out moist but not wet. Note: sometimes with pumpkin bread the batter in the very center crack can remain sticky, even though the bread is cooked. Insert your toothpick just to the side of the crack.
- Allow the breads to cool on a rack for 10 minutes or so before using the parchment paper handles to remove the bread to the rack to cool further.
- To make the nutmeg butter blend the soft butter with the nutmeg until the nutmeg is completely incorporated and the butter is smooth.
Notes
- Nutmeg butter enhances the pumpkin bread and can be stored at room temperature safely for 1-2 days, then refrigerated to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 33mg | 11% |
| Sodium | 302mg | 13% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 3357IU | 67% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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