Moist Pumpkin Bread
I started making things with pumpkin recently and I just couldn’t stop. Fresh pumpkin, canned pumpkin, it was like a switch was snapped on, and all I could think about was pumpkin. It’s hard to say which got more play between the two versions, but both my vegetable peeler and my can opener got quite a workout.
Baking with Canned Pumpkin
This is maybe the best pumpkin bread I’ve ever made, with canned pumpkin. And it was the easiest! It took all of 10 minutes to get the loaves in the oven. As in, the oven hadn’t fully preheated by the time the batter was in the pans. Two days after I made it it was still as moist and flavorful as it was on day one. That’s the hallmark of a keeper quick bread recipe in my mind.
This is maybe the best pumpkin bread I’ve even made, and it took all of 10 minutes to get the loaves in the oven.
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Different Sized Pumpkin Bread Loaves
Here is a step-by for making mini pumpkin loaves! I also have a medium-sized 4 loaf pan that I bought at a flea market years back. (I can’t find the exact pan online, but here’s another mini loaf pan.)
I forget about this funny pan for a while, and when I do remember it, I am always so happy. It has this awesome design on the bottoms of the pan, so if you are making breads or cakes you can serve them with the design on top – you may have to trim the bottom if it’s too rounded. Then all you need is a light dusting of confectioners’ sugar or maybe some whipped cream on the side and the cakes or breads look extremely cool.
Also, it lets me keep one or two medium-sized loaves for home, and give away the rest to very appreciative friends and colleagues. This is a great recipe to make during the holidays – you can serve them up for breakfast, a snack, tea (if you do the tea thing), even dessert if you want to add a little dollop of whipped cream.
Using Leftover Canned Pumpkin
This pumpkin bread is also a great way to use up that extra can of pumpkin that lingers in the pantry…..and don’t you always have an extra can of pureed pumpkin around after Thanksgiving? Such a shame to let it get shoved to the back of the pantry.
If you want to have a good day, and make someone else’s day much nicer, too, give a friend a quick bread. It never fails. If you need a jump start on thinking about who would appreciate such largess, here’s a list to get the wheels turning.
Other Pumpkin Recipes to Try This Fall:
- Spiced Pumpkin Pancakes
- Pumpkin Gingerbread with Crystallized Ginger
- Pasta Shells with Pumpkin in a Creamy, Cheesy Sauce
- Pumpkin Cream Cheese Brownies
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Best Pumpkin Bread
Ingredients
- 2 cups sugar
- 1 cup unsalted butter melted
- 3 large eggs
- 1 15-ounce can canned pumpkin puree (just shy of two cups)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cloves
- 1 teaspoon cinnamon
- ½ teaspoon kosher or coarse salt
Directions
- Preheat the oven to 350°F. Lightly oil two 9×5-inch, three 8×4-inch, or 4 6×4-inch loaf pans.
- In a large bowl combine the sugar, butter, eggs, and pumpkin, and stir until well blended. In another medium bowl blend together the flour, baking soda, baking powder, cloves, cinnamon, and salt. Add the dry ingredients to the pumpkin mixture in two batches, stirring just until the dry ingredients are incorporated. Divide the mixture evenly between the loaf pans.
- Bake the larger (9×5-inch) pans for 55 to 65 minutes, the medium (8×4-inch) pans for 40 to 50 minutes, and the smaller (6×4-inch) pans for 35 to 45 minutes. Test any loaf for doneness by inserting a wooden skewer in the center and seeing if it comes out clean.
- Cool the loaves in the pans on a wire rack for 15 minutes, then turn the loaves out of the pans and finish cooling on the racks.
Nutrition Information
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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I only had one 9 x 5. I actually used the remaining for muffins. I baked the muffins about 15 mins. They are amazing! I also topped the loaf and muffins with chocolate chips. Great recipe! Thanks for sharing
Great recipe! I used part brown sugar. Turned out amazing!
I love this recipe. It’s so easy to make and super delicious, no need to bring out the hand mixer or stand mixer. If you have not tried yet. please do.
This one is a keeper.
I made this recipe at Thanksgiving and everyone loved it. I made 2 batches so I had a total of 8 mini loaf pans that I shared with several friends and family. Kept one for me and my husband so we got to enjoy it also. I will definitely be making at least 8 more mini loaves again for Christmas. The loaf is moist and the flavor of the pumpkin and spices is outstanding. THANKS KATIE
hooray!
I added pumpkin spice, about 1.5 tsp.
Perfect pumpkin bread. Simple enough for the kids to make as well!!
Could I use a bund t pan?
Yes, that should be fine! You’ll have to play with the cooking time – when a wooden skewer comes out clean, it’s done!
Thanks! Love your attitude–tweak here, fudge there. Mmm, fudge. I digress. Your book has made me much more willing to fool around and not be so dedicated to recipes. And I thought your core response to the Heffernan piece pretty great–we gotta eat and some of us wanna cook. But, I did think she was going more for humor and satire–I wouldn’t be so hard on the piece. It was a good conversation starter–and more directed at other, ahem, more sanctimonious food writers I think.
2 cups of pumpkin—is about a 1/4 cup more than a standard 15 oz can. Do you really open a second can? Can I squeak by?
you can squeak! I was working with a jumbo can that had been opened for something else. I will fix this, good point.