I’m diving into pumpkin season! Are you ready? If not, then stash this recipe somewhere safe for when you’re ready because this is seriously the best pumpkin bread I’ve ever had. Picture the flavors of a pumpkin pie in a convenient quick bread form and that’s what we’ve got here.
Move over pumpkin pie. This quick bread is a quicker and an easier way to get those Autumnal pie flavors. All you need is one bowl and some ingredients.
Hold up. I do love me some pie, especially my Pumpkin Pie that I make for Thanksgiving. Besides you can’t really compare a pie with quick bread so this is not really a competition. I like to think of this pumpkin bread as a different take on a Banana Bread.
I’ve had some pumpkin goodies that taste pumpkin-y (yes, that’s a technical term) but have no spice flavor to them, which to me seems boring. In contrast, I’ve had some “pumpkin” goodies that are all spice flavor, but lack that pumpkin flavor punch that makes them more than just a mix of spices that remind you of pie. Sure, spicy is good too, but then they’re not really a pumpkin goodie. This bread combines the best of both worlds. It’s full of pumpkin-y goodness AND warm spices. Yum.
Have I mentioned how moist this bread is? Seriously super moist. I dolloped some whipped cream on top of my piece because just like pumpkin pie, every piece deserves some. If this were my husband’s piece then he would have covered it entirely with whipped cream. Hehe.
If you think September is early for pumpkin goodies, then you may cringe when you hear that I made this for my family last month. Yup, August. Everyone loved it and no one cared that we were eating pumpkin flavored bread in hot weather. (Though it was a lovely mild August this year so you could pretend it was like Autumn.)
Pumpkin goodies have won my heart, but don’t fret, I have some apple ones coming soon (another Fall time favorite of mine).
Pumpkin Bread Recipe
(Makes 1 loaf)
- 1 cup white sugar
- 1/2 cup dark brown sugar
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon ginger
- 3/4 cup pumpkin puree
- 2 large eggs
- 1/2 cup oil
- 1/3 cup water
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- Grease a 9 x 5 inch loaf pan and set it aside.
- In a large bowl, whisk together the white sugar, brown sugar, flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
- Add the the pumpkin puree, eggs, oil, water, and vanilla extract and stir all of the ingredients together.
- Pour the batter into the loaf pan and bake for 55 to 60 minutes or until a tester inserted comes out clean.
- Let it cool in the loaf pan for about 5 minutes and then take it out of the pan and put it on a wire rack to cool.
Adapted from: The Baker Chick
Here are some other perfect pumpkin recipes from last season.