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Pumpkin Bread

This is the best-ever, tested-to-perfection, made-from-scratch, moist 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
Cuisine American
Keyword pumpkin bread
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 1 large loaf or 3 miniature loaves
Calories 316 kcal
Author Chelsea

Ingredients

  • 1 cup canned high-quality pumpkin puree (not pumpkin pie filling) (I recommend Libby's)
  • 1 cup vegetable oil
  • 1/3 cup + 2 tablespoons lightly packed LIGHT brown sugar, separated (in testing with dark brown sugar, bread was too moist)
  • 1 cup white granulated sugar
  • 1/2 tablespoon vanilla extract
  • 3 large eggs
  • 1 and 2/3 cups white all-purpose flour, measured by spooning and leveling into measuring cup
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon fine sea salt
  • Optional: 1 tablespoon cane/raw sugar

Instructions

  1. Preheat the oven to 325 degrees F. Generously grease either one 9 x 5-inch baking pan (smaller won't work) or 3 miniature baking pans and then generously coat with flour. It's very important to really grease and flour your pans because this bread has a tendency to stick if you don't!

  2. Make sure your pumpkin is not overly watery. Dab with paper towels (do not skip this or the bread will be too overly moist). I like to press a few paper towels on the pumpkin before adding more ingredients.

  3. In a large bowl, whisk together the pumpkin, vegetable oil, 1/3 cup brown sugar, white sugar, and vanilla extract. Whisk until smooth. Add in the eggs. Whisk until smooth.

  4. In another bowl, place a fine mesh sieve/strainer on top of your bowl and add in the flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and nutmeg. Gently tap the strainer until all of the mixture in the bowl. Add the salt into the bowl and whisk to combine.

  5. Using a spatula, gently fold the dry into the wet and mix until JUST combined being careful to not overmix. (Overmixing will result in a denser bread).

  6. Pour the batter all into one large pan or divide it evenly into the three miniature pans. Smooth the tops with the back of a spoon. Sprinkle the loaf of loaves with the remaining 2 tablespoons brown sugar and if desired the 1 tablespoon cane sugar (makes for a delicious crunchy crust!)

  7. Bake for 65-80 minutes (mine always takes 75 mins) for 1 large loaf and 45-55 minutes for the small loaves (mine always takes 50 mins) OR until a toothpick when inserted into the center of the loaves comes out clean.

  8. Allow to cool for 10 minutes and then invert the loaf out of the pans onto a cooling rack. Allow to fully cool before slicing in and enjoying.

  9. Bread is best enjoyed within 3-4 days. Store in a dry place in an airtight container.