I never knew about my family’s pumpkin bread “problem” until I started recipe testing for this week. I’ve been working on a few new recipes, including this fantastic pumpkin bread. Thank goodness it makes two loaves, because my family tore through the first in an afternoon (fall splurge!). The second loaf was strictly off limits until I could take a good pic to share with you. This morning, my son was practically begging me to cut into the remaining loaf, so I started snapping pictures at 6:15…a.m.!
Here’s what you need to know: This recipe is quick to prepare, bakes in less than an hour, and makes not one but two fabulous loaves. I particularly like this recipe because it has great texture and is moist without being sticky or gummy. You can easily freeze the second loaf if you like. Just wrap it tightly in plastic wrap, then foil. Label it, pop it in the freezer, and you’re ready for snack time whenever the pumpkin urge hits.
Perfect Pumpkin Bread
Makes 2 9″x5″ loaves
- 3 cups all purpose flour, plus additional for dusting pans
- 1 teaspoon kosher salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup light brown sugar
- 1/2 cup dark brown sugar (you can also use a total of 1 1/2 cups light brown sugar if you don’t have dark brown on hand)
- 2 cups canned pumpking (not pumpkin pie filling)
- 4 large eggs
- 12 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Preheat oven to 350-degrees. Spray two 9″x5″ loaf pans with non-stick cooking spray, then dust lightly with flour, discarding excess. Set pans aside.
In a large bowl, combine 3 cups flour, salt, baking soda, cinnamon, nutmeg, and ground ginger. Stir well with a whisk until combined.
In a separate bowl, combine the light brown sugar, dark brown sugar, pumpkin, eggs, melted butter, and vanilla extract. Whisk well until combined and no streaks of egg remain.
Add flour mixture to the pumpking mixture and stir well with a spatula, just until no streaks of flour remain (be sure to scrape the entire way to the bottom of the bowl). Divide the batter evenly between the two prepared pans. Place in the oven and bake for 40-45 minutes, or just until a toothpick stuck in the center comes out clean and the cakes are just beginning to pull away from the sides of the pan.
Place loaves on a cooling rack and allow to cool for 15 minutes, then remove the loaves from the pan. Enjoy!