The number of pumpkin-themed foods has gotten out of control. Just throwing it out there. I am a fall FANATIC and no one, NO ONE waves their “basic bitch” flag like I do in the fall. I’m talking boots with the fur, classic New Englander fleece jackets and/or puffy vests, PSL, posts of mugs by the fireplace, apple picking. I am THERE for fall. But I kind of hate that it now starts in July and peeps are putting “pumpkin spice” on everything. Mostly because there is literally zero actual pumpkin, just a bunch of spices you use in apple and pumpkin pie and I resent that.Along those lines, I love pumpkin bread. A lot. I have been cooking recipes for pumpkin bread as long as I can remember in the search for the ULTIMATE, perfect pumpkin bread. I stumbled across this recipe years ago and that was it. I’ve made a few small tweaks to the original recipe since then, playing with spice, moisture, and trying to replace the sugar with some other form of sweetener. But it is the base I always come back to.Why? you might ask. The pumpkin content in this recipe is huge – it is the star ingredient, as it should be. It is incredibly dense, moist (I generally hate that word but it is appropriate here), and packed full of glorious fall and spice flavor. There are no nuts in it. I hate nuts in pumpkin bread but you COULD add them if you want to be insane. Toasted pumpkin seeds on top would be acceptable.A trick to making this is lining your pan with parchment. I’ve baked this recipe every way possible and it always comes out just perfect iwth the parchment – it doesn’t stick in the tin or break in half, the edges are nice and clean, and if you want to give this to someone as a gift it looks fairly lovely in its simplicity.Original recipe “Downeast Maine Pumpkin Bread” found here.
Best Pumpkin Bread
Tons of pumpkin flavor, dense and moist, with all the right spices. Make a double batch because one loaf won't last!
- 10 oz pumpkin puree (NOT pumpkin pie filling!)
- 2 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup water
- 1.5 cups sugar
- 2 cups flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/8 tsp ginger
Preheat the oven to 350 degrees.
Butter a loaf pan and then line with parchment paper. You could do this precisely with proper baking technique or just do what I prefer which is to smush the whole paper into the pan without measuring and then haggardly cut the edges off. Set aside.
In a large bowl mix together your wet ingredients - pumpkin, eggs, oil, water.
Sift together the dry ingredients (or just stir them together if you don't sift).
Combine wet and dry and mix until blended.
Pour the batter into the baking pan and bake until a toothpick or knife comes out clean. Start checking at 40 minutes but it will likely need around 50.
I use a single larger loaf ban for this recipe, but you could use a smaller pan and make two loaves instead of one monster pumpkin bread. I've also made this in a bundt pan. You could skip sifting together the ingredients, or even mixing them in a separate bowl, if you like to live on the edge and also don't want to wash a 2nd mixing bowl. I do that at least 50% of the time. Baking soda can be reluctant to mix so if you sift it into the flour there's a better chance its going to properly blend and not leave little pockets of dry baking soda in the bread.