The Best Moist Pumpkin Bread

All of 10 minutes to get into the oven.

autumn, back-to-school, kids, mini loaves, pumpkin, quick bread, Thanksgiving
Serving Size: 8

Moist Mini Pumpkin Loaves

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.

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.Click To Tweet

Pumpkin Bread Mini 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.)

Moist Mini Pumpkin Loaves / Carrie Crow / Katie Workman / themom100.com

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 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.

Moist Mini Pumpkin Loaves / Carrie Crow / Katie Workman / themom100.com

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.

Moist Mini Pumpkin Loaves / Carrie Crow / Katie Workman / themom100.com

Moist Pumpkin Bread: This is the best pumpkin bread recipe, easy, flavorful, and moist. 10 minutes to get into the oven (and can make 4 mini loaves!).

The Best Moist Pumpkin Bread

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
Print

  • 2 cups sugar
  • 1 cup unsalted butter, melted
  • 3 large eggs
  • 1 (15-ounce can) cups 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

1. Preheat the oven to 350°F. Lightly oil two 9×5-inch, three 8×4-inch, or 4 6×4-inch loaf pans.

Moist Pumpkin Bread: This is the best pumpkin bread recipe, easy, flavorful, and moist. 10 minutes to get into the oven (and can make 4 mini loaves!).

2. 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.

Moist Pumpkin Bread: This is the best pumpkin bread recipe, easy, flavorful, and moist. 10 minutes to get into the oven (and can make 4 mini loaves!).

3. 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.

Moist Pumpkin Bread: This is the best pumpkin bread recipe, easy, flavorful, and moist. 10 minutes to get into the oven (and can make 4 mini loaves!).

4. 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.

Moist Pumpkin Bread: This is the best pumpkin bread recipe, easy, flavorful, and moist. 10 minutes to get into the oven (and can make 4 mini loaves!).

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5 thoughts on “The Best Moist Pumpkin Bread”

  1. Susan says:

    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?

    1. Katie Workman says:

      you can squeak! I was working with a jumbo can that had been opened for something else. I will fix this, good point.

  2. Susan says:

    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.

  3. LaDonna EVANS says:

    Could I use a bund t pan?

    1. Katie Workman says:

      Yes, that should be fine! You’ll have to play with the cooking time – when a wooden skewer comes out clean, it’s done!

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