I seriously LOVE all things pumpkin! Pumpkin spiced lattes, pumpkin rolls, pumpkin muffins, pumpkin cookies from Aldi and the list goes on and on. So today I wanted to share the BEST Pumpkin Bread Recipe with you. Well, it’s the best in my book! ;)
I adapted my recipe from this one here. I added a few ingredients and changed up some of the measurements.
The full detailed recipe is at the bottom, but enjoy my step by step photos first.
First things first, line your pan and prepare with cooking spray.
Mix all your dry ingredients together.
Beat the butter then add the brown sugar and mix until combined.
Next up, add your eggs one at a time.
Lastly for the wet ingredients, add a can of pumpkin, vanilla extract and milk.
Slowly add in the dry ingredients and mix until combined.
Prepare your cinnamon/sugar mixture for the filling. This step is optional, but it adds a little something extra.
Pour half the batter in the pan, add the cinnamon/sugar mixture and then fill with the remaining batter. Bake and enjoy! :)
When the bread is done, allow it to cool for about 15 minutes. Then remove by picking it up using the parchment paper and transfer to a plate. Serve hot and with a pat of butter. That’s my favorite way!
I hope you enjoy the Best Pump Bread Recipe…EVER. For real, I’ve made several versions and this was by far my favorite. I even felt better knowing I had added some healthier ingredients like chia seeds and flax seed (which are optional). Seriously, it’s the best! Give it a try and let me know what you think!
The Best Pumpkin Bread Recipe
By Southern Breeze Collections
- 1-1/2 C All Purpose Flour
- 1/2 Tsp Cinnamon
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Tsp Ground Ginger
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Ground Cloves
- 1/4 Tsp Baking Powder
- 1-1/2 Tbsp Chia Seeds (optional)
- 1-1/2 Tbsp Flax Seed (optional)
- 6 Tbsp Unsalted Butter (softened)
- 1-1/2 C Light Brown Sugar
- 2 Large Eggs
- 1 15 oz Can of Pumpkin Puree
- 1 Tsp Vanilla Extract
- 1/3 C Milk
Cinnamon/Sugar filling (Optional)
- 1/2 Tsp Cinnamon
- 1/4 C Sugar
Preheat the over 350 degrees. Line a 9x5 loaf pan with parchment paper and add a light coat of cooking spray.
In a bowl, mix together the flour, 1/2 tsp of cinnamon, baking soda, salt, ground ginger, ground nutmeg, ground cloves, baking powder, chia seeds and flax seed. (If you have a sifter you can use that. I don't have one, but my ingredients mixed together just fine using a fork)
In a mixer (or large bowl with hand mixer) beat the butter until creamy then gradually add the brown sugar and beat for a few minutes until combined.
Beat in one egg at a time until well combined.
Add the can of pumpkin, vanilla and milk and mix on low speed just until combined.
Slowly add the dry ingredients (just a little at a time) and beat until mixed well.
If you want to add the cinnamon/sugar filling mix together the 1/2 Tsp of cinnamon and the 1/4 C of sugar together in a small bowl.
Spread half of the batter into the loaf pan. Sprinkle the cinnamon/sugar mixture over the top of the batter. Fill the loaf pan with the remaining batter and tap the pan on the counter to get rid of any air bubbles.
Bake on 350 degrees for 50-60 minutes or until a knife inserted comes out clean. Mine tends to take longer in my over and the center takes a while to fully cook. So be sure you're checking the center when inserting the knife because the edges may get done first (which is okay), but you want the center to be fully cooked.