Our Favorite Pumpkin Bread
- PREP 15min
- COOK 60min
- TOTAL 1hrs 15min
Our family loves this pumpkin bread recipe, and we’re committed to making it every fall from now on. It’s soft, moist, perfectly spiced, and packed with real pumpkin flavor.
You Will Need
10 tablespoons unsalted butter, melted (140g)
2 cups all-purpose flour, spooned and leveled (260g)
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon fine sea salt, reduce to ¾ teaspoon if sensitive to salt
2 teaspoons pumpkin spice, see homemade pumpkin pie spice
1 cup granulated sugar (200g)
¾ cup light brown sugar (150g)
1 ½ teaspoons vanilla extract
3 large eggs
1 (15-ounce) can pure pumpkin, like Libby’s, or 1 ¾ cups homemade pumpkin puree (425g)
Directions
1Prep: Preheat the oven to 350°F (177°C). Butter and flour a 9×5-inch loaf pan (8-cup capacity). Place it onto a baking sheet.
2Mix the dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin spice until evenly blended.
3Mix the wet ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and melted butter. If you see any large lumps of brown sugar, break them up. Then, whisk in the eggs, vanilla, and pumpkin puree until smooth and well combined.
4Combine: Add the dry ingredients, in three parts, to the wet mixture. Folding the flour mixture into the pumpkin mixture until you no longer see any streaks of flour.
5Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake the loaf, set on the baking sheet, for 55 to 70 minutes, gently rotating the pan after 40 minutes for even baking. Since pumpkin bread is so moist, test a few spots with a toothpick toward the end of baking. If it comes out wet, give it another 5 to 10 minutes.
6Cool: Let the bread cool in the pan for 10 minutes, then remove it and transfer it to a wire rack. Cool completely before slicing.
Adam and Joanne's Tips
- Storing: Store pumpkin bread at room temperature, in an airtight container, for up to 3 days. Refrigerate for up to a week, or freeze for up to 3 months. To freeze, wrap the whole loaf or individual slices in plastic wrap, then seal in a freezer bag. Thaw at room temperature, and warm slices in the oven or toaster before serving.
- Salted butter: If you have salted butter, reduce the salt to ½ teaspoon fine salt.
- The nutrition information provided are estimates.