Can I make this pumpkin bread into muffins?

Yes! Simply divide the batter into a muffin tin filled with paper liners and fill each one almost to the top. Adjust the baking time to between 16 and 18 minutes.

Why did my pumpkin bread turn out dry?

There are a few reasons your bread may have turned out dry. First, be sure to measure the flour correctly as too much flour will result in a dry, crumbly loaf. Do not over mix the batter and be careful not to over bake the bread. The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs remaining.

Can I make this gluten free?

Absolutely! Simply substitute an equal amount of your favorite gluten free flour blend in place of the all-purpose flour.

Can I use fresh pumpkin?

This recipe calls for canned pumpkin puree which is quicker and easier than using fresh pumpkin. You can certainly go the old-fashioned route and use fresh pumpkin if you are feeling ambitious. Here's a recipe I like.

Pumpkin Bread Recipe - Browned Butter Blondie

Name: Pumpkin Bread Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups (190 g) all-purpose flour, spooned and leveled; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 1/4 cups (250 g) granulated sugar; 1/2 cup vegetable oil (I use canola oil); 3/4 cup canned pumpkin puree (not pumpkin pie filling), room temperature; 2 large eggs, room temperature; 1/4 cup full fat Greek yogurt or sour cream, room temperature; 1 1/2 teaspoons vanilla; 1/4 cup (50 g) granulated sugar; 2 teaspoons ground cinnamon

Description

Hands down the BEST pumpkin bread recipe ever! Perfectly spiced, super moist and filled with delicious pumpkin flavor. A Fall favorite that everyone will love!

Ingredients

Units Scale

1 1/2 cups (190 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/4 cups (250 g) granulated sugar
1/2 cup vegetable oil (I use canola oil)
3/4 cup canned pumpkin puree (not pumpkin pie filling), room temperature
2 large eggs, room temperature
1/4 cup full fat Greek yogurt or sour cream, room temperature
1 1/2 teaspoons vanilla

For Cinnamon Sugar Topping

1/4 cup (50 g) granulated sugar
2 teaspoons ground cinnamon

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Instructions

Preheat the oven to 350°F. Line a 9 x 5 loaf pan with parchment paper, allowing the ends of the parchment to extend over the sides of the pan for easy removal of the loaf once baked. Set aside.
In a small bowl, whisk together the granulated sugar and cinnamon for the cinnamon sugar topping. Set aside.
Measure out the pumpkin puree and place it on a plate covered with a folded paper towel. Use another folded paper towel to gently blot the pumpkin a few times. Use a light hand and do not blot the pumpkin too much. You want to remove a little bit of the moisture without drying it out.
To a large bowl, add the pumpkin, granulated sugar, vegetable (canola) oil, Greek yogurt and vanilla. Whisk until smooth.
Add the eggs and whisk until well incorporated.
Sift the dry ingredients into the pumpkin mixture and use a large spatula or wooden spoon to gently fold together. Do not overmix. The batter will look a bit lumpy.
Transfer the batter to the prepared loaf pan and smooth the top with an offset spatula if needed.
Top the batter with the cinnamon sugar mixture, covering the loaf completely. Use all of the cinnamon sugar.
Bake the loaf on the center rack of the oven for 50 to 55 minutes. Begin checking the bread at 45 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs remaining. If the bread is browning too quickly towards the end of the baking cycle, tent the top loosely with a large piece of aluminum foil.
Remove the loaf from the oven and allow to cool in the pan for 10 to 15 minutes. Use the parchment paper overhang to carefully lift the loaf from the pan and transfer to a wire rack to cool completely.

Notes

Store tightly covered in a cool, dry place.

May be frozen. Cool completely before wrapping in two layers of plastic wrap and storing in a large freezer bag. Freeze for up to 2 months. Defrost at room temperature and warm in a 300°F oven for 10 minutes before serving.