Classic Pumpkin Bread Recipe
This healthy pumpkin bread recipe is so moist! Use canned pumpkin or homemade, vegan-friendly or add chocolate chips. My kids like it better than Starbucks!
- Prep Time: 10 mins
- Cook Time: 65 mins
- Total Time: 1 hour 15 mins
- Yield: 2 loaves 1x
- Category: Breads
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 12 Tbsp (1 1/2 sticks) unsalted butter, soft
- 1/2 cup honey
- 1/2 cup maple syrup
- 2 eggs
- (1) 15 oz can pumpkin puree (not pumpkin pie filling)
- 2 cups flour (I used all-purpose einkorn)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
Instructions
- Preheat the oven to 325F. Grease and flour two 8″ x 4″ loaf pans OR line with parchment paper.
- In the bowl of a stand mixer, cream the butter with the paddle attachment. Add honey, maple syrup, eggs and pumpkin and mix until everything is combined well. There may be some lumps of butter, and this is fine.
[Alternatively, you can use a large bowl and a hand-held mixer to cream the butter and mix the remaining wet ingredients.] - Add the remaining ingredients and mix just until you can’t see any dry pieces of flour. The batter will be very thick.
- Pour the batter evenly between the two loaf pans.
- Bake for 55-75 minutes (mine took 65 minutes), or until a butter knife or toothpick inserted into the center of the loaf comes out clean.
- Set on a cooling rack to cool completely before slicing.
Find it online: https://dontwastethecrumbs.com/pumpkin-bread-recipe/
