This pumpkin bread recipe was passed down from my grandma to my dad to me. Served warm with a dollop of salted mascarpone, this pumpkin bread is good enough to be dessert.
Prep Time5 minutesmins
Cook Time1 hourhr
Resting Time20 minutesmins
Total Time1 hourhr25 minutesmins
Course: bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: bread, pumpkin
Servings: 16slices
Calories: 321kcal
Author: Chef Sara Furcini
Ingredients
2cupsgranulated sugar
1cupvegetable or canola or other neutral oil*plus more for greasing
4largeeggs
15or 16 ounces canned pumpkin pureenot pie filling
3/4cupwater
3cupsall-purpose flour
2teaspoonsbaking soda
2teaspoonscinnamon
1teaspoonsalt
Mascarponefor serving
Instructions
Preheat the oven. Preheat the oven to 350°F. Grease 2 standard (8.5 x 4.5-inch) loaf pans (or see notes below for non-standard bakeware).
Mix by hand or in a stand mixer. Cream the sugar and oil together in a medium bowl with a whisk. Add the eggs and pumpkin and beat until well combined then mix in the water. Add the flour, baking soda, cinnamon and salt. Whisk only until just incorporated.
Bake and serve. Pour the batter into the prepared pans–don’t fill higher than ⅔ full because the bread rises as it bakes. Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes–the loaves are done when the top center springs back when touched. Allow to cool in the pan for 20 minutes before inverting onto a cooling rack. The bread will have the best texture if allowed to cool completely before slicing. Serve warm with a dollop of mascarpone.
Video
Notes
Bakeware and Cook TimeThis recipe yields two standard 8.5 x 4.5-inch loaves that should be checked after 45 minutes and take about 1 hour total.orThis recipe yields 4-5 mini loaves. Be sure to check after 30 minutes but they could take up to 45 minutes to cook through. See the doneness test below for adjusting your bake time accordingly.Doneness Test: The center of the bread will spring back when lightly touched when it is done and a toothpick inserted in the center should come out clean. *You can adjust the bake time up or down depending on how many loaves you are baking. For example, when I made this recipe in one large baking pan, I had to double the recommended bake time!Optional Add-Ins and Tested Substitutions:Spices:
1/4 teaspoon ground cloves (optional addition)
You may substitute 2 teaspoons pumpkin pie spice for cinnamon
Oil:
Canola oil, Safflower oil, avocado oil, vegetable oil are all suitable neutral (no taste) oils
Coconut refined, even unrefined may be used and will impart zero coconut taste in my experience but you must warm these oils then measure because they solidify at room temperature
Nuts/Fresh Cranberries/Chocolate Chips:
1/2 cup to 1 cup chopped pecans, walnuts, cranberries, or chocolate chips may be folded into the batter at the end of step 2.