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.
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.
Be careful not to overmix, only incorporate all the dry flour for a light bread. Use two prepared pans to equally distribute batter.
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.
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.
To make nutmeg butter, mix the nutmeg into the soft butter until the nutmeg is fully mixed in and the butter is smooth.