That headline is quite a claim I know. But seriously, this is the best pumpkin bread recipe you will ever eat. It’s moist, it’s rich, and it’s also busting with the warm flavors of allspice, cinnamon, clove and nutmeg.
This recipe is a staple for the holidays. While I do not know where my mother got the original recipe, it became her own as she changed it over the years. She was a “let’s try this” scratch cook, so even when she did use a recipe she usually changed it. For us, it’s just not Thanksgiving without this pumpkin bread.
The recipe makes enough batter for two large loaves, or any variation of a large loaf, mini loaves or a couple dozen muffins. Mom used canned pumpkin, but I take it up a notch and make mine starting with cooking a pumpkin. I use a small pie pumpkin (sometimes called a sugar pumpkin in the store). Cut in half and scoop the seeds out and then cook, inside down, at 400 degrees for about 20 minutes (more or less depending on the size of your pumpkin).
Once the flesh is tender, let it cool and then scrape out the meat. Break up meat and smash it with a spoon so it will mix well with the other ingredients. I can’t say enough about the texture and flavor of using cooked pumpkin for this bread or pie – it just can’t be beat.
Also, try combining drained crushed pineapple with softened cream cheese for a really yummy spread for this bread. Super good!
THE BEST PUMPKIN BREAD YOU’LL EVER EAT
Mix the wet ingredients:
1 cup oil (or if you prefer 2 melted sticks of butter)
2/3 cup water
1 2/3 cups of pumpkin (this can be cooked pumpkin or one can)
Mix the dry ingredients:
3 1/2 cups flour
3 cups sugar
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp ground clove
1 tsp cinnamon
1 tsp allspice
Optional: raisins or nuts
Once mixed well, bake at 350 degrees for approximately 45 minutes (if doing a big loaf). Mini loaves and muffins will cook faster (approximately 20-25 minutes) so check that the top springs back. Then, enjoy the best pumpkin bread you’ll ever eat.
Enjoy! If you’d like to print the recipe, then click on the link below.