Baked goods with pumpkin in any form filled with pumpkin-y cinnamon sugar goodness and I’m hooked. Pumpkin muffins? I’m there. A pumpkin snickerdoodle cookie? I’m in. The fun thing about this recipe is that is makes not one, but two delicious loaves! In fact, you can also make it into mini loaves if you have 5 ½ x 3 inch loaf pans on hand! (*note: the bake time will be different when making mini loaves, see recipe notes). It’s insanely easy to whip up, no stand mixer required, and no fancy crumb topping, glaze, or cream cheese frosting required. Just a flavorful, home-baked loaf of life-changing pumpkin bread.
Eggs: the eggs add structure to the loaf; since this recipe makes 2 loaves, you’ll need 5 eggs. Pumpkin: be sure to use 100% pumpkin puree, not pumpkin pie filling. Oil and butter: I like using a combination of both oil and butter for a rich flavor and best texture. Canola oil, vegetable oil or any neutral flavored oil works well. Sugars: I like using a combination of brown sugar and granulated sugar. A little bit of brown sugar adds a hint of molasses flavor and more moisture. Cinnamon and nutmeg: I feel like these two spices are enough, but feel free to experiment and add cloves, allspice, ginger, cardamom, or even pre-made pumpkin pie spice. Vanilla pudding mix: my secret ingredient! It adds extra moisture and a soft, tender crumb to the bread. Make sure to use the instant version, as the cook-and-serve type won’t yield the same results. Baking soda and baking powder: These leavening agents help the bread rise. The combination is often used to ensure the bread has a good lift and a light texture.
