The Best Pumpkin Bread - Bravabod
Recipes

The Best Pumpkin Bread

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 75"

Nothing says cozy like a thick slice of homemade pumpkin bread. This pumpkin bread recipe is made with a few simple ingredients and isn't cloyingly sweet, which lets the natural flavor of the pumpkin really comes through. It comes out tender-perfect every single time.

How To MakeDiet Type: Classic

liked this

Freeze For 3 months

Best by 3-4 days


Shopping List
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1)
  • 3/4 cup cane sugar (Note 2)
  • 33333333/100000000 cup safflower oil
  • 1 jumbo egg
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • pumpkin seeds (optional, for decoration)

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease the loaf pan(s) and optionally line it with parchment paper.
  2. Step 2: Beat the egg(s) and sugar together in a mixing bowl with a hand mixer on medium speed until combined, about 30 seconds. Beat in the pumpkin and oil. Add all remaining ingredients and blend just until smooth, without over-blending.
  3. Step 3: Pour the batter into the prepared loaf pan. Sprinkle with optional pumpkin seeds. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If baking this in mini-loaf pans, bake for 40 to 45 minutes. Let the bread cool in the pans for 10 to 15 minutes before removing from the pan to a wire rack to cool fully.
  4. Serve: Cut a thick slice and enjoy. This bread is delicious slightly warmed.

Recipe Notes

Note 1: 1 (15 ounce) can holds slightly less than 2 cups of pumpkin puree. If making your own puree, you would need approximately 15 tablespoons for every 1 (8 in. x 4 in.) loaf recipe.

Note 2: If you prefer your pumpkin bread quite sweet, use 1 cup of sugar here.

Nutrition

Nothing says cozy like a thick slice of homemade pumpkin bread. This pumpkin bread recipe is made with a few simple ingredients and isn't cloyingly sweet, which lets the natural flavor of the pumpkin really comes through. It comes out tender-perfect every single time.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 3-4 days


Shopping List
  • 1 cup all-purpose flour (or gluten-free blend)
  • 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1)
  • 3/4 cup cane sugar (Note 2)
  • 33333333/100000000 cup safflower oil
  • 3 1/2 tablespoons cold water
  • 1 tablespoon(s) + 1 teaspoon(s) flax meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • pumpkin seeds (optional, for decoration)

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease the loaf pan(s) and optionally line it with parchment paper.
  2. Step 2: Stir together the flax meal and cold water in a small bowl. Let the mixture sit for 5 to 10 minutes, or until it has thickened into a gel-like consistency.
  3. Step 3: Beat the thickened flax mixture and the sugar together in a mixing bowl with a hand mixer on medium speed until combined, about 20 seconds. Beat in the pumpkin and oil. Add all remaining ingredients and blend just until smooth, without over-blending.
  4. Step 4: Pour the batter into the prepared loaf pan. Sprinkle with optional pumpkin seeds. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If baking this in mini-loaf pans, bake for 40 to 45 minutes. Let the bread cool in the pans for 10 to 15 minutes before removing from the pan to a wire rack to cool fully.
  5. Serve: Cut a thick slice and enjoy. This bread is delicious slightly warmed.

Recipe Notes

Note 1: 1 (15 ounce) can holds slightly less than 2 cups of pumpkin puree. If making your own puree, you would need approximately 15 tablespoons for every 1 (8 in. x 4 in.) loaf recipe.

Note 2: If you prefer your pumpkin bread quite sweet, use 1 cup of sugar here.

Nutrition

Nothing says cozy like a thick slice of homemade pumpkin bread. This pumpkin bread recipe is made with a few simple ingredients and isn't cloyingly sweet, which lets the natural flavor of the pumpkin really comes through. It comes out tender-perfect every single time.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 3-4 days


Shopping List
  • 2 cups blanched almond flour
  • 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1)
  • 3/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 1/4 cup coconut flour
  • 1/4 cup safflower oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt
  • pumpkin seeds (optional, for decoration)

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease the loaf pan(s) and optionally line it with parchment paper.
  2. Step 2: Beat the eggs and sweetener together in a mixing bowl with a hand mixer on medium speed until combined, about 30 seconds. Beat in the pumpkin and oil. Add all remaining ingredients and blend just until smooth, without over-blending.
  3. Step 3: Pour the batter into the prepared loaf pan. Sprinkle with optional pumpkin seeds. Bake for 60 minutes and then cover with foil to avoid over-browning and bake for another 10 to 15 minutes. The bread will be ready when a toothpick inserted into the center comes out clean. If baking this in mini-loaf pans, bake for 40 to 45 minutes. Cover with foil if needed. Let the bread cool in the pans for 10 to 15 minutes before removing from the pan to a wire rack to cool fully.
  4. Serve: Cut a thick slice and enjoy. This bread is delicious slightly warmed.

Recipe Notes

Note 1: 1 (15 ounce) can holds slightly less than 2 cups of pumpkin puree. If making your own puree, you would need approximately 15 tablespoons for every 1 (8 in. x 4 in.) loaf recipe.

Nutrition

Nothing says cozy like a thick slice of homemade pumpkin bread. This pumpkin bread recipe is made with a few simple ingredients and isn't cloyingly sweet, which lets the natural flavor of the pumpkin really comes through. It comes out tender-perfect every single time.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 3-4 days


Shopping List
  • 2 cups blanched almond flour
  • 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1)
  • 3/4 cup coconut sugar
  • 1/4 cup coconut flour
  • 1/4 cup safflower oil
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt
  • pumpkin seeds (optional, for decoration)

Instructions
  1. Step 1: Preheat the oven to 325°F. Lightly grease the loaf pan(s) and optionally line it with parchment paper.
  2. Step 2: Beat the eggs and sugar together in a mixing bowl with a hand mixer on medium speed until combined, about 30 seconds. Beat in the pumpkin and oil. Add all remaining ingredients and blend just until smooth, without over-blending.
  3. Step 3: Pour the batter into the prepared loaf pan. Sprinkle with optional pumpkin seeds. Bake for 60 minutes and then cover with foil to avoid over-browning and bake for another 10 to 15 minutes. The bread will be ready when a toothpick inserted into the center comes out clean. If baking this in mini-loaf pans, bake for 40 to 45 minutes. Cover with foil if needed. Let the bread cool in the pans for 10 to 15 minutes before removing from the pan to a wire rack to cool fully.
  4. Serve: Cut a thick slice and enjoy. This bread is delicious slightly warmed.

Recipe Notes

Note 1: 1 (15 ounce) can holds slightly less than 2 cups of pumpkin puree. If making your own puree, you would need approximately 15 tablespoons for every 1 (8 in. x 4 in.) loaf recipe.

Nutrition

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The Best Pumpkin Bread

PT1H15M 1 cup all-purpose flour (or gluten-free blend) 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1) 3/4 cup cane sugar (Note 2) 33333333/100000000 cup safflower oil 1 jumbo egg 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt pumpkin seeds (optional, for decoration) Gluten Free Paleo Vegan Low-Carb 1 Servings Ingredients:

1 (8 in. x 4 in.) Loaf Pan(s)

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