Pumpkin Bread

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This is the best-ever, tested-to-perfection, made-from-scratch Pumpkin Bread. Plus: directions for adding chocolate or nuts to the pumpkin bread AND instructions for converting this bread into miniature or full-sized loaves.

Course Dessert, Snack, Vegetarian

Cuisine American

Keyword pumpkin bread

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings slices

Calories 349kcal

Author Chelsea Lords

Cost $3.74

Equipment

9-inch bread pan

Ingredients

1/4 cup unsalted butter, melted and cooled to room temperature
1 and 1/2 cups all-purpose, white flour (spoon and level)
1 teaspoon EACH: baking powder, baking soda, fine sea salt
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1/4 teaspoon nutmeg
1/4 cup vegetable or canola oil
1 cup dark brown sugar, lightly packed
1 cup canned pumpkin puree (the puree, NOT pumpkin pie filling!)
2 large eggs
1/2 tablespoon pure vanilla extract
2 tablespoons dark brown sugar, loosely measured

US - Metric

Instructions

PREP: Preheat oven to 350 degrees F. Melt 4 tablespoons butter in the microwave and then set aside to cool to room temperature. (We do not want hot butter added to the batter) Generously grease a 9-inch bread (loaf) pan with cooking spray and generously coat with flour, tapping out the excess. Don't skip prepping the pan or this bread won't come out very well. Set pan aside.
DRY INGREDIENTS: In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Stir to combine.
WET INGREDIENTS: Add the melted (and cooled back to room temperature) butter to a large bowl along with the oil, dark brown sugar, pumpkin, eggs, and vanilla. Stir until smooth.
COMBINE: Combine wet and dry ingredients and mix until just combined. Do not over mix. Use a spatula to scrape all of the dough into the prepared loaf pan. Smooth the top. Gently sprinkle the 2 tablespoons dark brown sugar over top of the loaf. Don't press in the sugar.
BAKE: Bake for 50-65 minutes or until a toothpick inserted in the center comes out mostly clean or with a couple of moist crumbs (not wet). My oven generally takes right around 60 minutes. Cool the bread in the pan for 15 minutes. Working slowly and carefully, gently remove the bread by inverting onto a wire cooling rack. Allow bread to cool completely before cutting with a sharp serrated bread knife.

Video

Notes

Note: Nutritional information is calculated for one full-sized slice.

Nutrition