The Best Homemade Pumpkin Bread Recipe for Fall Indulgence
The Best Homemade Pumpkin Bread Recipe for Fall Indulgence is a practical, flavor-forward best homemade pumpkin bread recipe with clear ingredients and step-by-step instructions. - Oven Temperature: 350°F
- Pan Size: 9 x 5-inch bread pan
- Baking Time: 50-60 minutes
- Equipment: Wire baking rack, mixing bowls
- Texture: Moist interior with a crust best enjo
Equipment
- skillet
- mixing bowl
- whisk
- knife
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 /2 teaspoon baking powder
- 3 /4 teaspoon fine sea salt reduce to 1/2 teaspoon if using table salt
- 1 cup granulated white sugar
- 1 /2 cup packed light brown sugar
- 1 /2 cup melted butter
- 1 cup pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper or grease with cooking spray.
- Whisk flour, pumpkin pie spice, baking soda, cinnamon, baking powder, and salt in a medium bowl. Set aside.
- In a separate large bowl, whisk together granulated sugar, brown sugar, and melted butter. Stir in pumpkin purée, eggs, and vanilla until combined.
- Add the dry ingredients to the wet mixture. Stir until just combined and no dry streaks remain. Do not over-mix.
- Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes. Run a knife around the edges, invert onto a wire rack, and cool for 5-10 minutes before slicing.
Notes
- Salt Adjustment: Fine sea salt is specified; use 1/2 teaspoon table salt as a substitute.
- Pumpkin: Use canned pumpkin purée. Do not use canned pumpkin pie filling. Homemade purée is acceptable.
- Flour: Recipe tested with all-purpose flour.
- Variations: Add 1/2 cup chopped nuts or dried fruit, 1/2 cup chocolate chips, zest of one orange, 2-3 teaspoons grated fresh ginger, or a streusel topping made from flour, sugar, butter, pumpkin pie spice, and salt.
- Storage: Bread can be stored at roo
- Pumpkin: Use canned pumpkin purée. Do not use canned pumpkin pie filling. Homemade purée is acceptable.
- Flour: Recipe tested with all-purpose flour.
- Variations: Add 1/2 cup chopped nuts or dried fruit, 1/2 cup chocolate chips, zest of one orange, 2-3 teaspoons grated fresh ginger, or a streusel topping made from flour, sugar, butter, pumpkin pie spice, and salt.
- Storage: Bread can be stored at roo