Fragrant with spices, studded with toasted nuts, and adorned with a topping of sugared pumpkin seeds, this moist pumpkin bread is a delicious classic. This quick bread is made on pumpkin pie mix, making it easy to prepare and even easier to make. The hardest part about this recipe is waiting for it to bake! The bread fills the air with a richly spiced and delicious scent, and it has the most comforting and homely taste too. It's the ideal bread to bake for fall and winter.
Things You'll Need
7.7 oz. unsalted butter
7.5 oz. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/4 tsp. ground ginger
1/2 tsp. salt
10.5 oz. light brown sugar
8.8 oz. pumpkin pie mix or puree (unspiced)
3 large eggs
1 cup pecans or walnuts (optional)
2 Tbsp. pumpkin seeds (optional)
1 Tbsp. granulated sugar (optional)
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1. Prepare the pan
Preheat the oven to 350°F. Grease and line a 9 x 5-inch loaf pan. Let the parchment paper slightly overhang the sides. Set the loaf pan aside.
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2. Brown the butter
Place the butter in a medium-size saucepan. Melt it over medium heat until it is golden, stirring constantly. The butter will begin to foam and splatter, but this will subside.
Keep heating the butter, swirling the pan occasionally, until it has turned light brown and is nutty in fragrance. Some brown bits should form down the bottom. Remove it from the heat and pour it into a small bowl to cool. Set aside.
3. Whisk the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, ginger, and salt.
4. Blend the liquid ingredients
In the bowl of a stand mixer fitted with the beater attachment (or with handheld electric beaters), blend the sugar and pumpkin pie mix/puree at medium speed. Pour in the melted butter and blend until smooth, about 2 minutes.
5. Add the eggs
Add in the eggs one at a time, beating well after each addition. Mix until well combined. The batter should be lightened in color and glossy. Pause mixing to scrape down the bottom and sides of the bowl as needed.
6. Add the dry ingredients to the liquid mixture
Lower the mixer speed. Add in half the dry flour ingredients. Blend until just combined and then add in the remaining dry flour ingredients. Increase the speed to medium-high and mix for 2 more minutes to ensure that the batter is smooth and uniform.
7. Fold in the nuts
Remove the bowl from the mixer and use a large spatula to fold in the nuts (if you are using nuts in your bread).
Tip
If you're not a fan of nuts in your pumpkin bread, try using chocolate chips or fruits like cranberries, raisins, or dates.
8. Garnish the batter
Pour the batter into the prepared loaf pan. Sprinkle it with pumpkin seeds and sugar.
9. Bake and cool
Bake for 55 to 65 minutes or until a skewer inserted into the middle comes out clean and the loaf is golden brown all over. Let the loaf cool in its tin for 15 minutes before moving it out and onto a wire rack to cool completely.
10. Slice and serve
Let the pumpkin bread cool slightly before slicing and serving.
Tip
This bread is best eaten on the same day, but it can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator for 4 days. You can also freeze the slices for up to 2 months. Reheat when needed.
Looking for more pumpkin recipes? Try our creamy pumpkin cheesecake!