Flavorful and spicy homemade pumpkin bread with cinnamon, ginger, dark brown sugar, molasses, allspice, cloves and more. Tender, moist, and just right to go with a cup of tea.
Author: Lucy Brewer
3 1/2cupsall purpose flour
2 1/2teaspoonsbaking powder
1cupdark brown sugar
1 1/2cupsgranulated sugar
1teaspoonfreshly ground nutmeg
1cupmelted unsalted butter
Preheat oven to 350°. Grease and flour two 9x5 loaf pans.
In large bowl, sift together the flour, baking powder, baking soda and salt. Add the other dry ingredients and whisk together until smooth.
Using stand mixer, or a large bowl and hand mixer, blend together the eggs, butter, canola oil, pumpkin, vanilla, buttermilk and molasses.
Turn off mixer and slowly fold in the dry ingredients, until well blended.
Spoon into the prepared loaf pans and bake for one hour.
Tips for Making the Best Pumpkin Bread
Use room temperature eggs and buttermilk.
The bread should be puffy and slightly cracked on top when done.
To test for doneness, stick a tester all the way to the bottom AND stick a tester just halfway to make sure the top part of the loaf is cooked through. Sometimes the bread may appear done but may not be cooked all the way through in the top.
How to Freeze Pumpkin Bread:
You can freeze the whole loaf or slice and freeze individual slices.
Wrap the whole pumpkin bread loaves or the slices in plastic wrap.
Next, cover the plastic wrap with foil and place the bread in large zipper freezer bags.
The pumpkin bread will be good in the freezer for 2-3 months.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.