Classic Pumpkin bread full of rich pumpkin flavor and warm spices. It’s sweet, fresh, and will be the best pumpkin bread you’ve ever had.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 10
Ingredients
15ounces(425g)canned pumpkin puree
¼cup(60ml)vegetable oil
¼cup(56g)unsalted butter, melted and cooled
¾cup(150g)granulated sugar
½cup(110g)light brown sugar, packed
2large eggs, at room temperature
⅓cup(80ml)buttermilk, at room temperature
2cups(260g)all-purpose flour
1 ½teaspoonsground cinnamon
1teaspoonsalt
¾teaspoonbaking soda
¼teaspoonground nutmeg
⅛teaspoonground cloves
Instructions
Take 4 connected sheets of paper towels and fold it in half. Lay the folded paper towels across a baking sheet. Spread the pumpkin puree in an even layer over the paper towels and set aside for 10 minutes.
Adjust the oven rack to the lower third position and heat the oven to 350ºF. Lightly grease and flour a 9×5-inch loaf pan. Set aside.
In a large mixing bowl, combine the oil, butter, and sugars. Stir with a whisk until combined. Add the eggs, one at a time, mixing well after each addition.
Lift one of the shorter sides of the paper towel slightly and gently scrape the pumpkin puree loose. Lift the edge of the paper towel a little higher and give it a gentle shake. The puree should begin to roll down the paper towel and form a log. Scrape loose as needed.
Transfer the puree to the bowl with the wet ingredients. Add the buttermilk and whisk to combine.
In a medium bowl, combine the flour, cinnamon, salt, baking soda, nutmeg, and cloves. Stir with a whisk. Add to pumpkin mixture and mix just until the flour is incorporated, taking care not to overwork the batter.
Transfer the batter to the prepared pan and bake for 45 to 65 minutes until a toothpick inserted into the center comes out with a few dry crumbs.
Cool the bread in the pan on a wire rack for 30 minutes. Remove the bread and cool completely on a wire rack.
Notes
Loosely tent aluminum foil over the bread if the top begins to brown too much before the center is done.
Make Pumpkin Muffins. Line a muffin pan with paper liners and fill each cup ⅔ full with batter. Bake at 350°F for 18-20 minutes.
Make ahead tip
Bread will keep for up to 3 days wrapped in plastic wrap and stored at room temperature.
Bread can also be frozen for up to 3 months. Thaw in the refrigerator overnight.