I used real pumpkin puree I cooked myself, and once you have the puree, it’s crazy easy to throw together. It is delicious toasted with butter for breakfast.
1. I hate to say this now that you are all ready to go, but everything needs to be room temperature. What you can do is mix together the dry ingredients (the first seven ingredients listed) in a large bowl. Then leave the bowl on the counter. Measure out the milk, pumpkin puree, and butter and leave them along with the eggs on the counter and come back in an hour.
2. Preheat the oven to 350 degrees F and position a rack in the lower third of the oven. Grease an 8-cup bread pan and set aside.
Libbys Pumpkin Bread Recipe: Easy & Moist
3. At this point, you can make your brown sugar if you don’t have any handy. I really like this trick I learned a few years ago, because I always have fresh brown sugar in the exact amount I need, so it never dries out in my pantry!
For a cup of sugar, measure out a tablespoon or so of molasses. It’s not an exact science or anything. Using a fork, mix together the sugar and molasses until it looks like brown sugar.
8. Add the flour mixture in three parts, alternating with the milk and vanilla mixture, beating on low speed and scraping down the sides of the bowl if necessary.
Amazing Snickerdoodle Pumpkin Bread
11. Put in the oven and bake about one hour, or until a toothpick comes out clean. This took an extra maybe 20 minutes with my oven. You want bread that is moist, but NOT runny! When it’s done, remove it from the oven and let it rest for 10 minutes before attempting to take it out of the pan.
This pumpkin bread did not last long in our house. Thankfully, I made enough puree to make a second loaf. I’m going to experiment with butternut squash too. This bread is so nice and spicy, and not too sweet. You can also make it with canned pumpkin puree (NOT pumpkin pie filling!) if you don’t have cooking pumpkins on hand.My 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.
Pumpkin Bread Recipe (so Easy!)
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.
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.Every time I make a quick bread (hello lovely banana bread), I wonder why I don’t make them more often. They’re so quick and easy to make. But the thing with quick breads is they tend to land on one side of the texture wheel or the other: crumby and dry, or cloying, dense, and oily. That’s why I made and re-made this pumpkin bread over and over again, in my mission to pin down the formula for the perfect pumpkin bread.
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I finally landed on this pumpkin bread recipe, which has the perfect crumb with a bit of bounce, is moist, yet lofty. A slice that isn’t either too sweet nor not enough, with just the perfect balance of cinnamon/nutmeg/clove spice. Best of all, it makes just one loaf, doesn’t require an electric mixer to make, and can easily be boosted with nuts, chocolate chips. This really is the BEST pumpkin bread recipe I’ve ever made.
This recipe started with my grandma Mary Jane’s recipe card for pumpkin bread, where it is noted in her slightly backward tilting cursive writing as coming from her friend Bonnie Harpin. That’s the best thing about family recipes, their classic taste and memories live on forever.
Grandma’s recipe was good, with the ingredients all spot on, but it was the amounts that needed tweaking to get exactly what I was looking for. Another egg plus less sugar and leavening to give it more loft; less water so it wasn’t too dense; and baking it at a higher temp than she had noted for those lightly crisped edges to give it just the right bit of crunch.
Healthy Pumpkin Ginger Bread.
This pumpkin bread recipe comes together quick and easy to make one decadent loaf. If you’d like two, go ahead and double the recipe.
Skip the electric mixer and use a sturdy whisk. Why break out the KitchenAid stand mixer when your own muscles will do? Because we’re using canola oil (or vegetable oil) in this pumpkin bread recipe, the batter is thin enough to combine with a regular whisk.
For more loft, whisk in the eggs one at a time. To add volume to the batter, whisk the eggs one at a time into the sugar mixture. This offsets the heft and moisture the oil adds to the bread.
Delicious Pumpkin Bread Story
Don’t over mix the batter—30 whisks is all you need. After adding the dry ingredients to the wet, mix the batter just until the flour is incorporated. Over mixing makes the bread tough, so about 28-30 rotations round the bowl should do the trick.
Prepare one 9″ X 5″ X 3″ loaf pan. This recipe makes enough to fill one 9 X 5 X 3-inch bread or loaf pan. Spray with cooking spray, then dust with flour. Or, use a no-stick cooking spray with flour already in it like Baker’s Joy. The flour separates the cooking spray from the batter so it releases easier and doesn’t stick to the pan.
Oil, eggs, and water make this pumpkin bread moist. Many quick breads call for neutral flavored oil like canola or vegetable oil to make the bread moist To keep my recipe from becoming too heavy, part of the oil is replaced with good old water plus three eggs to add moisture to this batter.
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Bake this bread at 350°F for 50-65 minutes. You’ll know this pumpkin bread is done baking when the top begins to crack and the sides pull away from the pan. Or, use a cake tester or a long skewer to test and be sure the bread is cooked all the way through.
Just like so many of us, this pumpkin bread gets even better with time. To keep it fresh and from becoming soggy as the loaf emits moisture, store the bread on a paper towel in a sealed container. If you’re not worried about maintaining a lightly crisped crust, wrap the bread tightly in plastic wrap or aluminum foil. Always store the bread after it’s completely cooled.
Quick breads are fantastic for making ahead. To store, wrap tightly in plastic wrap or beeswax then in aluminum foil. Then, double up and pop the loaf in a gallon zippered freezer bag. The pumpkin bread can be frozen for up to 3 months. And don’t forget to use a Sharpie to mark the date and what’s in the freezer bag! When ready to eat, thaw at room temperature.
Healthy Flourless Pumpkin Bread
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take
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