Every year when fall comes around the first thing I like to do is make pumpkin bread. Now I am a HUGE fan of pumpkin, I love almost everything pumpkin from muffins to cream cheese- YUM, but pumpkin bread is my ultimate favorite way to cook with it. There is just something about the smell of pumpkin bread baking that is so warming throughout the house. This fall I was on mission to create a really moist bread with the perfect amount of spice. If you haven’t tried making pumpkin bread before (I’m not sure if it’s just me or not) but I feel like there are always recipe issues with the top of the bread getting too dark but the inside not being cooked enough. After testing multiple recipes, I think I came up with something that is foolproof! My recipe was enough to make 2 small loaves, but instead I made one loaf with multiple mini loaves to give as gifts. This recipe is great with chocolate chips added to it, or even any nut or dried fruit of your choice! Hope you enjoy this recipe as much as my family and friends did!
-1 cup white sugar
-1/2 cup of tightly packed brown sugar
-1/2 cup vegetable oil
-1 teaspoon pumpkin pie spice
-1 teaspoon cinnamon
-1/2 teaspoon salt
-1 teaspoon vanilla extract
– 1 15oz can of pumpkin puree
– 2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon baking powder
Preheat oven to 350 degrees.
Put the oil, spices, vanilla, and sugar in a mixing bowl. Whisk to combine. One at a time add the eggs to incorporate. Once all the wet ingredients are one homogenous mixture, add in the pumpkin puree and stir to combine.
Add in the flour, salt, baking powder, and baking soda. Mix just enough to incorporate all of the dry ingredients. You do not want to over mix at this stage or your batter will become tough.
Bake for 1 hour to 1 hour 15 minutes, or until when you insert a toothpick to the middle of the bread it comes out clean. My mini loaves took about 15 minutes less then my large decorative loaf, so I make sure to watch them near the end so they don’t overcook. If you decide to make muffins with this batter instead, they would take less time as well!
SHOP MY LOOK WHILE I COOK:
I love making fall breads in my Pumpkin Patch Loaf Pan from Williams Sonoma.