I love good pumpkin bread, especially with some spice behind it. I know, I know – some people have already moved on to Christmas, but not me. I hang on to fall for as long as I can and I just love Thanksgiving. All that cooking and bread and all those desserts? How could I not? I am still in pumpkin mode and this pumpkin bread returns many times in a season.
Even my daughters like this one and if you are familiar with this blog you know that is saying something. I'm making another round so I can bring a loaf to Thanksgiving dinner. This recipe makes two loaves so you can eat one and bring one. Or you could easily half the recipe if you wanted just the one loaf (but… why? Jk).
So I have to say a word or two about pumpkin puree. Most of the time I try not to take too many short cuts when I am baking and I did roast my own pumpkin for a while. However, I can't say that I have had the most success getting the perfect pumpkin puree. I find pumpkins to be very unpredictable and inconsistent. Sometimes they are much too watery or lacking in any flavor. Sometimes they are very dry. I tend not to bake with fresh pumpkins anymore to save myself the hassle. Instead, my husband found me this great simple organic puree that comes in a box. In this case I find the short cut yields better results. It's consistent, has great pumpkin flavor and works every time. I'm not saying I would use boxed pumpkin puree for every recipe, there are still reasons to roast a pumpkin (pumpkin butter comes to mind), but for pumpkin bread, this one is a winner.
Pumpkin bread is also extremely easy to make. This particular recipe uses butter and not oil, you could always substitute with oil but I like the flavor the butter brings to the table. The drawback is that it does taste better room temp, sometimes I will even toast a slice slightly because warm pumpkin bread is the best. Like fall is giving you a great big hug.
After baking for about 50 minutes, all the while making the house smell amazing, you get two delicious loaves. Definitely something to be thankful for. Happy Thanksgiving everyone!
Spiced Pumpkin Bread
Deliciously moist pumpkin bread that even my daughters love. The perfect addition to your fall menu.
- 3 Cups (360g) AP Flour
- 2 tsp baking soda
- 1 tsp baking powder
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp group cloves
- 1 tsp freshly ground nutmeg
- 1 tsp kosher salt
- 1/2 Cup granulated sugar
- 2 Cup (400g) light brown sugar
- 2 tsp vanilla paste
- 2 Cups roasted pumpkin or canned pumpkin (not pumpkin pie filling)
- 1 Cup (2 sticks) unsalted butter
- 4 large eggs
- 1/2 Cup whole milk
Quick breads and Muffins
1. Preheat oven to 350ºF. Prep 2 10"x5" loaf pans with pan grease, line the bottom with parchment and grease that.
2. In a large bowl combine flour, baking powder, baking soda, spices, and salt. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugars until light and fluffy (about 5 minutes). Add the eggs one at a time, scraping between additions. Add the vanilla paste and the pumpkin puree and beat until smooth. Turn the mixer speed to low and add the flour mixture in two parts, alternating with the milk. Beat until just combined.
4. Pour the batter into the prepared pans. Tap the pans on the counter to remove any bubbles. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool the laoves on racks for 10 minutes, then turn out on the rack to cool completely.
Keep tightly wrapped at room temp for a day or two or refrigerated for up to a week.