Ultimate Pumpkin Bread
Ultimate Pumpkin Bread
Day 23 of 31 days of pumpkin and let me tell you, there are a lot of pumpkin bread recipes out there. This one is the best. I’m not lyin’. The difference between this one and some of the other good ones? It’s made with 100% real butter baby. Not canola oil, not vegetable oil. Butter. Melted. It’s got all the sugar and twice the fat, but if you’re going to eat a piece of Pumpkin Bread, why do it any other way?
Since this recipe yields two loaves, I decided to throw 1/2 cup of chopped pecans into one of them. Love it. Until I tasted this Pumpkin Bread, I thought Starbucks® really had something. They got nothin’.
Enjoy.
Pumpkin Bread
| Ultimate Pumpkin Bread |
|
- 3 cups all-purpose flour
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 cups granulated sugar
- 1 cup butter, really soft, half melted really
- 3 large eggs
- 1 16 oz can of pure pumpkin
- 1/2 cup chopped pecans (optional)
- Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
- In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
- In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
- In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
- Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.
Yields 2 loaves.
Pumpkin Bread
Tags: loaf, pumpkin bread, quick bread, recipe, Starbucks
This entry was posted on Friday, October 23rd, 2009 at 12:30 am and is filed under Breads, Breakfast/Brunch, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
October 23rd, 2009 at 11:04 am
Twitter Trackbacks for Ultimate Pumpkin Bread | StreamingGourmet - The Blog [streaminggourmet.com] on Topsy.com says:[...] Ultimate Pumpkin Bread | StreamingGourmet – The Blog blog.streaminggourmet.com/?p=1286 – view page – cached Day 23 of 31 days of pumpkin and let me tell you, there are a lot of pumpkin bread recipes out there. This one is the best. I’m not lyin’. The difference? It’s made with 100% real butter baby. Not… (Read more)Day 23 of 31 days of pumpkin and let me tell you, there are a lot of pumpkin bread recipes out there. This one is the best. I’m not lyin’. The difference? It’s made with 100% real butter baby. Not canola oil, not vegetable oil. Butter. Melted. It’s got all the sugar and twice the fat, but if you’re going to eat a piece of Pumpkin Bread, why do it any other way? (Read less) — From the page [...]
October 23rd, 2009 at 11:09 am
Looks really good. I live at altitude, so I’ll have to make a few adjustments, but yum!
October 23rd, 2009 at 3:02 pm
This is now on my must try list! It does look perfect.
October 24th, 2009 at 12:27 am
I just love the abundance of pumpkin recipes on the blogs now. I want to make them all!
October 24th, 2009 at 1:45 pm
you’re missing when to add the pumpkin…I’m guessing after the eggs?!
October 24th, 2009 at 9:22 pm
Kirsten,
Thanks for the catch. It’s corrected now. I think I’m starting to lose it!
October 25th, 2009 at 5:27 am
uberVU - social comments says:Social comments and analytics for this post…
This post was mentioned on Twitter by foodandstyle: RT @StreaminGourmet New blog post: Ultimate Pumpkin Bread http://bit.ly/2JXkcQ #31daysofpumpkin continues….
October 25th, 2009 at 9:28 pm
3 cups of sugar? Are you kidding me? I cut it to two and it’s still very very sweet. I also cut the butter in half and used 50% more pumpkin and made it in muffin pan. Yumm. But i’d still cut back on sugar more.
October 25th, 2009 at 9:30 pm
also, for muffins. Cook @400 for ~20 min.
October 26th, 2009 at 12:31 am
Pumpkin Pound Cake | StreamingGourmet - The Blog says:[...] there. I am glad it still tastes like pound cake. I worried it might somehow come out tasting like Pumpkin Bread, but not-to-worry. This pound cake recipe has four times as much butter and more than three times [...]
November 1st, 2009 at 7:05 am
This pumpkin bread tasted like sugar bread. You could cut the sugar in half and it would still be sweet.
November 3rd, 2009 at 10:54 am
I blogged about this recipe today. Thanks! We really enjoyed it!
November 18th, 2009 at 4:19 pm
This is now my favorite pumpkin bread recipe. I put in chocolate chips and cut the sugar to 2 cups. It was perfect! Thanks!
November 20th, 2009 at 7:41 am
impractical bread « one cake two cake says:[...] Pumpkin Bread – adapted from the Streaming Gourmet 3 cups all-purpose flour 1 tsp ground cloves 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp salt [...]
