Pumpkin Bread
Fall is here, and there is nothing better than a fresh loaf of this moist, tender, and incredibly delicious Pumpkin Bread! This bread fills the house with its wonderful aroma and makes you feel like you are in the middle of a fine bakery! It is a super simple one-bowl recipe you can throw together in minutes!
I have to admit, I am not a big fan of pumpkin, or let me rephrase that: I don’t care much for pumpkin pie! I had never had pumpkin pie until I moved to the United States. Then, around Thanksgiving, all the different pumpkin pies started to appear. But, I just couldn’t bring myself to like them. And by now I have tried many!
So I am asking my lovely readers, do you have a favorite pumpkin pie recipe you would like to share with me? Maybe you could convince me to like yours!?!
Enough about pies now, though. This post is about pumpkin bread; the best Pumpkin Bread, dare I say! My wonderful host mom introduced me to it, and I fell in love!! Hers was always so incredibly moist and flavorful; it never lasted longer than a day in the house! It was that good!
We live far away from her and I miss her dearly! Every fall when I make pumpkin bread I wish I could sit with her and share a slice (or multiple) of this wonderful dessert with her.
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Canned vs. homemade pumpkin puree
It doesn’t matter if you are using store-bought canned pumpkin puree or make your own, as long as you don’t buy the pumpkin pie filling (here we are talking about pumpkin pie again, lol). Pumpkin pie filling has added spices and sugar; you don’t want that in this recipe. The regular canned pumpkin puree is simply pureed pumpkin, and no spices or sugars are added. The cans are usually sold right next to each other, so make sure you grab the right one.
How to make homemade pumpkin puree
If you like to make your own puree: peel the pumpkin, scoop out the seeds, and then cut it into chunks. Place the pumpkin chunks into a pan and cover them with water. Cook until all the pieces are soft. Drain the water and let them cool completely.
After they are cooled, add 1-2 tbsp of water and blend them in a food processor. You might need to add more or less water depending on how much cooked pumpkin you have. It should have about the consistency of mashed potatoes.
Other tips:
➙ The pepita seed topping is an excellent addition to this pumpkin bread. But if you don’t have the time to add this extra step or don’t have any pepita seeds on hand, you can also just sprinkle some granulated or brown sugar over before baking. This will give the bread a sweet and crisp topping.
➙ I have tried many different pumpkin bread recipes, and I have to say, it turns out best if you use oil instead of butter. I know butter sounds so good for all baked goods, but believe me, on this one, the oil gives this bread such a moist and tender crumb.
E Guete, (Bon appétit)!! Don’t forget to share some pictures with me and tell me how you liked this Pumpkin Bread. It would make my day if you tag @mirjamskitchenyodel on Instagram, share on Facebook or pin on Pinterest.
Other desserts you might also like:
Apple Cinnamon Streusel Muffins
Pumpkin Bread
Ingredients
For the batter:
- 200 g All-purpose flour
- 2 tsp Pumpkin pie spice
- 2 tsp Cinnamon
- 3/4 tsp salt
- 1 tsp Baking soda
- 1 tsp Baking powder
- 3 Eggs
- 350 g Pumpkin Puree homemade or store bought
- 150 g Vegetable oil
- 200 g Granulated sugar
- 100 g Dark brown sugar
- 2 tsp Vanilla extract
For the topping:
- 60 g Pepita seeds pumpkin seeds
- 1 tsp Maple syrup
- 1/2 tsp Vegetable oil
Instructions
Batter:
- Preheat the oven to 350°F or 180°C. Line a 10×5 inch loaf pan with parchment paper and grease the sides where the parchment paper doesn’t cover the pan.
- Place the eggs in a big mixing bowl, and mix for about 3 minutes with a hand mixer. The eggs will become fluffy and liter in color.
- Add the pumpkin puree and whisk until well incorporated. See my tips for how to make homemade pumpkin puree above.
- Then add the vegetable oil, sugars, and vanilla extract and mix it all up.
- Mix the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt in a separate, smaller bowl.
- Add the flour to the pumpkin mixture and mix until you don’t see any more flour lumps.
- Pour the batter into the prepared loaf pan, and smoothen it out.
Topping:
- In a small mixing bowl, combine the pepita seeds (pumpkin seeds), maple syrup, and vegetable oil.
Baking:
- Drizzle the pepita seeds over the top. Then bake for 50-60 minutes. The loaf is done if you insert a toothpick into the center, and it comes out clean without any batter sticking to it. Depending on the size of your loaf pan, it might take a little less or more time to bake.
- Cool for 15-20minutes, then take it out of the pan and place it on a cooling rack.
Thanks for sharing.
You are very welcome! I hope you like it!?