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