0 from 21 votes
Perfect Pumpkin Bread
My pumpkin bread is a soft moist fall quick bread that bakes up perfectly every time ~ this recipe is foolproof!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 2 loaves
Calories: 318 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 15 ounce can of pumpkin Note: use plain canned pumpkin, not pie filling.
- 4 eggs
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 2/3 cup fresh apple cider Note: you can substitute apple juice, or water.
- 1 tsp pumpkin pie spice, or a mix of cinnamon, nutmeg, ginger and allspice.
- 1½ tsp coarse salt
- 2 tsp baking soda
- 3 cups all purpose flour
- 1/3 cup cornstarch
nutmeg butter, optional
- 1/2 cup unsalted butter, softened
- 1 tsp freshly grated nutmeg
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.
Cup of Yum
Notes
- The nutmeg butter can be stored at room temperature or refrigerated. The USDA says that butter is safe to leave at room temperature for 1-2 days, and after that it should be refrigerated.
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
50g
(17%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.05g
Cholesterol
33mg
(11%)
Sodium
302mg
(13%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
3357IU
(67%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 318
% 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.