Perfect fall flavor in every single bite! That is exactly what this Pumpkin Bread is made of. Delicious pumpkin is baked into an incredibly moist loaf bread that you can make right in your own home, no Starbucks needed!
I love this Pumpkin Bread recipe and I am super excited to have come up with a perfectly delicious recipe that is super easy to make. This is one of those recipes that will be on repeat for the remainder of the year in our house.
The kids absolutely love this recipe and it has become their new after school snack. I can’t wait to play around and add fun toppings and add ins.
I have yet to add pumpkin seeds to the top but it is definitely on the list of things to try with this recipe. This Pumpkin Bread would also be delicious with some chocolate chips mixed into the batter or a cream cheese frosted top.
There are a few different ways you can make Pumpkin Bread. There are a ton of recipes out there but most call for the same ingredients, give or take.
How to bake the most delicious pumpkin bread
With a ton of Pumpkin Bread recipes out there I did try testing a few variations of this recipe. I have come up with a few tips that might help you while baking this yummy pumpkin bread.
I like to make sure I have everything on hand when cooking or baking. There are times though, that I have everything but ONE ingredient. Sometimes, I try to find a substitute if I don’t want to go out to the store right then and there.
But there are times when substitutes can make or break your recipe. Here are a few tips for making this pumpkin bread that I learned while recipe testing.
Use Butter or Oil?
A lot of recipes I came across used oil not butter, I tried both in this recipe and prefer the butter over the oil personally. I like the bread to be more fluffy and not so super dense as Starbucks Pumpkin Bread can be.
This can totally be up to you since it does not make a huge impact on your bread flavor. If you have one or the other on hand and do not feel like going out to the store, then use what you have.
How Much Pumpkin?
Using a whole can in this recipe is totally fine. When testing I used one cup of pumpkin for one loaf and then an entire can on another. Both Pumpkin Bread’s turned out very good and were almost the same in taste.
There was just a little difference in texture. Using an entire can of pumpkin will make your bread more dense, now think Starbucks Pumpkin Bread. If you have no other recipes that call for pumpkin then use the entire can if you do not want to store leftover pumpkin.
If some pumpkin french toast, cinnamon rolls or a Pumpkin Spice Latte sounds good, then save the unused pumpkin and follow the recipe below.
I use pumpkin pie spice for my recipe. It is just easier and it has all the major spices you need for a pumpkin bread. I like to use a full tablespoon but this can be tailored to your family’s taste.
Just be sure to taste your batter before pouring into the loaf pan. If you feel like it needs more spice then sprinkle in a little at a time until it taste to your liking.
Make it your own
This is a great pumpkin bread recipe base to get creative with. You can add chocolate chips in the batter and on top, layer cream cheese in the middle, or on top. Don’t be afraid to make it your own!
I hope you and your family enjoy this recipe as much as we do. If you make this Pumpkin Bread recipe I would love to know, make sure to use the tag #moerecipes so I can check yours out.
Perfect fall flavor in every single bite! That is exactly what this Pumpkin Bread is made of. Delicious pumpkin is baked into an incredibly moist loaf bread that is too good to be true.
- 1 1/2 cup of flour
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 stick of softened butter 1/2 cup
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 tbsp pumpkin pie spice
- 1 cup of pumpkin
Preheat oven to 325 degrees.
In a medium sized bowl, mix together the flour, salt, baking powder and soda and set aside.
In a separate bowl cream together the butter, vanilla and sugar.
Add in eggs one at a time mixing well in-between each one.
Add in pumpkin pie spice and pumpkin and continue mixing. Add in dry ingredients a little at a time until all is mixed together, scrapping down sides as needed.
Pour into an oiled loaf pan and bake for 55-65 minutes, or until a toothpick comes out clean.
Cool for 5 minutes and remove from pan and set on a wire baking rack to cool. Enjoy.
If you choose to use oil instead of butter, use 1/3 of a cup. You can also use an entire can of pumpkin if you do not want to store leftovers.
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