When September hits do you immediately flip into Fall Everything mode? Raising my hand right now. I am HERE for fall. I’m a Connecticut girl through and through. Give me flannel and vests, L.L. Bean Wicked Good Slippers, apple picking, scented candles, Hocus Pocus, and all the pumpkins. Today we’re here to celebrate the pumpkin.
But, if I’m being honest, I’m not a big fan of “pumpkin spice” products because they usually contain zero actual pumpkin and are instead just seasoned with baking spices. You might say I’m a pumpkin purist. And what better way to showcase the incredible flavor of real pumpkin than with an incredible pumpkin bread? Pureed pumpkin adds such a depth of flavor, moisture, and color to the batter. The spices support the pumpkin, let’s not mistake them for the main event.
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 famous recipe years ago and that was it. I knew I had found my base. I’ve made a few tweaks to the original recipe since then and the result meets expectations every single time.
This recipe make an incredibly flavorful, rich, and moist bread. I actually err on the side of the bottom being a little squidgy rather than a dried out brick, but that’s just me and my not technically correct approach to baking. Because there is so much moisture in this batter, make sure to give it enough time to bake through so the bottom isn’t raw. I start testing at 40 minutes and usually pull it out between 55-60. You could also use this batter in cupcakes, smaller loaf pans, or a bundt pan.Print