Pumpkin bread: the quintessential taste of fall. Packed with the best-loved fall spices: cinnamon, nutmeg, ginger, cloves… the best squad is deployed here along with a hint of orange. Seriously, the best pumpkin bread I’ve ever had!
This is my absolute favorite pumpkin bread recipe because it is so incredibly moist. And because it is also packed with… pumpkin, of course! But the very best part? Plenty of nuts in every bite. Do you feel you need an extra cuddle? Try adding some dark chocolate chips as pumpkin and chocolate is always a good idea:)
What to love about this pumpkin bread recipe
- It’s delicious and easy to make
- No mixer required
- It’s super moist and loaded with lots of fall flavors
- It tastes even better on day 2 when all the flavors have melded together
- Your house will smell wonderful when it bakes
- It’s customizable: with or without orange, with or without nuts and chocolate: follow your taste!
Give it a go and I am sure you will add this scrumptious bread to your fall baking list 🙂
Try also
SIMPLE AND PERFECT BUTTERNUT SQUASH AND RED LENTIL SOUP
HEAVENLY BUTTERNUT SQUASH AND CHICKPEA CURRY
WHIPPED RICOTTA, HONEY-ROASTED BUTTERNUT SQUASH, AND CRISPY SAGE BRUSCHETTA
What pumpkin is the best to use?
You can bake with canned pumpkin because it always gives consistent results, but with homemade pumpkin puree, you’ll get a more roasted and caramelized flavor.
I recommend roasting a sugar pumpkin or butternut squash rather than steaming or boiling. That way and won’t need to get rid of the excess moisture.
If you’re thinking you may want to recycle your Halloween pumpkin. Don’t. The sad truth is that they are grown to be more durable than tasty.
How do I make pumpkin puree?
Making your own pumpkin puree is really simple. All you have to do is cut a sugar pumpkin or butternut squash in half horizontally. Remove the seeds and stringy insides.
Bake your pumpkin halves cut-side down on a parchment- or foil-lined baking tray at 350°F about 45 minutes to 1 hour, or until soft.
Allow it to cool and scoop out the soft flesh from the skin. It’s also suitable for freezing for up to 3 months.
Incredibly Moist and Delicious Pumpkin Bread
Ingredients
- 1-3/4 cups (265g) all-purpose or whole wheat flour
- 2 tsp cinnamon
- 1 tsp gournd cloves
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp all spice
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 pinch salt
- 1/2 cup (120ml) vegetable oil, such as canola or sunflower
- 1/2 cup (115gr) light brown sugar
- 2 large eggs, beaten and at room temperature
- 16 oz (425gr) pumpkin puree, store-bought or homemade
- 1/4 cup orange juice you can substitute this with water if you like
- 1/2 cup (50g) chopped pecans or walnuts optional
Instructions
- Preheat the oven to 350°F and adjust the oven rack to the lower position. This will prevent the top of your bread from browning too soon.
- Oil a 2lb loaf pan and set aside.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, and all of the spices until combined. Set aside.
- In a medium bowl combine the brown sugar and oil and mix until incorporated.
- Add the eggs and whisk to combine.
- Add the orange juice and pumpkin puree and whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently mix together using a spatula. Do not overmix.
- Add additional nuts or chocolate chips if using and stir to incorporate.
- Pour mixture into the prepared loaf pan. Bake for 50-60 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top to get browning too soon. It’s done when a toothpick (or a cake tester) inserted in the center comes out clean.
- Allow the bread to cool completely on a wire rack before removing it from the pan or slicing it.
