Pumpkin Bread

by Oct 10, 2014

Elise Bauer 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 other recipes. 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 at about 20 minutes, mini loaves at 30, and a full loaf will take 40–50 minutes. Exact timing depends on your pans, your oven, and many other factors, so practice, practice and get good at judging for yourself. You can always poke a toothpick in the loaf, it should come out clean, no goo. 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.

Pumpkin Bread (inspired by Elise Bauer at Simply Recipes)

makes one pan of mini loaves (8 per pan), one 9- by 5-inch big loaf, or 12 cupcakes; adapted from Simply Recipes


  • 1 stick unsalted butter, melted 4 ounces
  • 1 cup pumpkin purée Libby's
  • 2 eggs
  • ¼ cup water
  • 2 tablespoons blackstrap molasses
  • 1 ½ cups all-purpose flour
  • 1 cup less 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground giner
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg (or freshly grated)
  • ¼ teaspoon ground allspice


  1. Preheat oven to 350° 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.

  2. In separate, bigger bowl, mix together flour, sugar, cinnamon, baking soda, ginger, salt, nutmeg, and allspice. Add wet ingredients to dry ingredients and stir until just combined. Portion into prepared pans.

    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.


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