I love Fall. Fall Fall Fall!!!
As we all know, Fall means many things…football (go Bears!), sweat shirts, soup, cheesy dips, apples, PUMPKIN, colorful leaves, Halloween…basically all of my favorite things. I freaking love FALL!
So today I am starting off my favorite cooking/baking season with Super Moist Pumpkin Bread. It’s a must have Fall recipe that will make you fall off your chair…in a happy and not dangerous way.
Spices like nutmeg, cinnamon, and pumpkin pie spice bring this bread to life, giving it a ton of Fall flavor. The cinnamon maple butter also helps. I KNOW. It’s so creamy, I could just rub it on my face as if it were a face mask…
Maybe I will..
Warm, moist pumpkin bread with creamy, salty, and sweet butter? I must be dreaming…
But I’m not. This stuff is real guys and it’s SO easy to make! I mean incredibly easy. Like mix all the ingredients and put the batter in a loaf pan and bake. The hardest part is waiting for it to get done because it bakes for.ev.er. Like over an hour or something – you just have to keep checking it, but it will get there and then you will be in love like I am.
See those cracks in the bread? That’s a sign that it’s getting close to being done, so look for those. Oh oh! Please read the notes section in the recipe. I read that if you wrap the bread in plastic wrap after it comes out of oven and let it cool, it comes even more amazing. So I kind of did that and I have to say, it worked. I don’t have anything to compare it to you, but this bread has the perfect “moist level.”
See? The shiny, soft, gooey top says it all. It’s the best part, too.
Don’t forget to pin this recipe to your Pinterest board by clicking the image below!
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon pumpkin pie spice
- ½ cup vegetable oil
- ⅓ cup plus 2 tablespoons granulated sugar
- 1 cup light brown sugar
- 2 eggs
- ½ of a 15 ounce can pure pumpkin. About 1 cup.
- 1 teaspoon vanilla extract
- ⅓ cup water
- 1 tablespoon maple syrup (optional)
- Maple Cinnamon Butter
- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon maple syrup
- ¼-1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat oven to 350 degrees and spray and flour a 9x5 inch loaf pan; set aside.
- In a medium bowl, mix all the dry ingredients together; flour, salt, baking powder, baking soda, cinnamon, nutmeg, and pumpkin pie spice and set aside.
- In a stand-alone mixer fitted with a whisk attachment cream together the oil and sugars, scraping down the sides of the bowl as necessary.
- Next, add eggs one at a time and vanilla, scraping down sides of the bowl.
- Next, add pumpkin, maple syrup and water, again scraping down the sides of the bowl.
- Lastly, add the bowl of dry ingredients a little at a time until just mixed together.
- Pour batter into prepared loaf pan and bake for 50-60 minutes or until a knife inserted in the center comes out clean. Let cool completely in the pan before turning the pan over to take it out.
- To make the maple cinnamon butter, whisk all of the ingredient in a bowl and serve with bread.
Hi Jessica: do you wrap the entire loaf in plastic after taking it out of the pan?
Yes, you can do that or you can wrap it while it’s still in the pan. Just make sure it’s not crazy hot, just warm. Enjoy!
I added raisins and nuts. Super good.
yum!
This is an amazing recipe. I had to bake a little longer and added pecans.
Thank you!!
Fantastic addition to my growing list of pumpkin recipes! Super moist and great texture! Thanks!!
glad you liked it!
Ms. Jessica Erin, THIS—was the BEST Pumpkin Bread recipe…I have EVER tried. EVER. As a baker myself—that’s saying something for this here.
I snipped pieces of ‘candied ginger’ in the batter. If I didn’t know I would look awfully stupid, I would have laid on it! It’s a soft as a dang pillow!!!! That seem it should be a crime to be so soft.
The taste is amazing. Mouth watering. Truthfully, I didn’t think anything would beat Traders Joes Pumpkin Bread (yes…somethings are better from the box) but THIS here—-never again will I buy.
Thanks so much for an awesome recipe. You….you…Pumpkin Bread Fairy you!
thanks so much!! glad you liked it!
The only bad thing about this recipe?
It only makes one loaf!
What will the rest of the family eat!
ha! glad you liked it. 🙂
Pumpkin bread and coffee sitting on the deck on a fall morning. Yumm!
Interesting tip about wrapping the hot bread in plastic wrap; I will try that. Looks like a great recipe – but what size can of pumpkin do you use? I love pumpkin and apple recipes as soon as September gets here.
It definitely works! I used a 15 ounce can.
1/2 of the 15 oz can? Thanks.
Yes, that’s correct Heidi!
This looks amazing!
Thanks Nancy!
I love a good pumpkin bread! That butter looks awesome!
Thanks giiiiirlfriend!!
YUM! I would love a slice or two of this delicious looking pumpkin bread for breakfast right now! 🙂
Thanks Jenn!!
Oh I am with you…I do love fall! Even though summer is my fav (for lake season!) but fall is quickly becoming a fav. This bread looks so tasty…I need! Pinned 🙂
Thanks Meg! Yes, Fall forever…I wish!
OMG that maple cinnamon butter. I can’t resist fresh baked bread and this looks absolutely perfect.
I know! It’s the best this time of year!