If you’re like me, you’ve probably tried just about every pumpkin bread recipe available, always to end up being sadly disappointed. No longer. This classic, simple, sweet pumpkin bread has all of the flavors you’re looking for, with exactly the right moist and tender texture. So far, it’s the best ever basic pumpkin bread recipe I’ve tried.

I have been trying to make pumpkin bread for years. I have eaten pumpkin bread for years. I have not always liked the pumpkin bread that I’ve been eating for years. Long story short, a good pumpkin bread recipe is harder to find than you would think. Trust me. I’ve searched, taste-tested, and researched yet again. And unfortunately for me, I’ve gained a considerable amount of weight in the process.

Well y’all, I’m happy to announce, that the goal has at last been attained. I have finally found a recipe that encompasses everything a classic loaf of pumpkin bread should be. It’s moist, tender, fluffy, not too dry, not too squishy, just the right amount of sweetness, and the perfect hint of spice. Thank goodness. A girl can only eat so much pumpkin bread before she starts to resemble a Macy’s Thanksgiving Day Parade balloon.

Ingredients:

• 2 Cups Granulated Sugar
• 1 Cup Light Brown Sugar, Packed
• 1 (15-oz.) Can Pure Pumpkin
• 1 Cup Canola Oil
• 2/3 Cup Heavy Whipping Cream
• 1 Tablespoon Vanilla
• 4 Eggs
• 3 1/3 Cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 1/2 Teaspoons Kosher Salt
• 1 1/2 Teaspoons Ground Cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Grease two large bread loaf pans with cooking spray, shortening, or butter; set aside.
3. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, oil, cream, vanilla, and eggs.
4. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients and stir until incorporated.
6. Distribute the bread batter evenly between the two prepared bread loaf pans.
7. Bake for 55 to 65 minutes, or until a knife comes out clean.

Suggestions:

• Use a measuring cup to evenly distribute the bread batter between the two bread loaf pans. If your loaves are the same size they will cook at the same rate.
• After the loaves have baked for 30 minutes, rotate them, so that they cook evenly.
• If you don’t have heavy whipping cream on hand, you can replace it with water, milk, or half and half.

Improvements:

• Toss chocolate chips into the dry ingredients before incorporating them into the wet ingredients. The flour mixture will keep the chocolate chips from sinking to the bottom of your bread loaves.
• Replace the ground cinnamon in this recipe with pumpkin pie spice.
• Add 1/2 teaspoon of freshly grated nutmeg to this recipe.
• Use almond extract in lieu of vanilla.

Print

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The Best Ever Classic Pumpkin Bread

Ingredients:

• 2 Cups Granulated Sugar
• 1 Cup Light Brown Sugar, Packed
• 1 (15-oz.) Can Pure Pumpkin
• 1 Cup Canola Oil
• 2/3 Cup Heavy Whipping Cream
• 1 Tablespoon Vanilla
• 4 Eggs
• 3 1/3 Cups All-Purpose Flour
• 2 Teaspoons Baking Soda
• 1 1/2 Teaspoons Kosher Salt
• 1 1/2 Teaspoons Ground Cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Grease two large bread loaf pans with cooking spray, shortening, or butter; set aside.
3. In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, oil, cream, vanilla, and eggs.
4. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients and stir until incorporated.
6. Distribute the bread batter evenly between the two prepared bread loaf pans.
7. Bake for 55 to 65 minutes, or until a knife comes out clean.

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Canned pumpkin is a quick and easy way to add flavor and moisture to your favorite baked goods and sweets. Not just for pies, pumpkin puree can be used to make all kinds of delicious treats, including fudge. From cookies and bread to whoopie pies and muffins, canned pumpkin purée is an easy way to add delicious fall flavor to your favorite recipes. CLICK HERE for the recipes.