Perfect Pumpkin Bread
Total Time
1 hour 15 mins
Prep Time
15 mins
Cook Time
1 hour
Rating
5 out of 5 stars
(24)
Ingredients
12 to 16 servings
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup melted butter
- 1 cup pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla extract
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Preparation
Step 1
Prepare oven and bread pan. Heat oven to 350°F. Line a 9 x 5-inch bread pan with parchment or mist with cooking spray.
Step 2
Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, cinnamon, baking powder, and salt until combined. Set aside.
Step 3
Mix the sugars and wet ingredients. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until evenly combined. Add in the pumpkin purée, eggs, and vanilla, and stir until evenly combined.
Step 4
Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir until they are just combined and no dry streaks remain. Avoid over-mixing.
Step 5
Bake. Pour the batter into the prepared bread pan, and smooth the top of the batter so that it is even. Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
Step 6
Cool. Transfer the pan to a wire baking rack and let the bread cool for 10 minutes. Then run a knife around the edges of the bread and carefully invert the bread onto the wire baking rack to continue cooling for 5-10 more minutes. Then slice, serve, and enjoy!
Step 7
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Chef's notes
Storage instructions:
This bread can be stored in a food storage container or zip-top bag at room temperature for up to 3-4 days. If you would like to freeze the bread, let it cool completely to room temperature. Then wrap the bread tightly in bees wrap (or plastic wrap), enclose it in a food storage container or zip-top freezer bag, and freeze for up to 3 months.
