Simply Perfect Pumpkin Bread: Two Ways

Simply Perfect Easy Pumpkin Bread

Easy and moist, this Simply Perfect Easy Pumpkin Bread is the recipe for pumpkin bread I’ve been using for years!

When it comes to pumpkin bread, this is the recipe I’ve been using for many, many years. I believe it’s roots are from the back of a can of Libby’s pumpkin, but it’s never failed me and delivers a perfect pumpkin bread every time!

This easy pumpkin bread is made with just one bowl and a spoon. No mixer required! And it’s always moist and delicious!

What is the secret to moist pumpkin bread? Oil! While I often bake with butter, when it comes to pumpkin bread (or muffins), I’m all about the oil. Any neutral tasting oil will work – vegetable, canola or sunflower, for example.

And the spice level of this pumpkin bread is totally up to you! Find the perfect spice level for your pumpkin bread by adjusting the amount of spice you use to suit your taste.

I would always start with the 1 tsp of cinnamon, at a minimum. After that, adjust the amount of nutmeg and cloves to your taste. I usually go with 1/2 tsp nutmeg and a pinch of cloves. If you don’t have or like cloves at all, simply leave them out. No nutmeg? It’s not a deal breaker. Simply omit increase the cinnamon to 1 1/2 tsp. Spice lover? Use a heaping teaspoon of each.

This is also a great base pumpkin bread for adding in extra goodies. Add-ins are up to you! Add raisins or raisins and nuts. Or nothing at all. Change it up with dried cranberries. Throw in some nuts with them. Or not. Or just go fruity and use raisins and cranberries. Or take your pumpkin bread to new places and go with chocolate chips (and walnuts, too, maybe!). You can use up to 2 cups of any add-in your like. Or just enjoy it plain.

Simply Perfect Pumpkin Bread: Two Ways

Cook’s Notes for Simply Perfect Easy Pumpkin Bread

You will need two 9×5-inch loaf pans for this recipe and no, 8×4 will not work unless you are willing to discard some of the batter. If you try to put all the batter in two 8×4 loaf pans, you will have a mess in your oven.

Note that baking time will vary depending on your oven and the loaf pans you use. Start testing around 50 minutes of baking, but be sure to test in the centre and to bake until your tester comes out clean.

I find that loaves baked using oil are actually best after they have cooled and sat a bit. They tend to get more moist and develop more flavour as they sit.

These freeze well if you can’t eat two loaves in a few days.

Simply Perfect Pumpkin Bread: Two Ways

Shop This Recipe

Needing to add one or two 9 x 5-inch loaf pans to your kitchen? They are so inexpensive and they last for years. Then you’ll never be without the pans you need again!


Disclosure: Seasons and Suppers is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

 

Simply Perfect Pumpkin Bread: Two Ways

Simply Perfect Easy Pumpkin Bread

Course: Snack
Cuisine: American
Keyword: easy pumpkin bread recipe, Libby's pumpkin bread recipe, moist pumpkin bread recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 servings
Energy: 289 kcal
Author: Jennifer

This easy batter mixes up in one bowl. Makes 2 loaves. You'll need two 9x5 loaf pans. Enjoy plain or add in some raisins, dried cranberries, nuts and/or chocolate chips.

Print

Ingredients

  • 3 1/2 cups all purpose flour
  • 1/4 tsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp table salt
  • 1 tsp cinnamon *see Notes
  • 1 tsp nutmeg *see Notes
  • 1 tsp cloves *see Notes
  • 1 1/2 cup white granulated sugar
  • 1 1/2 cup packed light brown sugar
  • 1 cup vegetable, canola or other neutral oil
  • 2 cup canned pumpkin puree
  • 4 eggs
  • 1 cup raisins or dried cranberries OPTIONAL
  • 1 cup walnuts or pecans OPTIONAL

Instructions

  1. Grease two 9x5-inch loaf pans and set aside.
  2. Preheat oven to 350F.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add the white and brown sugar and and mix well to combine. Add the oil and pumpkin and stir until well combined. Add eggs one at a time, blending/whisking thoroughly after each addition, until batter is smooth. Stir in any add-ins you are using (raisins, dried cranberries, nuts or chocolate chips - up to 2 cups total).
  4. Pour into your two prepared loaf pans, dividing it evenly between the two pans.
  5. Bake at 350F for 50-60 minutes, or until tester inserted in the middle comes out clean. Let cool in pans for 5 minutes, then remove from pans and cool completely on a cooling rack.

Recipe Notes

Tweak the spicing to your tastes! I am not a huge fan of cloves, so I just add a pinch. If you are clove lover, add up to 1 tsp. I sometimes only add 1/2 tsp nutmeg, depending on how spicy I'm wanting the bread. If you are spicy pumpkin bread lover, add a heaping tsp of each of the 3 spices.

 

More Pumpkin Baking Recipes from the Seasons and Suppers Archives

 

233 Shares

24 Comments



I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.