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metal bread pan filled with freshly baked pumpkin bread

Pumpkin Bread

Course Snack
Yield 12 servings

Ingredients

For the bread

  • 1 15-ounce can pumpkin puree (1 3/4 cups)
  • 1/2 cup vegetable or another neutral cooking oil or melted butter (120 ml or 115 grams)
  • 3 large eggs
  • 1 2/3 cups granulated sugar (330 grams)
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp fine sea or table salt
  • 3/4 tsp ground cinnamon
  • Heaped 1/4 teaspoon fresh grated nutmeg
  • Heaped 1/4 teaspoon ground ginger
  • Two pinches of ground cloves
  • 2 1/4 cups all-purpose flour (295 grams)

For the topping

  • 1 tablespoon granulated sugar (12 grams)
  • 1 teaspoon ground cinnamon

Instructions

  1. Heat oven to 350 degrees F. Butter a 6-cup loaf pan (8x4 on the bottom, 9x5 at the top) or coat it with nonstick spray. *see note below.
  2. In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small bowl, stir sugar and cinnamon together. Sprinkle over top of batter.
  3. Bake bread for 65 to 75 minutes until a tester poked into several parts of the bread come out batter-free, turning the bread once during the baking time for even coloring.
  4. Cool it in the pan for 10 minutes and then remove it, or cool it completely in the pan (allowing more of the cinnamon sugar topping to stick).
  5. Bread keeps at room temperature, though if you have snackers like I do, you won't have to worry about storage for more than a day.

Notes

Source: Smitten Kitchen

Note about the pan from Smitten Kitchen:
"Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. Mine holds 6 liquid cups; it’s 8×4 inches on the bottom and 9×5 inches on the top. If yours is even slightly smaller or you’re nervous, go ahead and scoop out a little to make a muffin or two.

You can also make this as muffins. It should make about 18 standard ones and you can distribute the cinnamon sugar (perhaps make 1 1/2 tablespoons sugar and 1/2 teaspoons of cinnamon worth) across the tops before you bake them. They should bake for 25 to 30 minutes."