We love this super moist, best pumpkin bread recipe so much that it is absolutely not reserved only for the short months of fall. Around here, you can smell the tempting aroma of freshly baked pumpkin bread any time of year, because it’s just that good.
Throughout the years, I’ve used a number of various pumpkin bread recipes. Most all of them have been at least in the “good” category.
My most recent search for the best pumpkin bread, though, was actually a stand out. We adapted this recipe from one of my Cooks Illustrated Cookbooks, which is an oldie but goodie. Why I didn’t run there in the first place, I don’t know. At least I went there eventually.
Bread Machine Pumpkin Pie Spice Loaf
We noticed a difference in an awesome way. The topping is simple yet epic. The texture and flavor of the bread itself is stellar, thanks to a secret ingredient nobody would ever guess…
To diminish the slight metallic flavor that canned pumpkin can sometimes impart. Of course, using a fresh pumpkin would eliminate that as well.
But, we all know canned pumpkin is the way to go when there’s just no time for the cook-your-own-gourd route. It sounds fussy to cook down the pumpkin puree, but it’s a cinch. It’s as simple as boiling a pot of water, and it’s even quicker.
Frosted Pumpkin Spice Bread: The Best Fall Recipe
. Here is a light, crisp topping for the pumpkin bread that prevents any sog-factor the next day. All you need are brown sugar, flour, butter, cinnamon, and salt. No nuts or chopping or chilling required. Ridiculously easy.
Who doesn’t love a little cream cheese? We did that with this Pumpkin Cream Cheese Bundt Cake and my oh my. There’s a reason pumpkin and cream cheese are perfect partners.
Lastly, we’re not shy with the amount of spice, giving it plenty of seasonal spice to match the crisp air and fall leaves.
Pumpkin Spice Bread: How To Make It Step By Step
Breakfast, dessert, or snack? Yes, yes, and yes. The only problem is that we can’t keep it around long enough. Try it and see if you agree 🙂
Be sure your dry ingredients are super fresh, especially baking powder and baking soda. Also, be sure not to overfill the pans. Make sure there’s enough room on top for bread to rise.
Yes this pumpkin bread freezes just beautifully! Let the finished bread fully cool to room temperature first. Then, wrap it airtight and freeze up to several weeks.
Pumpkin Spice Bread With Dark Chocolate Swirl
You cannot taste any olive oil in this moist pumpkin bread at all! But yes, you can absolutely use another type of oil, such as canola oil, vegetable oil, or coconut oil.
If there is one baked good that is a regular hit in our household, it has to be pumpkin bread. The topping sets it apart from all the rest. Makes 2 delicious loaves.
* If you only have 9×5 loaf pans, you can opt to make 1 larger loaf and use excess batter for muffins, or decrease the baked time for 2 loaves. Be sure to keep checking various center spots with toothpick to ensure the breads are taken out as soon as toothpick comes out with a few tender crumbs attached.
Lightened Up Pumpkin Spice Bread Amee's Savory Dish
Calories: 230 kcal | Carbohydrates: 35.3 g | Protein: 3.8 g | Fat: 8.6 g | Saturated Fat: 2.7 g | Cholesterol: 38.9 mg | Sodium: 183.7 mg | Fiber: 1.2 g | Sugar: 18 gMy grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. Now I bake pumpkin bread with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can usually be made into muffins; my pumpkin muffins are almost identical to this bread but with a crunchy pecan streusel topping.
Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.
Pumpkin Spice Bread With Fresh Pumpkin
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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