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Tender Pumpkin Bread

Tender Pumpkin Bread That Melts in Your Mouth

This Tender Pumpkin Bread is a warm, inviting recipe that melts in your mouth and captures the essence of autumn.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Canned Pumpkin Puree Choose 100% pure pumpkin puree for best results.
  • 2 Eggs At room temperature.
  • 1/2 cup Mild Oil Can substitute with butter.
  • 1 cup Granulated Sugar For sweetness and crust.
  • 1/2 cup Dark Brown Sugar Deepens flavor.
  • 2 cups All-Purpose Flour Spoon into measuring cup for accuracy.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Fine Salt Balances sweetness.
  • 2 teaspoons Pumpkin Pie Spice Blend Adjust to taste.
For the Topping
  • 2 tablespoons Granulated Sugar For a crunchy crust.

Equipment

  • Loaf pans
  • Mixing bowls
  • Whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans.
  2. In a large bowl, whisk together the pumpkin puree, eggs, oil, and both sugars until smooth.
  3. In another bowl, mix the flour, baking soda, baking powder, fine salt, and spice blend until combined.
  4. Fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
  5. Stir the batter gently for another 50 strokes for a tender crumb.
  6. Divide the batter between the prepared pans and sprinkle the tops with granulated sugar.
  7. Bake for 60-65 minutes, rotating pans halfway through; test with a toothpick for doneness.
  8. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 31mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store wrapped in plastic or foil for up to 1 week at room temperature. It can also be refrigerated for 2 weeks or frozen for up to 3 months.

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