Holiday Pumpkin Bread
Like Starbucks Pumpkin Bread, Only Better
Perfect for fall, this moist and tasty bread is even better when you use fresh pumpkin puree.
Just the Recipe | 12 Servings
Ingredients
1 1/4 Cups Raw Sugar
(1) 15 oz Can Pumpkin Puree (or 2 cups fresh pumpkin puree)
1/2 Cup Vegetable Oil
3 Eggs
3/4 tsp. Baking Soda
1 1/2 tsp Baking Powder
1/2 tsp. Kosher Salt
1 TBS Pumpkin Pie Spice
2 1/4 Cups All Purpose Flour
2/3 Cup Chopped Pecans or Walnuts (optional)
1/2 Cup Dried Cranberries, Roughly Chopped (optional)
Oven Temp: 350° | 9 x 5 Loaf Pan
Steps
Preheat the oven.
Spray the loaf pan with non-stick spray.
Mix ingredients:
Add the sugar, oil and eggs to the pumpkin puree in a large bowl and whisk by hand until smooth well combined.
Add the pie spice, baking powder, baking soda, and salt. Whisk lightly to combine.
Add the flour (reserve 1/4 Cup if using nuts/berries) and fold it in until just combined.
If using the nuts and berries, roughly chop and then mix with 1/4 Cup of the flour well to coat. Add to the mix (including all of the flour) and stir just enough to combine.
Pour the batter into the greased pan and spread evenly. Tap lightly to knock out any air bubbles.
Place on a baking sheet and bake for 65-75 minutes. Test by inserting a sharp knife into the middle of the bread. It should come out mostly clean.
Allow to cool for 15 minutes and then remove from the loaf pan and allow to cool on a cooling rack.
Enjoy at room temperature or toasted. Drizzle with maple syrup or spread with some pumpkin butter.
Store in a container on the counter or in the refrigerator. Bread will last 3 days at cool room temperature in low humidity. This loaf also freezes well for about 2 months.
Use pumpkin puree, not pumpkin pie filling. This is easy and affordable to make at home. Check out the directions here.
Kitchen Acumen Tips:
You can add 1 cup of chocolate chips instead of the pecans and cranberries. Toss them in flour as well to help them distribute through the batter and not sink to the bottom.
You can also add roasted pumpkin seeds (pepitas) to the top of the loaf. If using, sprinkle on top of the loaf as evenly as you can and gently press into the batter so they stick. Cook in the middle of the oven to keep them from burning.
You don’t have to cook on a baking sheet but the full pan of batter always makes me a little nervous so I do to protect my oven. That said, the bread rises pretty high but has never spilled out. It’s merely psychological and precautionary because I’m lazy and don’t like to clean the oven.
