Best pumpkin bread EVER! I made this on Sunday and it was fantastic. As my father is a pre-diabetic “treataholic”, I did substitute 1 c. of Pyure stevia for the sugar called for and I also added pecans and some dates that I needed to get rid of. Possibly due to the stevia, the baking time was a bit less at 60 minutes. It was perfection! Jenn, you’re always by go-to-gal for neat recipes and menu ideas!
This is my absolute favorite Pumpkin Bread recipe! I make this for friends fairly frequently, and it comes out perfect every time. I follow the recipe exactly, and it comes out perfectly spiced & very moist. I use canned pumpkin for convenience, but my personal opinion is that the name-brand canned pumpkin does make a difference vs. store brand.
Soooo delicious! We are moving & am trying to use stuff up so I did substitute the white sugar with brown. I also substituted ground ginger for the cloves since I didn’t have any. I will definitely be making this again!
I tried this recipe cause it called for ingredients I already had in my cabinet and I loved it and so did my family. I didn’t have pans so I put them in muffin tins and the recipe made 18. I also replaced butter with apple sauce since I didn’t have any but still an excellent recipe. I also sprinkled sugar on top before baking.
well I almost didn’t make this due to the long drawn out chatter, a lot of scrolling but I did make it although I exchanged 1 cup of. white sugar for 1 cup of packed brown sugar (just plain ole walmart brand) and I would never put 2 tsp of salt, one is plenty. Your baking time is waaayyyyy off! there is no need to interrupt the baking either. I buttered it and used golden decorative sugar, the granulated brown sugar would have changed the flavor. but all in all it’s a nice moist (def adjust the baking time) pumpkin bread.
I knew the sweets couldn’t stay hidden but for just so long 😉 woohoo! I have a can of pumpkin at home that has been dying to be transformed into umm THAT. done.
INGREDIENTS:
1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour.
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I’m a pumpkin bread lover and probably tried a half-dozen pb recipes. I found the ‘once upon a chef ‘ recipe last year and made it. This is the best tasting pb I’ve had. After the first try I then added a cup of raisins was better. I then made the pb in mini loaves so they froze easily and were ‘snackable’ as needed. This recipe is the best I’ve found for pumpkin bread ….ever.
I have never seen pumpkin in a jar here in Latvia. Instead, we grow them in the garden, an during the winter I often come upon a question- what else can I do once a big pumpkin is cut and needs to be eaten quickly. So I made this bread, AND MY FAMILY LOVED IT! I didn’t have cloves, so I used only cinnamon and nutmeg. Didn’t miss anything! Really good!
Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray (line with parchment paper if desired) and set aside. In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
In a separate large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and spread it around into one even layer. Bake at 350°F for 50-60 minutes or until a toothpick inserted into the center comes out clean (cover loosely with foil as needed to prevent excess browning on top of the bread).
Transfer to a wire rack to cool for 20 minutes, then carefully remove the bread from the pan, and allow to cool completely on the wire rack.
This pumpkin bread is hands down a favorite with my family. I initially came across this recipe a few years ago during Thanksgiving and it was a big hit from the 1st time I made it. I have always made the recipe exactly as you created it no modifications needed in my opinion. It’s a family staple I make it year round because everyone loves it and it’s so easy to make. The fact that you get two loaves is an added bonus 😍.
I LOVE this pumpkin bread recipe! I have made it countless times and love that it makes two loaves. I often share the second loaf and am always asked for the recipe within a day or two and direct them to your site. I have tried many of your recipes without fail, but this is one of my top favorites!
This bread is the absolute best! It’s so moist and has the perfect pumpkin flavor.
The only slight changes I made were reducing the sugar to 1 1/4 cups, making the flour 1 cup white and 1 cup white whole wheat, and I sprinkled the top with unsalted pepitas before baking for an added crunch.
I made the whole 2 loaves for my family and they were gone within 2 days!
INGREDIENTS:
1 cup (2 sticks) unsalted butter, room temperature
2 cups all-purpose flour
1 1/2 cups sugar
1 (15 oz.) can pumpkin purée
2 eggs
1/2 cup sour cream
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice, optional
PREPARATION:
Preheat oven to 350º F and lightly grease 1-2 9×5-inch loaf pans with butter or non-stick spray.
In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and allspice, if using. Set aside.
In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color.
Beat eggs into butter mixture one at a time, then mix in vanilla extract.
Alternate between mixing in dry ingredients and pumpkin and sour cream, beginning and ending with the dry ingredients.
Once batter is fully incorporated, pour into 1-2 loaf pans, then place in oven and bake for 50-60 minutes, or until toothpick comes out mostly clean.
NOTES :
Buttermilk substitute: Add 1 teaspoon of vinegar or lemon juice to a measuring cup, fill to the 1/4 cup line, stir well and set aside for 5-10 minutes, then use in the recipe.
Store leftover bread in an airtight container on the counter or in the refrigerator for up to four days.
Freezing instructions: Bread will freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature on the counter before serving.
source :1strecipes.com