Pumpkin Bread

Amazing Pumpkin Bread made from scratch. Laden with spices and covered in sweet cinnamon sugar, my Pumpkin Loaf is quick, easy and delicious – no electric mixer needed.

Pumpkin Bread = my new fall fave ❤️

Soft and sweet, this tender bread is made with warm spices, pumpkin purée and dusted with cinnamon sugar. A simple one bowl cake that’s incredibly easy to make – and eat.

Cut into thick slices and smear with butter for the perfect pumpkin bake.

How to make pumpkin puree

While pumpkin purée is a pantry staple in America, it can be a little harder to come by in Australia. If you’ve had a hard time getting your hands on the canned stuff – don’t worry. You can make pumpkin purée easily at home and still enjoy pumpkin bakes like this one. Here’s how:

1. Grab yourself half a large pumpkin (roughly 500 grams). I like to use Kent pumpkins. Remove the skin and roughly chop into 1 inch cubes – no need to be perfect here.
   
2. Place pumpkin on baking tray that’s lined with baking or parchment paper. Generously cover pumpkin pieces with olive oil, making sure all sides are covered. Spread pumpkin out into one even layer.
   
3. Place in oven at 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for approximately 30 minutes or until pumpkin is fully cooked.
   
4. Leave to cool slightly and then transfer pumpkin to a food processor. Pulse until smooth. Cover with plastic wrap and refrigerate until ready to use.
   

How to make pumpkin bread

• This is a simple mix and stir recipe – no electric mixer needed.
• Start with vegetable oil (or a flavourless oil). Add eggs. Then add sugars. We use both brown sugar and caster sugar for maximum flavour and moisture. If you don’t have caster sugar, you can use granulated sugar instead.
• Use a hand whisk to mix together oil, eggs, sugars and vanilla just until combined.
• Next add pumpkin purée. You can use canned pumpkin purée or make your own as per the instructions above.
• In a separate bowl, whisk together plain flour, baking soda, baking powder, cinnamon, nutmeg and salt. Note that plain flour is the same as all purpose flour.
• Add dry ingredients, along with milk, and whisk briefly until smooth.
• Transfer batter to a 9×5 inch baking pan lined with baking or parchment paper. Bake loaf in a moderate oven for approximately one hour. At the 50 minute mark, cover loaf with aluminium foil to make sure it doesn’t brown too much on top.
• Check Pumpkin Bread by inserting a skewer into the centre of the loaf. If it comes out clean, your cake is ready.
• To make your loaf extra special, while it’s still warm, brush with butter. Then sprinkle with cinnamon sugar. You can use white or brown sugar for the cinnamon crumble.
• Cut into thick slices to serve. Smear with butter and a little maple syrup.
  

More fall favourites to try

• Cinnamon Apple Cake
• Pecan Pie Bars
• Maple Cookies
• Cinnamon Tea Cake
• Apple Crumble

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Let’s Bake

Pumpkin Bread

Yield Makes 8–10 thick slices 1x

1x2x3x

★★★★★

5 from 1 reviews

Prep: 15 minutesCook: 60 minutesTotal: 1 hour 15 minutes

Amazing Pumpkin Bread made from scratch.

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Ingredients

Pumpkin bread

• 120 ml (1/2 cup) vegetable oil
• 2 large eggs, room temperature
• 90 grams (1/2 cup) brown sugar
• 100 grams (1/2 cup) caster sugar or granulated sugar
• 1 teaspoon vanilla extract
• 250 grams (1 cup) pumpkin purée* (canned or fresh), room temperature
• 210 grams (1 and 1/2 cups) plain flour or all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• Pinch of salt
• 60 ml (1/4 cup) full fat or whole milk

Cinnamon sugar

• 25 grams (2 tablespoons) butter, melted
• 1 tablespoon brown sugar or caster sugar
• 1 teaspoon cinnamon

Instructions

1. Grease and line your 9 x 5 inch baking tin with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
2. In a large mixing bowl, add oil, eggs, sugars and vanilla. Whisk by hand to combine the ingredients and break up the egg yolks. Add pumpkin purée and whisk again just to combine.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add dry ingredients to wet ingredients, along with the milk, and whisk gently until a smooth batter forms. 
4. Transfer batter to prepared cake pan and bake for approximately 60 minutes. At the 50 minutes mark, cover the top of the cake with aluminium foil (to prevent it from overcooking on the outside). 
5.  Check your loaf is ready by inserting a skewer into the centre. If it comes out clean, it’s ready. If not, bake for an additional 5-10 minutes or until skewer comes out clean. 
6. While loaf is still warm, brush with melted butter. Combine sugar and cinnamon and then sprinkle all over the top. Leave to cool completely before cutting into thick slices to serve.

Notes

*If you can’t find canned pumpkin purée, you can make your own:

1. Grab yourself half a large pumpkin (roughly 500 grams). Remove the skin and roughly chop into 1 inch cubes – no need to be perfect here.

2. Place pumpkin on baking tray that’s lined with baking or parchment paper. Generously cover pumpkin pieces with olive oil, making sure all sides are covered. Spread pumpkin out into one even layer.

3. Place in oven at 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for approximately 30 minutes or until pumpkin is fully cooked.

4. Leave to cool slightly and then transfer pumpkin to a food processor. Pulse until smooth. Cover with plastic wrap and refrigerate until ready to use.

Author: Jessica HolmesCategory: CakeCuisine: American

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