I’ve tried many pumpkin bread recipes in the past, and none of them ever made me really excited to go back for another piece. Either too dry, too sweet, too bland, too crumbly, etc.
I think that pumpkin bread should be full of moisture in the center with a nice crispy crust, and the perfect touch of sweetness. So, after trying and testing tons of recipes, I finally mixed them all together and made my own. Like a Frankenstein! Here he is:
Jessica’s Favorite Pumpkin Bread
Makes 1 loaf
What You’ll Need:
+ 1/2 cup pumpkin puree + 2 cups all purpose flour
+ 1/2 cup vegetable oil + 2 teaspoons cinnamon
+ 3 eggs + 1/4 teaspoon baking powder
+ 1 teaspoon vanilla + 1 teaspoon baking soda
+ 1 cup sugar
Preheat oven to 350 degrees. Combine the pumpkin, oil, eggs, and vanilla in a medium bowl. Mix in the sugar until no lumps remain.
In a separate large bowl, combine remaining dry ingredients. Add the pumpkin mixture to the flour mixture. Stir until combined.
Pour into a non stick loaf pan, and bake in the oven for about an hour, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, and then loosen and remove from pan to completely cool on wire rack.