Moist and flavorful pumpkin bread. This classic recipe is perfect for pumpkin bread or pumpkin muffins.
*Sometimes things need a refresh. My favorite pumpkin bread was originally posted in 2010 with some painful-to-the-eyes photos. And while my photography skills have thankfully improved, the recipe, that I’ve loved ever since I was a kid, has not changed. My mom and I both make it every year! So here we are again with my very favorite pumpkin bread from childhood and some photos that I like to think are much easier on the eyes.*
In case you haven’t noticed, I have a sweet tooth:-) I always have room for dessert, but if you can make a side dish that tastes like a dessert, isn’t that even better? Combining that with the fact that pumpkin is one of my all time favorite dessert flavors, you can understand why I’d be a fan of pumpkin bread.
I’ve had lots of pumpkin muffins and breads, some are dry, some are too dense, and some just lack a true pumpkin flavor. This recipe, however, produces a light, moist and flavorful bread that also works for muffins.
This recipe is super easy. It is the one my mom has been making for years and she had gotten it from a friend of hers originally. You can do all of the stirring by hand so no mixer necessary.
First, take your dry ingredients (flour, sugar, baking soda, cinnamon, nutmeg and salt) and whisk them in a large bowl.
Set that aside and combine your wet ingredients, pumpkin, oil, water and eggs. Then add your wet ingredients to the dry. Stir until well combined. Pour into your pans and bake until bread and muffin tops are rounded and a knife comes out clean.
The recipe is originally set to make 3 pumpkin bread loaves, however I wanted a little bit of variety and made muffins too. (Sidenote: an ice cream scoop makes the perfect transfer to muffin tins). Eat it as a side dish or for breakfast.
- 460g (~3½ cups) all-purpose flour
- 635g (3 cups) granulated sugar
- 10g (2 teaspoons) baking soda
- 7½g (1½ teaspoons) salt
- 4g (2 teaspoons) cinnamon
- 2g (1 teaspoon) nutmeg
- 425g (~1¾ cup) canned pumpkin, NOT pumpkin pie filling
- 237 milliliters (1 cup) canola oil
- 160 milliliters (2/3 cup) water
- 220g (4 large) whole eggs
- Pre-heat oven to 350 degrees
- Grease pans with non-stick cooking spray and/or line muffin tins with cup holders
- Whisk together dry ingredients (flour through salt) in a large bowl and set aside
- Combine wet ingredients (pumpkin through eggs)
- Add your wet ingredients to your dry ingredients and mix well until combined
- Pour batter into baking pans
- Baking times for different forms:
- Loaves: 45 minutes to 1 hour
- Regular muffins: 18 to 25 minutes
- Mini muffins: 16 to 20 minutes
- Bake until bread and muffin tops are rounded and a knife comes out clean
- Cool pumpkin bread out of baking pans on wire rack
What is your favorite dessert-like side dish?
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
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