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 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.Tweet This
Mini Pumpkin Bread Loaves
I made them in this amazingly adorable 4 mini-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 little 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
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
- 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
- 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.
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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