Easy, one bowl pumpkin bread whips up in no time! This is the most delicious pumpkin bread I’ve ever made – and the only one I continue to make year after year.
Just about the time the kids go back to school I start craving all things pumpkin. Pumpkin Pull Apart Bread, Pumpkin Cheesecake Parfaits, Pumpkin Pancakes and Pumpkin Snickerdoodles are all family favorites. But my son’s favorite pumpkin snack is pumpkin bread. The kid eats for about every meal as long as it’s around.
A few years ago my friend Sarah emailed me her mother-in-law’s recipe for pumpkin bread. I can’t remember if it was out of the blue or if I had been lamenting on Facebook about the lack of really good pumpkin bread recipes. Either way, I’m glad she sent the recipe because it is hands down the best pumpkin bread I’ve ever had. Ever. I think it may be the low and slow cook time because the bred never dries out. It is always perfectly moist and stays that way for days. It also freezes great!
The original recipe called for 1 3/4 cups of sugar, but I’ve cut it down to 1 cup and sometimes I even go as low as 3/4 cup without noticing. I think the spices more than make up for any loss of sweetness and it still seems pretty sweet to me. I use whatever oil I have on hand – coconut, avocado or grapeseed mostly. Canola or vegetable would also work but I’d avoid olive oil due to the flavor.
I always bake the pumpkin bread in my Pampered Chef mini-loaf pan and I get 4 mini-loaves out of one recipe. You could get up to 8 mini loaves if your pans are smaller. Just make sure to start checking for doneness around 30 minutes of baking so you don’t over bake them.