• itslaurenofcourse

Pumpkin Bread

Updated: Nov 26, 2020

There are tons of pumpkin recipes out there, but none are this good.

 


Fact: this is the best pumpkin bread recipe there is. Hands down, without question. Are there healthier recipes, yes. Are there tastier recipes, no. My Thanksgiving table wouldn’t be complete without this bread. Sometimes I make a loaf, but other times I make mini loaves or muffins. The recipe works no matter how you bake it. Fresh roasted pumpkin purée is ideal, but it’s just as delicious with canned pumpkin. The recipe doubles easily.


Equipment: dry and wet measuring cups; measuring spoons; mixing bowls; rubber spatula; loaf pan or muffin tin(s); parchment paper or cupcake liners (optional); hand mixer or standing mixer; cooling rack


Ingredients:

1½ cups sugar ½ cup vegetable oil 2 eggs 1 teaspoon vanilla 1¾ cups flour ¾ teaspoon kosher salt ¾ teaspoon cinnamon ¾ teaspoon nutmeg 1 teaspoon baking soda 1/3 cup whole milk a scant cup of pumpkin puree pumpkin seeds for garnish (optional)


1. Preheat the oven to 350°F. Line the loaf pan with parchment paper or lightly grease with oil. If making muffins, line a 12-cup muffin tin with paper liners or lightly grease with oil. Set aside.


ILOC tip: you don’t want the batter to stick to the pan, but that doesn’t mean that you have to rub the pan with butter, oil, or baking spray. Use parchment paper instead! If you do wish to grease the pan, use the same fat that is called for in the recipe. It's all about technique, not torture!

2. Mix the sugar, oil, eggs, and vanilla in a large bowl or the bowl of a standing mixer. Combine the flour, salt, cinnamon, nutmeg, and baking soda in a small bowl. Add the dry ingredients to the wet ingredients and blend.


3. Alternately, combine the pumpkin and milk with other ingredients, mixing well after each addition.


4. Pour the batter into the prepared pan(s). Sprinkle with pumpkin seeds, if desired. For a loaf pan: bake for one hour or until a toothpick inserted into the center comes out dry. For muffins: bake for thirty minutes or until a toothpick inserted into the center comes out dry.


ILOC tip: be careful not to overbake or the sides and bottom might darken or burn.

5. Let the loaves rest for 10 minutes before turning out onto a cooling rack.


Makes 1 loaf, or 12 muffins.




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