Elise from Simply Recipes makes the best pumpkin bread. I like her recipe because the pumpkin and spice isn’t overpowered by sugar, like so many of the others. I prefer a bit more cinnamon and less other spices, so I’ve made that change here. You can bake in a loaf pan, or cupcakes, or mini loaves like I have in the photo…just watch your baking time: cupcakes will be done around 20 minutes, mini loaves around 30, and a full loaf will take in the range of 40 – 50 minutes. Exact time depends on your pans, your oven, and many other factors, so you have to get good at judging for yourself. How do you do this? When is a bread cooked enough? Poke a toothpick into the top of the loaf – it should come out clean, no “goo” sticking to it. If “goo”, bake longer and check again; but do try to keep the oven door opening to a minimum, as the loss of heat will make everything take longer.
- 1 stick (4oz.) unsalted butter, melted
- 1 cup pumpkin purée (I like Libby's)
- 2 eggs
- ¼ cup water
- 2 Tbsp. blackstrap molasses
- 1 ½ cups all-purpose flour
- 1 cup sugar, less 2 Tablespoons
- 1 tsp. cinnamon, ground
- 1 tsp. baking soda
- 1 tsp. ginger, ground
- ½ tsp. sea salt
- ¼ tsp. nutmeg, ground
- ¼ tsp. allspice, ground
- Preheat oven to 350 degrees F. Prepare bans by greasing with butter, coconut oil, or using paper liners.
- In bowl or 4-cup glass measure, mix together butter, pumpkin purée, eggs, water, and molasses.
- In separate large bowl, mix together flour, sugar, cinnamon, baking soda, ginger, salt, nutmeg, and allspice.
- Add wet ingredients to dry ingredients and stir with wooden spoon until just combined. Pour into prepared pans and bake. Loaf 40 - 55 minutes, mini loaves about 30 minutes, cupcakes about 20 minutes.
- Cool in pan for 10 minutes, then remove to rack to cool completely.