Simple Pumpkin Bread Recipe

Every time I use this recipe, my pumpkin bread turns out perfectly. It's a soft, moist fall quick bread.

– 15 ounce can of pumpkin Note: use plain canned pumpkin, not pie filling. – 4 eggs – 2 cups granulated sugar – 1 cup brown sugar, packed – 1 cup vegetable oil – 2/3 cup fresh apple cider Note: you can substitute apple juice, or water. – 1 tsp pumpkin pie spice, or a mix of cinnamon, nutmeg, ginger and allspice. – 1½ tsp coarse salt – 2 tsp baking soda – 3 cups all purpose flour – 1/3 cup cornstarch NUTMEG BUTTER, OPTIONAL – 1/2 cup unsalted butter, softened – 1 tsp freshly grated nutmeg



Heat the oven to 350F. Cover two 9x5 loaf pans with parchment paper. Whisk pumpkin, eggs, sugars, oil, cider, and spices in a large bowl until the eggs are broken up and fully incorporated. 

Step 1

Step 2

Unclump brown sugar. Mix salt and baking soda. Then cornstarch and flour. I like a silicone spoon to finish the thin batter, although you can whisk it. 

Step 3

Be careful not to overmix, only incorporate all the dry flour for a light bread. Use two prepared pans to equally distribute batter. 

Step 4

Bake for 60–65 minutes until the top is firm and a toothpick comes out moist but not wet. Note: pumpkin bread batter in the center crack can remain sticky after cooking.

Step 5

 Put your toothpick beside the crack. Let the breads cool on a rack for 10 minutes before removing them using parchment paper handles to cool further.

Step 6

To make nutmeg butter, mix the nutmeg into the soft butter until the nutmeg is fully mixed in and the butter is smooth.

Also See

Walnut Bran Muffins Recipe