This is the BEST pumpkin bread recipe! It is easy to make, super moist, and perfectly spiced. It will become a staple in your house every fall season.
Recipe from Two Peas & Their Pod
4.58 from 21 votes
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
1 3/4cupall-purpose flour
1cuppumpkin,not pumpkin pie filling
3/4cuppacked light brown sugar
2large eggs,at room temperature
1/4cupmelted butter,slightly cooled
1/4cupcanola or vegetable oil
1/4cupwater or buttermilk
1 1/2teaspoonspure vanilla extract
Turbinado sugar,for sprinkling on bread
Preheat oven to 350 degrees F. Grease a 8 x 4 x 3 -inch loaf pan generously with nonstick cooking spray or butter. Set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, water, and vanilla extract.
Add the dry ingredients and stir until just combined. Don't over mix the batter.
Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula. Sprinkle generously with turbinado sugar.
Place the loaf pan in the oven and bake for 45 to 60 minutes, depending on your oven. The loaf is done when a toothpick inserted into the center comes out clean.
Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes in the pan. Use a butter knife to loosen the bread in the pan. Turn over and carefully remove the bread from the pan. Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife.
I think the bread is even better the second day. The bread will keep on the counter, wrapped or covered, for up to 4 days. You can also freeze the bread.