Best Pumpkin Bread
This is an easy, super moist pumpkin bread recipe made with an entire can of 100% pumpkin puree. Yields 2 loaves so it's perfect for holiday gift giving!
Servings 2 loaves
- 5 large eggs
- 1 (15 oz.) can 100% pumpkin puree
- 1/2 cup canola oil
- 1/4 cup melted butter, unsalted
- 1/2 cup brown sugar, packed
- 1 tsp. vanilla extract
- 2 cups All-Purpose flour
- 1 cup white sugar
- 1 (5.1 oz.) package instant vanilla pudding mix
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
Cinnamon sugar topping (optional)
- 1 Tbsp. sugar
- 1 tsp. cinnamon
Preheat oven to 325°F. Using a hand mixer, beat the eggs in a large bowl.
Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.
Mix the dry ingredients together in a medium bowl.
Gradually beat dry ingredients into the wet ingredients until incorporated.
Spray a 8.5 x 4.5 inch loaf pan with non stick baking spray.
Pour batter into prepared pans. Sprinkle the top with a cinnamon & sugar mixture if desired.
Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving. Store in the refrigerator.
This recipe makes 2 loaves. If you'd like to make into 5 smaller mini loaves for gift giving, use 5 x 3 inch mini loaf pans and bake for 45-50 minutes or until toothpick inserted in the center comes out clean.
*Note about baking time: Some ovens may require less time. You can start checking to see if your loaf is done around 55-60 minutes.
Serving: 1slice | Calories: 244kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 211mg | Potassium: 47mg | Fiber: 1g | Sugar: 19g | Vitamin A: 183IU | Calcium: 30mg | Iron: 1mg