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.
Course Dessert, Snack, Vegetarian
Keyword pumpkin bread
Prep Time 20minutes
Cook Time 55minutes
Total Time 1hour15minutes
9-inch bread pan
1/4cup (57g)unsalted butter, melted and cooled to room temperature
1 and 1/2cups (190g)all-purpose, white flour (spoon and level)
1teaspoon EACH: baking powder, baking soda, fine sea salt
1tablespoonpumpkin pie spice
1/4cup (51g)vegetable or canola oil
1cup (187g)dark brown sugar, lightly packed
1cup (228g)canned pumpkin puree(the puree, NOT pumpkin pie filling!)
1/2tablespoonpure vanilla extract
2tablespoonsdark brown sugar,loosely measured
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.
DRYINGREDIENTS: In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Stir to combine.
WETINGREDIENTS: 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 45-60 minutes or until a toothpick inserted in the center comes out mostly clean or with a couple moist crumbs (not wet). My oven generally takes right about 55 minutes. Cool the bread, in the pan, for about 10 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.
Note: Nutritional information is calculated for one full-sized slice.