Pumpkin Bread
Pumpkin Bread recipe video (scroll down for printable recipe)
I copied this pumpkin bread recipe down from my great-granny Craven when I was about 16 years old. The first time I made it, it was to take to my boyfriend’s mom whom we were going to visit for Thanksgiving in Chicago. I baked it, wrapped it in foil and packed it in my carry-on. This was way pre-9/11 and even then the airport security made me open it up and show it to them. But then they were just like, ooh that looks good. carry on
In Chicago, I presented it to the family for breakfast the morning after we arrived. My boyfriend’s mom cut it open … to find that it was completely undercooked, nearly raw in the center. I was mortified. Also kind of amazed that the loaf made it intact all the way from Austin to Chicago in a such a primordial state.
Let that be a lesson to you about checking for doneness with a toothpick whenever you are baking a quick bread. Quick breads can trick you: they look puffy and cracked open and done on the top, but just below the surface can lie a molten pit of raw eggs and flour. So when the timer bell dings, stick a toothpick way down into the center of the bread. It should come out fairly clean: some crumbs stuck to it is good, but gooey batter means it’s not cooked through. Set the timer for five more minutes and check again. I also like to let the bread cool in the oven (turned off) afterwards for 15-20 minutes.
The loaf pan you use matters, too. I use metal pans for quick breads because the crust doesn’t get as brown as with a glass pan. If you only have a glass pan, reduce the heat to 325ºF and bake longer.
You might also like this cranberry bread recipe or my banana bread recipe!
Pumpkin Bread Recipe
PrintPumpkin Bread
Quick pumpkin bread recipe that uses a whole can of pumpkin for tons of pumpkin flavor.
- Cook Time: 1 hour
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
- 2 eggs
- 2 cups pumpkin puree (15–16 ounce can)
- 3/4 cup brown sugar
- 1/3 cup oil
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 cup pumpkin seeds
Instructions
- Set oven to 350ºF and grease a large (9×5″) loaf pan.
- In a large bowl, whisk together eggs, pumpkin, sugar, oil and vanilla.
- Sprinkle in dry ingredients and stir to just combine.
- Spread into loaf pan and sprinkle with pumkpin seeds.
- Bake 1 hour. Turn oven off and open the door and let pumpkin loaf cool in oven for 15 minutes.
- Remove to a rack to cool completely.
9 Comments
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UGH pumpkin things look so moist and tender and orange! I cannot find canned pumpkin here, so I made a pumpkin pie using baked, mashed sweet potato and it was actually delicious. Do you think that’ll work here too?
Looks gorgeous by the way. Pepitas on top are the f*ing way to go.
Love and cheers for the holidays!
Pancho
Hola! I think sweet potato puree would totally work here!
XOXO
Hi!
I love pumpkin
Thankyou you are good woman
Ali
Oh, you just reminded me of my baking a loaf of pumpkin bread years ago and finding out the hard (and yucky) way that the baking soda needed to be better combined. Ick.
Also, the pepitas on top is a great idea!
Great recipe i love how the pumpkin seeds are added to the bread.
Can you use whole wheat flour with this?
Definitely!
This Pumpkin Bread recipe looks so delicious and is perfect for this time of the year. I’m definitely going to try this thanks Hilah =)
Do you have any recommendations for brown sugar substitutes?
Hi Lynn,
Yes! Use 3/4 cup white sugar plus 2 teaspoons molasses to replicate 3/4 cup brown sugar