Easy & Moist Pumpkin Bread Recipe
Ok, total honesty here.. This is not my recipe at all. Most of the time that I take base recipes online I completely mess with them until they’re no longer the same recipe anymore but this one could not be made any better than it already is (except I use olive oil instead of sunflower).
That being said, there are a ton of things you could add to the basic bread to make it new or different. I don’t like to add the candied pepita topping, but that’s alteration #1. You can also add globs of cream cheese to the top, or even stick it in a muffin tin and top it with cream cheese frosting!
This recipe I separate into 3 overall steps.
Step 1: the fats.
Here it is really important to whisk the pumpkin, eggs, and oil together. The eggs bind the oil together with the pumpkin so skipping this step ends in a lumpy, clumpy bread. The original recipe here says to use sunflower oil but honestly I just love olive oil; it gives its own unique flavor booster that mild flavored oils just can’t get.
Step 2: the sweeteners.
As like step 1, here you’re just making sure there are no lumps and clumps in the sugars. Whisking it is the best way to make sure that happens. If you’re using olive oil in the first step, then I definitely suggest light brown sugar here but if you’re using a mild flavored oil then I’d say go dark. The latter combination will give the bread a more sweet, cakey taste while the former is more of a traditional bread.
Step 3: the bread.
Definitely do not use the whisk here. The batter will just get stuck and clump up so please, use a wooden spoon. As always, I use unbleached all-purpose flour but there’s honestly no difference between that and its bleached counterpart (except there’s no chemicals and it’ll turn out slightly more brown). If you find yourself lacking in pumpkin pie spice, no need to worry. Just add 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, and ¼ tsp nutmeg instead.
Over-all, this is definitely my favorite pumpkin recipe (and I bet all of our friends and neighbors would agree as well). Make some to share with everyone! After all, that is the best part of cooking. 🙂 Enjoy!
Ingredients for Pumpkin Bread
- 3 large eggs
- 1 ½ c canned pumpkin
- ⅔ c cooking oil
- 1 c sugar
- ¼ c light brown sugar
- 2 tsp vanilla
- 1 ½ c flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- Preheat the oven to 350 f. Grease a 9×5 loaf pan and set aside.
- Whisk together eggs, pumpkin, and oil until smooth. Add sugar, brown sugar, and vanilla and mix well.
- Sprinkle flour, pumpkin pie spice, baking soda, baking powder, and salt to the top of the pumpkin mixture and whisk until all the flour has disappeared.
- Transfer batter to prepared pan, smooth the top, and bake for 55-75 mins or until toothpick comes out clean.
Original Recipe: https://thecafesucrefarine.com/better-starbucks-pumpkin-bread/