Recipe: Perfect Pumpkin Bread
‘Tis the season for something sweet and carb-y, and this perfectly easy and completely delectable pumpkin bread is just the ticket to sweet, sweet quick bread happiness. The real beauty of this recipe though is that it makes not one, but two tasty, tasty loaves. Quick, easy, and so delicious. Your family will thank you…promise.
Perfect Pumpkin Bread
Makes two 9″x 5″ loaves
- 3 cups unbleached all purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup light brown sugar
- 1/2 cup dark brown sugar (you can also use a total of 1 1/2 cups light brown sugar if you don’t have dark brown on hand)
- 2 cups canned pumpkin (not pumpkin pie filling)
- 4 large eggs
- 12 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Preheat oven to 350-degrees. Butter two 9″x 5″ loaf pans or spray with non-stick cooking spray. Set pans aside.
In a large bowl, combine flour, salt, baking soda, cinnamon, nutmeg, and ground ginger. Stir well with a whisk until combined.
In a separate bowl, whisk together the light brown sugar, dark brown sugar, pumpkin, eggs, melted butter, and vanilla extract. Whisk until combined and no streaks of egg remain.
Add flour mixture to the pumpkin mixture and stir well with a spatula or spoon, just until no streaks of flour remain (be sure to scrape the entire way to the bottom of the bowl). Divide the batter evenly between the two prepared pans. Place in the oven and bake for 40-50 minutes, or just until a toothpick stuck in the center comes out clean and the cakes are just beginning to pull away from the sides of the pan.
Place the pans on a baking rack to cool for 10-15 minutes. Remove loaves from pan and allow to cool completely…if you can. 🙂