The Best Pumpkin Bread is full of pure pumpkin puree to keep it soft, loaded with just enough warm spices, and a crisp topper to invoke that comforting feeling of Fall.
Since it’s October, we can officially break out All of the Pumpkin Spice Things. While I tend to bake with pumpkin all year long, it seems odd to be posting pumpkin recipes in August when it’s still sweltering outdoors.
Now that the weather is consistently cooler here Up North, I can share the recipe for The Best Pumpkin Bread that I’ve been making on-the-regular for the past year. I see no signs of that ending any time soon because it’s just. that. good.
I stumbled across this recipe from Deb/Smitten Kitchen when I was up to my elbows in homemade pumpkin puree in need of a mission in life. Sure, I could make pumpkin churro waffles, pumpkin cranberry muffins, or pumpkin chocolate kiss cookies. But to be honest, I sometimes I want to spend 15 minutes or less on prep and get down to baking. Enter Smitten Kitchen’s pumpkin bread.
Simple ingredients. One bowl. One whisk. Done.
See, Deb does something brilliant with her pumpkin bread–she uses an entire standard can of pumpkin! A whole can. Not most of a can with a little smidgen leftover that you feel guilty about throwing away, so you save it in the fridge and forget about it until it colonizes in the back corner. Nope. She uses all 15 ounces of that can. Brilliant!
The batter fills almost the entire loaf pan, which feels kind of wrong, as if it will overflow in the oven. Believe me friends, that full pan is oh-so-right. The resulting loaf is monstrous in proportions in the very best way.
The batter is then topped with cinnamon sugar for added crunch in the end game. I tweaked the recipe to use half white whole wheat flour to give it an earthier flavor and texture. Doing so makes the bread more muffin-like than cake-like, but still retains the moisture.The Best Pumpkin Bread is here! Click To Tweet
I give the batter a quick slash so that I can guide the inevitable cracking that happens with quick breads. It’ll taste the same either way, but I like the aesthetics of the little S-curve baked into the top.
The Best Pumpkin Bread is soft and perfectly spiced with a pleasantly crunch on top. I doubled the original recipe because one loaf of The Best Pumpkin Bread is usually gone before it cools. Besides, after one bite, you’ll be glad to have a spare loaf waiting for you.