Best Pumpkin Bread
This is an easy, super moist pumpkin bread recipe made with an entire can of 100% pumpkin puree. Yields 2 loaves so it's perfect for holiday gift giving!
Ingredients
- 5 largeeggs, room temperature
- 115 oz. can 100% pumpkin puree
- ½ cupcanola oil
- ¼ cupmelted butter, unsalted, slightly cooled
- ½ cupbrown sugar, packed (dark or light)
- 1 tsp.pure vanilla extract
- 2 cupsall-purpose flour, spooned and leveled
- 1 cupgranulated sugar
- 15.1 oz. package instant vanilla pudding mix
- 1 tsp.baking soda
- 1 tsp.ground cinnamon
- ½ tsp.baking powder
- ½ tsp.salt
- ½ tsp.ground nutmeg
- 1 tbsp.granulated sugar
- 1 tsp.ground cinnamon
Directions
- 1
Preheat the oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
- 2
Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
- 3
Mix the dry ingredients together in a medium bowl. (Note: some readers have wished for more spice in the recipe. Feel free to add more, like pumpkin pie spice, if you want an ultra-Fall spiced pumpkin bread)
- 4
Gradually beat dry ingredients into the wet ingredients until incorporated.
- 5
Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray or line with parchment paper.
- 6
Pour the batter into prepared pans, smoothing out the tops. Sprinkle the top with a cinnamon & sugar mixture if desired.
- 7
Bake for ~60-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving.