The BEST Pumpkin Bread
This pumpkin bread recipe is moist in the center and loaded with pumpkin flavor. Perfect for breakfast with a hot cup of coffee, this pumpkin bread is a great way to start the day. If you’ve ever tried my old school banana bread, this recipe is a riff off of that one. So, you know you’re in for a real treat!
About this Pumpkin Bread Recipe
This pumpkin bread recipe is moist and delicious. Perfect for any day of the week, you’re going to love this easy to make recipe. Enjoy this pumpkin bread recipe for breakfast or dessert. Its subtle sweetness tastes great any time of the day.
When prepping this bread be sure to buy two 8×3 inch foil baking containers. Spray them with baking spray before adding the batter. I like using these containers because you can easily freeze one of the loaves. Make sure it is completely cool before adding it to a Ziplock freezer bag. To thaw, simply leave the frozen loaf on the counter overnight.
Top this bread with butter, honey or peanut butter for some extra flavor. This loaf is so good, I can guarantee you’ll be making it over and over again. This recipe makes 8 servings per loaf. Please see below for nutritional information.
Store this pumpkin bread covered on the counter for three to four days. Enjoy it at room temperature or warmed for a few seconds in the microwave. Looking for more breakfast recipes? Try my, homemade zucchini bread or my cinnamon bun waffles. Both are easy to make and delicious.
The BEST Pumpkin Bread
- 1 stick unsalted butter, room temperature
- 1 cup coconut sugar, cane sugar is fine too
- 2 eggs
- 1 cup pumpkin puree, make sure it is not pumpkin mix
- 1 tablespoon date syrup
- 1 teaspoon vanilla extract
- ¼ cup 2% milk
- 2 cups AP flour
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup chocolate chips
- Two, 8×3 ⅞ inch foil baking containers
- Two mixing bowls
- Preheat the oven to 350 degrees.
- Gently spray your foil baking containers with baking spray. Set aside.
- Cream the room temperature butter and coconut sugar together in a large mixing bowl.
- Add one egg at a time, making sure to whisk until well combined.
- Next, you’ll add the pumpkin puree, vanilla extract, date syrup, and milk to the butter / sugar / egg mixture. Whisk until well combined.
- Then, you’ll prepare the dry ingredients.
- In a large mixing bowl, combined the AP flour, baking soda, salt, cinnamon and nutmeg. Whisk until well combined.
- Add the wet ingredients to the dry ingredients and whisk until the batter forms and it is smooth and creamy.
- Split the batter between two, 8×3 ⅞th inch foil baking containers.
- Bake for 45-46 minutes or until cooked through.