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
Keyword pumpkin bread
Prep Time 20minutes
Cook Time 55minutes
Total Time 1hour15minutes
1cupcanned high-quality pumpkin puree (not pumpkin pie filling)I recommend Libby's
1/3cup + 2 tablespoonslightly packed LIGHT brown sugar,divided (in testing, dark brown sugar was too moist)
1cupwhite granulated sugar
1 and 2/3cupswhite all-purpose flour,measured by spooning and leveling into measuring cup
1 and 1/2teaspoonsbaking powder
1tablespoonpumpkin pie spice
3/4teaspoonfine sea salt
Optional: 1 tablespoon cane/raw sugar
Preheat the oven to 325 degrees F. Generously grease either one 9x5-inch baking pan (smaller won't work) or 3 miniature baking pans; generously coat with flour. It's very important to grease and flour your pans because this bread has a tendency to stick to the pan if you don't.
Make sure the pumpkin is not too watery. Dab with paper towels (do not skip this or the bread will be too moist). I like to press a few paper towels on the pumpkin before adding more ingredients.
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 again.
In another bowl, place a fine-mesh sieve/strainer on top of the 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 is in the bowl. Add the salt to the bowl and whisk to combine.
Using a spatula, fold the dry ingredients into the wet and mix until JUST combined, being careful to not overmix. (Overmixing will result in a denser bread).
Pour the batter into one large pan or divide it evenly into three miniature pans. Smooth the tops with the back of a spoon. Sprinkle the loaf or loaves with the remaining 2 tablespoons brown sugar and if desired, the 1 tablespoon cane sugar (makes for a delicious crunchy crust!).
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.
Allow to cool for 10 minutes and then invert the loaf from the pan onto a cooling rack. Allow to fully cool before slicing in and enjoying.
Bread is best enjoyed within 3-4 days. Store in a dry place in an airtight container.
Note: Nutritional information is calculated for one full-sized slice.