This is the best-ever, tested-to-perfection, made-from-scratch PumpkinBread. Plus: directions for adding chocolate or nuts to the pumpkin bread AND instructions for converting this bread into miniature or full-sized loaves.
PREP: Preheat the oven to 350°F. Melt 4 tbsp of butter in microwave and let it cool to room temperature. Pull out eggs to get to room temperature. Generously grease and flour one 9-inch (1 lb) Loaf Pan OR 3 Mini Loaf Pans tapping out excess flour, then set aside.
DRYINGREDIENTS: In a large bowl, add dry ingredients. Whisk to combine.
WETINGREDIENTS: In a separate bowl, add wet ingredients. Briskly whisk until smooth.
COMBINE: Combine wet and dry ingredients and mix until just combined. Use a spatula to scrape all of the dough into the prepared loaf pan. Smooth the top. Gently sprinkle 2 tablespoons brown sugar evenly over top of the loaf.
BAKE: Bake for 50-65 minutes (or the mini loaves for 35-40 minutes) until a toothpick in the center emerges clean or with few moist crumbs. Let the bread cool in the pan for 15 minutes, then invert onto a cooling rack. Wait for it to cool fully before slicing with a sharp serrated knife.
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Notes
Note 1: Pumpkin Pie Spice: This blend consists of warming spices. It's available in the spice section of many grocery stores, or you can create your own using our Pumpkin Pie Spice recipe.Note 2: Pumpkin: Be sure to use pure canned pumpkin not pumpkin pie filling. Note we're only using 1 cup pumpkin not the entire can!Note: Nutritional information is calculated for one full-sized slice.