Easy pumpkin bread

Our easy pumpkin bread is the ONLY recipe you will ever need!

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5 from 2 votes

Our easy pumpkin bread is the ONLY recipe you will ever need!

Prep Time20

Cook Time1 10

Total Time1 30

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 291kcal

Author: Mia Kouppa

Equipment

Stand mixer
Rubber spatula or wooden spoon
Parchment paper
1 loaf pan: 9 x 5 x 2-1/2 inches

Ingredients

1 ¾ cup (435 grams) pumpkin puree not pumpkin pie filling
½ cup (125 mL) vegetable oil or other mild flavoured oil
3 large eggs
1 cup (200 grams) sugar
⅔ cup (135 grams) light brown sugar
2 ¼ cups (335 grams) all-purpose flour
1 ½ tsp baking powder
¾ tsp baking soda
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp salt
cooking spray for greasing pan or additional vegetable oil

For the topping

3 tbsp pumpkin seeds
1 tsp maple syrup or honey
½ tsp vegetable oil or other mild flavoured oil

Instructions

Preheat oven to 350 degrees Fahrenheit.
Prepare your loaf pan by lining it with parchment paper and greasing lightly with cooking spray. Set aside.
cooking spray for greasing pan
In the bowl of your stand mixer combine the pumpkin puree, eggs, oil and the sugars. Beat well using the paddle attachment for 6 - 8 minutes at medium speed.
1 ¾ cup (435 grams) pumpkin puree, 3 large eggs, 1 cup (200 grams) sugar, ⅔ cup (135 grams) light brown sugar, ½ cup (125 mL) vegetable oil
Combine the flour with the baking powder, baking soda, spices and salt. Whisk to combine.
2 ¼ cups (335 grams) all-purpose flour, 1 ½ tsp baking powder, ¾ tsp baking soda, ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger, ¼ tsp salt
With the mixer speed set to low, add the flour mixer to the pumpkin puree mix and mix until just combined. Finish mixing by hand using a wooden spoon or a rubber spatula.
Prepare your topping by combining the pumpkin seeds, maple syrup and oil. Mix well.
3 tbsp pumpkin seeds, 1 tsp maple syrup, ½ tsp vegetable oil
Transfer the batter to your loaf pan and top with your pumpkin seed topping.
Bake in the middle rack of your oven for 65 - 75 minutes or until a toothpick inserted into the center comes out clean. (see Recipe Notes)
Allow to cool for 5 minutes in pan before transferring it to a wire rack to cool completely.
Enjoy!

Notes

We like to place our loaf pan on a baking sheet lined with aluminum foil to catch any spills. This is especially important if you use the more standard 8-1/2 x 4-1/2 x 2-1/2 inches loaf pan versus the larger one that we use for this recipe.

Nutrition