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.
Pumpkin Bread RecipePrint
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
- 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
- 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.