The Best Pumpkin Bread You’ll Ever Bake

It's that time of year again, when the days keep getting shorter and the it gets really dark faster. The best thing to do when the darkness comes early after dinner to light some candles and make an easy recipe like this pumpkin bread. There is nothing like the smell of freshly baked pumpkin bread filling your kitchen. The secret of this recipe is that it uses an entire can of pumpkin. No need to measure out a cup of pumpkin and then let the rest languish in the fridge. Also, the two loaves make sure that the loaves bake all the way through. This recipe is cozy, comforting, and full of classic fall flavor — moist, perfectly spiced, and finished with the rich aroma of The Vanilla Bean Project’s Organic Vanilla Extract.

Pumpkin Bread Recipe

Makes: 2 loaves
Prep time: 15 minutes
Bake time: 45–55 minutes

Ingredients

• 2 ¼ cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 1 teaspoon cinnamon

• 1 ½ teaspoons baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 can (15 ounces) pumpkin purée

• ⅔ cup vegetable oil

• 2 cups sugar

• 3 large eggs

• 1 teaspoon The Vanilla Bean Project Organic Vanilla Extract

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Instructions

1. Preheat the oven to 350°F. Spray two 9x5-inch loaf pans with nonstick spray or line with parchment paper.

2. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

3. In another bowl, mix the pumpkin purée, oil, sugar, eggs, and vanilla extract until smooth.

4. Combine the wet and dry ingredients just until incorporated — don’t overmix.

5. Divide the batter evenly between the pans.

6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool in the pans for 15 minutes. This is when the magic happens. When you let the pumpkin bread rest for the 15 minutes it makes the pumpkin bread easier to get the pumpkin bread out of the pan and you make sure it is baked completely through. Then transfer to a wire rack to cool completely.

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