Description
This pumpkin bread recipe truly lives up to its name! It’s incredibly moist, flavorful, and packed with warm spices. It’s perfect for breakfast, brunch, a snack, or even dessert. This recipe makes two loaves, so you can enjoy one now and freeze one for later.
Ingredients
- 2 cups (485g) pure pumpkin puree (canned or fresh, not pumpkin pie filling)
- 3 cups (600g) granulated sugar
- 1 cup (237ml) canola oil, vegetable oil, avocado oil, or melted and slightly cooled unsalted butter
- 2/3 cup (160ml) water
- 4 large eggs, room temperature
- 3 1/3 cups (417g) all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
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Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) for nonstick loaf pans or 325°F (160°C) for glass loaf pans. Grease two 9×5-inch loaf pans with nonstick cooking spray. Alternatively, grease and flour the pans, or line them with parchment paper and grease the parchment.
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Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, oil (or melted and slightly cooled butter), water, and room-temperature eggs. Whisk until well combined.
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Combine Dry Ingredients: In a separate medium mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Whisk until well combined.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula or wooden spoon until just combined. Do not overmix.
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Divide Batter: Divide the batter evenly between the two prepared loaf pans.
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Bake: Bake for 55-75 minutes, or until a wooden toothpick inserted into the center of each loaf comes out clean (or with a few moist crumbs attached). Baking time will vary depending on your oven, the type of loaf pans you use, and your elevation. Start checking for doneness around 55 minutes.
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Cool: Once done, transfer the loaf pans to a wire rack and let the bread cool in the pans for 15 minutes.
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Remove from Pans: After 15 minutes, carefully remove the loaves from the pans and place them on a wire rack to cool completely.
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Serve: Once the loaves have cooled completely, slice and serve.
Notes
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and spices.
- Oil/Butter: You can use canola oil, vegetable oil, avocado oil, or melted and slightly cooled unsalted butter.
- Room Temperature Eggs: Using room-temperature eggs helps the ingredients emulsify properly.
- Do Not Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
- Baking Time: The baking time may vary depending on your oven and the type of loaf pans you use. Start checking for doneness around 55 minutes. Glass pans often require a lower baking temperature.
- Loaf Pans: This recipe makes two loaves. Be sure to use two 9×5-inch loaf pans.
- Cooling: Letting the bread cool in the pans for 15 minutes helps it to set and makes it easier to remove.
- Serving Suggestions: enjoy!
- Storage: To store the bread at room temperature, wrap it tightly in plastic wrap or aluminum foil. It will stay fresh for 3-4 days. To extend its freshness, refrigerate the wrapped bread for up to a week after the initial 3-4 days at room temperature.
- Freezing: After baking and cooling completely, wrap each loaf tightly in plastic wrap, then again in foil. You can freeze the whole loaf or individual slices. Place the wrapped bread in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.