Pumpkin Bread

by Oct 10, 2014


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.


Pumpkin Bread

Yield: 1 loaf or 12 cupcakes or 8 mini loaves


  • 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


  1. Preheat oven to 350 degrees F. Prepare bans by greasing with butter, coconut oil, or using paper liners.
  2. In bowl or 4-cup glass measure, mix together butter, pumpkin purée, eggs, water, and molasses.
  3. In separate large bowl, mix together flour, sugar, cinnamon, baking soda, ginger, salt, nutmeg, and allspice.
  4. 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.
  5. Cool in pan for 10 minutes, then remove to rack to cool completely.

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