Old Fashioned Pumpkin Bread
This old fashioned pumpkin bread recipe uses a full can of pumpkin puree and four warming spices to make two moist, deeply flavored loaves that come together by hand in just fifteen minutes.
Equipment
- 9x5-inch loaf pans - Two pans needed
- Large mixing bowls - One for wet, one for dry ingredients
- Dry and liquid measuring cups
- Parchment paper - Or nonstick baking spray
- Toothpick or thin skewer - For testing doneness
Ingredients
Dry Ingredients
- 3 1/3 cups all-purpose flour - 417g
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Wet Ingredients
- 2 cups granulated sugar - 400g
- 1 cup light brown sugar - 200g, packed
- 1 cup vegetable oil - 240ml
- 4 large eggs - room temperature
- 1 can pure pumpkin puree - 15 oz / 425g, not pumpkin pie filling
- 2/3 cup water - 160ml
- 2 teaspoons pure vanilla extract
Optional Mix-Ins
- 1 cup walnuts or pecans - 120g, chopped
- 1 cup mini chocolate chips - 170g
Instructions
- Set the oven rack to the middle position and preheat to 350°F (175°C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper, leaving overhang on the long sides.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly distributed with no visible streaks.
- In a large bowl, whisk the granulated sugar and brown sugar into the vegetable oil. Add the eggs one at a time, whisking well after each, then whisk in the pumpkin puree, water, and vanilla until smooth.
- Add the dry mixture to the wet ingredients in two additions, folding gently with a rubber spatula after each. Stop as soon as no dry streaks of flour remain; a few small lumps are fine.
- If using walnuts, pecans, or chocolate chips, toss them in a tablespoon of flour first, then fold into the batter with just two or three strokes of the spatula.
- Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 60 to 65 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans on a wire rack for 15 minutes, then use the parchment overhang to lift each loaf out and transfer directly to the rack. Cool completely, about 1 hour, before slicing.
Notes
- Measure the flour by weight when possible, since a packed or scooped cup can throw off the ratio and lead to a dry, dense loaf.
- Use canned pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices that will throw off the recipe's balance.
- Bring the eggs to room temperature before mixing so they incorporate smoothly into the oil instead of causing the batter to look separated.
- Check for doneness starting at the 55-minute mark, since oven temperatures vary and this batter is dense enough to need a few extra minutes in some ovens.
- Tent the loaves loosely with foil if the tops are browning too quickly before the centers are set.
- Let the bread rest at room temperature overnight before slicing for the best texture, since the crumb continues to set as it cools.
- Toast chopped walnuts or pecans for five minutes before folding them in for a deeper, more rounded flavor.
- Store wrapped tightly at room temperature for up to 4 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
- The large crack down the center is normal for this type of dense quick bread and isn't a sign of a mistake.
- A 1:1 gluten-free flour blend can usually be swapped in for the all-purpose flour with reasonable results.
Nutrition
Serving: 1SliceCalories: 215kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 1.5gCholesterol: 31mgSodium: 190mgFiber: 1gSugar: 19g
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