Should I use canned or fresh pumpkin in pumpkin bread?

I used canned pumpkin in this recipe simply for convenience… and because I didn’t have any Homemade Pumpkin Puree on hand! Feel free to use whichever you have – canned or homemade, Libby’s or store brand – but make sure it’s just pumpkin, not the pumpkin pie mix.

How do I sweeten pumpkin bread?

I was able to get my way on both accounts for lowering sugar in this recipe – there’s just 1 cup of sweetener for the whole batch AND I used a combination of honey and maple syrup. If you want to use granulated sugar – whether it’s white or raw sugar – you can use the same 1 cup and get delicious results. White sugar will taste sweeter than raw sugar, and raw sugar will be sweeter than the honey/maple syrup combination. You can also do a mix/match of granulated sugar and liquid sweetener if you want to dabble in baking with natural sweeteners but aren’t quite ready to jump in with two feet.

Can I add toppings to my bread pumpkin recipe?

Sure! Chocolate chips or chopped pecans or walnuts would be delicious mixed into the pumpkin bread batter itself or sprinkled on top of the batter before it goes into the oven.

Easy Bread Pumpkin Recipe | Moist and Naturally Sweetened

Pumpkin Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This bread pumpkin recipe is so yummy! Sweetened with honey and maple syrup, and baked into a fluffy, moist, and delicious loaf, it’s the perfect fall treat!

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 65 minutes
Total Time: 1 hour 15 minutes
Yield: 2 loaves 1x
Category: Breads
Method: Oven
Cuisine: American

Ingredients

Scale

12 Tbsp (1 ½ sticks) unsalted butter, soft
½ cup honey
½ cup maple syrup
2 eggs
(1) 15 oz can pumpkin puree (not pumpkin pie filling)
2 cups flour (I used all-purpose einkorn)
½ tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves

Cook Mode Prevent your screen from going dark

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.

Notes

This recipe as written makes two 8” x 4” loaves. Also known as a small loaf pan or a one-pound loaf pan, it’s important to pay attention to the size of your loaf pans.

Most pans have the size of them somewhere on the pan, either underneath or on the ends. If your loaf pan is a 9” x 5” (a.k.a. “medium” and a very common size) or 10” x 5” (a.k.a. “large” and also very common), then you won’t be able to get two full-size loaves.

If you have two 8” x 4” loaf pans (I recommend these), then you’re set.
If you have a 9” x 5” loaf pan, you’ll have enough batter for one full recipe pumpkin loaf plus one mini loaf, or two muffins.
If you have a 10” x 5” loaf pan, you’ll have enough batter for one full loaf.

For two 8”x 4” pans, you simply split the batter evenly between the pans. For any other loaf pan, fill it ⅔ full and adjust the baking

Nutrition

Serving Size: 1
Calories: 461

Find it online: https://dontwastethecrumbs.com/pumpkin-bread-recipe/