Is there anything much better than homemade pumpkin bread?? I think not. And unlike most “pumpkin flavored” concoctions that pop up this time of year…this recipe has legit pumpkin in it. None of this “pumpkin flavor” nonsense, thankyouverymuch.
I created this recipe a few years ago, and for the life of me I’m not really sure why I haven’t shared it on here before! I’m not a food blogger by any means, but every once and a while I make something worth sharing 😉
Okay, enough recipe chit chat…if you’re like me you hate all that before the recipe…just give me the recipe already! Here you go,
Simple Pumpkin Bread Recipe
1 stick unsalted butter, melted, plus more for pan
2 cups unbleached all-purpose flour, plus more for pan
1 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
5-6 drops Cinnamon Essential Oil (or 1 TB dried cinnamon)
1 drop Clove Essential Oil (or 1 tsp dried cloves)
1 can Pumpkin Puree (15-ounce can)
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup pepitas (optional)
- Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan with butter and dust with flour, tapping out excess.
- In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, 30 seconds.
- In another bowl, whisk together butter, pumpkin, eggs, essential oil(or dried spices if using), and vanilla until smooth.
- Make a well in flour mixture and pour pumpkin mixture into it. Stir together just until combined and no dry flour remains (do not over mix).
- Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
- Bake until a tester inserted into center comes out clean, 1 hour – 1 hour, 10 minutes.
- Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely.
- Bread can be stored at room temperature, wrapped in parchment-lined foil, up to 3 days.
Optional: Add 1/2 cup mini chocolate chips to batter, and 1/4 cup on top, to make chocolate chip pumpkin bread.