Look no further for an amazing homemade Pumpkin Bread recipe, I baked this yesterday and had to share it with all of you. This is NOT my recipe, it comes from Sally’s Baking Addiction. This is the website I go to when I want to bake the best cookies, sweet breads, muffins, cakes, pies, cupcakes-all things sweet. Her recipes are fully tested so I know they come out fantastic every time.
- This recipe has a lot of pumpkin puree in it bringing so much flavor
- Don’t skip the orange juice! It brings some magic to the flavors
- I used pecans in my pumpkin bread, but chocolate chips are also wonderful
- You don’t need a mixer, just 2 bowls and a loaf pan!
- Best news! It freezes well, so make 2 or 3 loaves-you’ll thank yourself later
The Best Homemade Pumpkin Bread
When you find the BEST Pumpkin Bread recipe, bake it!
Ingredients
This is Sally's Baking Addiction's recipe. The only change I made was substituting the chocolate chips for chopped pecans. This Pumpkin Bread was moist and had an amazing pumpkin flavor.
- 1¾ cups All-Purpose Flour spooned & leveled
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs at room temperature
- ½ cup granulated sugar
- ¾ cup packed light or dark brown sugar
- 1½ cups Pumpkin puree canned or fresh
- ½ cup vegetable oil, canola oil, or melted coconut oil
- ¼ cup orange juice
- ⅔ cup chopped pecans
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350℉. Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9x5-inch loaf pan with no-stick spray. Set aside
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spaatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the pecans.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top fromgetting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
- Cover and store leftover pumpkin bread at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
Notes
NOTES:
- Make Ahead Tip: Baked pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Tried this recipe?Let us know how it was!
