After many trials and errors, many mistakes and lessons learned, I have come up with the ultimate Pumpkin Bread recipe. It is fluffy, moist, and pretty much heaven in your mouth. The key to getting it fluffy is making sure you whip the butter/sugar/egg mixture. We’ll get to that though. I’ve also found the texture of half cake flour and half All Purpose flour to be Superior. Although if you have no cake flour on hand or can’t find any, using just all purpose works well too. Now onto the recipe.
Perfect Pumpkin Bread
(makes 2 loaves)
- 3/4 Cup Butter (Sweet Cream Salted preferred)
- 1 Cup Dark Brown Sugar
- 1 Cup White Sugar
- 2 Eggs (Large)
- 1 tsp Vanilla Extract
- 1 tsp Orange Extract
- 1 15oz Canned Pumpkin (Or about 1 1/2 Cups fresh pureed pumpkin)
- 1 Cup Cake Flour
- 1 Cup All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Nutmeg
- 1 tsp Cloves
- 1 TBSP Cinnamon
- Mix-Ins (Optional, I prefer Dark Chocolate Chips.)
- Preheat your oven to 325°
- Put the butter in your mixer and give it a good whip, make sure it is more like a thick custard and not a solid block.
- Add in your sugars and whip again, until it is well combined and lighter in color.
- Add in vanilla and orange extract to sugar mixture.
- Add in eggs, one at a time, and whip until a tan color and volume has seemed to increase.
- Add in your canned pumpkin and mix again until just combined, it is alright if it looks curdled.
- Set bowl aside
- Combine all dry ingredients together.
- Mix dry ingredients with wet ingredients until just combined.
- Put in your option mix in and finish mixing by hand until all flour is incorporated.
- Get your loaf pans and generously spray with Baker’s Joy or some other oil spray with flour. (Buttering and flouring the pan works well too.)
- Put pumpkin bread mixture into your loaf pans (About 3/4 the way full) and bake for 45-55 minutes, until a toothpick comes out mostly clean.
- Let cool for about an hour and enjoy!
Keeps in the freezer for up to 3 months
Keeps in the fridge for up to 2 weeks
Keeps at room temp for up to 1 week