My favorite Pumpkin Bread Recipe

Pumpkin Bread 

Pull this delicious bread from the oven, slice a piece off and top it with a dollop of creamy honey butter and you won't be able to resist.

I created this recipe by taking bits and pieces of other recipes that I liked but didn't really have exactly what I was looking for in flavor. I have a hard time writing recipes down because I don't measure anything but this time I wrote it all down so I can share it here.

One trick to baking perfect cakes and breads is to use a convection oven. It spreads the heat evenly and gives it that perfect rise.

Heat your convection oven to 325, grease two 9x5 loaf pans and add a few spoon fulls of sugar to the bottom and spread around to sugar the pans.

Blend the following in a mixing bowl on low:

  • 1 can pure pumpkin - 15 oz
  • 1 can evaporated milk - 12 oz
  • 1/2 cup oil (canola or vegetable)
  • 1 1/2 cup sugar
  • 1 1/2 cup packed brown sugar
  • 3 eggs

Slowly add the following as you are blending:

  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3 1/4 cups of all purpose flour

Pour into pans evenly and bake for 55-60 minutes - checking with toothpick comes out clean. Pull out and cool, remove from pans warm and continue to cool on wire racks.

I love to top this delicious bread with creamy sweet honey butter for added flavor.

Honey Butter 
  • 2 sticks of soften unsalted butter
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon pumpkin pie spice (or you can use cinnamon)

Blend with mixed on medium speed until light and fluffy.