In all my years of blogging, I’ve never posted a recipe for pumpkin bread. I make a lot of muffins and a lot of quick breads, but I finally perfected a recipe for pumpkin bread that my family loves.
This recipe has more butter and sugar than I would normally use, but it’s definitely a recipe that isn’t made year-round. It’s necessary to have those ingredients in there for a bread that’s actually edible.
Pumpkin Bread Rules
Unless you’re a pumpkin hater—I know you’re out there—you love pumpkin bread, but only in season. It’s just not as good if you make it in June. There is no cozy feeling eating warm spices when it’s 100 degrees outside.
I think that all quick breads rule, not just pumpkin bread, but this one is packed with spices and I was able to add in some extra nutrition…you know I had to.
Nutrition Highlights
*I decreased the sugar as much as I could. I know it seems like a lot in this recipe, but remember this recipe makes two loaves.
*I added whole wheat flour to add more fiber. You’ll never know.
*Pumpkin in naturally nutritious—it has fiber and vitamin A—two nutrients that I need to increase in my kids’ diets.
I hope you try this quick bread this season—make one for yourself and gift one to a friend!
PrintPumpkin Bread
- Total Time: 1 hour
- Yield: 2 loaves (14 servings) 1x
Ingredients
1/2 cup (1 stick) unsalted butter
1/4 cup canola or grapeseed oil
1.5 cups granulated sugar
2 large eggs
1 (15 ounce) can of 100% pumpkin
2 teaspoons vanilla extract
2.5 teaspoons pumpkin pie spice
1.5 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
Non-stick cooking spray
Instructions
Preheat oven to 350°F and spray 2 9×5 loaf pans with non-stick cooking spray.
Using a mixer, cream together butter, oil, and sugar. When this becomes a light yellow color and looks fluffy, add the eggs and mix until fluffy again.
Add the pumpkin, vanilla, and pumpkin pie spice and mix until combined.
In the bowl with the wet ingredients, add the flours, baking soda, baking powder, and salt in that order – give it a stir on top and then start the mixer to combine.
Divide the batter between two loaf pans. Bake for 45-50 minutes or until golden brown on top and a knife inserted into the center comes out clean.
Let cool slightly in pans before removing.
- Prep Time: 15
- Cook Time: 45