December 2nd, 2009 at 7:22 am
Will try this one………..after much looking for a good Pumpkin Bread recipe…
March 1st, 2010 at 10:28 am
I made this yesterday and it was delicious! I used 1 c. brown sugar and 1/2 c. white sugar– for me, it was the right amount of sweetness. Yum!
September 27th, 2010 at 8:26 am
Wow, I dont think we could handle a month full of pumpkin, but we handled this particular one quite well! Thank you, it was utterly delicious, nevermind all the fat and sugar!
October 10th, 2010 at 5:12 am
I am going to try this recipe but can someone tell me how to print these recipes without printing the additional twelve pages of blogs, advertisements and pictures?
October 10th, 2010 at 7:01 am
I’ve added the “Print Recipe Only” feature to make it easy. Thanks for asking! I’m going to add this feature to all of my posts over the next few days.
November 5th, 2010 at 11:47 am
Thanks for remembering the environment! Print Recipe Only feature will save lots of trees! Your recipe….absolutly delicious!
November 20th, 2010 at 10:57 am
This was delicious! I cut down a little on the sugar and increased the spices. I baked the bread in two pie pans for about 45 minutes with sprinkled coarsely chopped pecans on top and they turned out beautifully. Thank you!
November 22nd, 2010 at 4:48 pm
Ps. My family raved over this one! Thanks again
November 22nd, 2010 at 5:03 pm
Right on. That’s great! This is definitely one of my favorites.
September 23rd, 2011 at 7:38 am
Every receipe shows a pumpkin bread that it like a cake. I am looking for Bread. Any suggestions?
September 23rd, 2011 at 8:18 am
Oooh. Oooh. I also did a recipe for Pumpkin Yeast Rolls that could probably be done as a loaf of bread. See here: http://blog.streaminggourmet.com/2009/10/20/pumpkin-yeast-rolls/
September 28th, 2011 at 10:58 am
I am baking this bread as I write….put 1/2 cup less sugar as I read others comments and agreed it probably did not need 3 c. Looking forward to eating it but am writing this saw I have not been able to print out the recipe….recipe only or any other way. Can you tell me what I might be doing wrong? S.
September 28th, 2011 at 10:59 am
I just emailed you but left out part of my email address…have corrected and sent. Sandy Hester
October 2nd, 2011 at 7:20 am
This sounds like my long lost pumpkin bread recipe-can’t wait to try it. Definitely less sugar and I will substitute part of it with brown sugar.
One thing though–ginger is a MUST to make pumpkin bread really fantastic!
October 10th, 2011 at 6:07 pm
Easy Pumpkin Bread | The Nashville Fork says:[...] goofing off on pinterest… (I’m seriously addicted. Help me.) … and found this delicious looking recipe. I’ve made pumpkin bread before, but let me tell you, this was [...]
October 12th, 2011 at 6:47 am
May try this recipe today, sounds wonderful!! I’ll let you all know….
October 21st, 2011 at 9:25 pm
I made this and it was delicious !!! I seriously wanted to keep eating but I found it filling …as for the flavor ,texture & how I would rate it ? I would make it a million times over so thank you
Delicious !!!!
October 23rd, 2011 at 8:25 am
I only have enough pumpkin puree to make one loaf, so should I use two eggs or one? Or should I get out my calculus books and use 1 1/2 eggs?
October 23rd, 2011 at 8:52 am
2 eggs will make it cakey-er, 1 egg will make it a little denser. 1 1/2 isn’t a bad idea. 2 would be just fine. Enjoy!
October 25th, 2011 at 6:43 am
I found you as I was google searching for the “Ultimate Pumpkin Bread Recipe”. Every recipe I’ve used over the years has been too dry or has very little flavor. I been craving Starbucks Pumpkin Loaf as it’s moist and full of pumpkin flavor but at $2.50 per slice I think it’s prudent to make my own. I have your recipe in the oven as we speak. I’ll let you know how it turns out. I’m following you on GFC please stop by my site and follow back if you’re so inclined!
October 25th, 2011 at 7:01 am
Ooh. Ooh! I hope it works out. You can probably guess that the generous amounts of melted butter go a long way towards keeping it moist. Let me know how it turns out for you! Will definitely stop by your blog. – Amy (StreamingGourmet)
October 25th, 2011 at 8:20 am
My mouth is full of delicious Pumpkin Bread!! YUM! I just took the bread out of the oven and couldn’t wait till it cooled!! This recipe is by far the best I’ve made or tasted. I would like post the recipe on my blog with photos and links back to your site. Do you mind? This is one of those recipes that my readers would just love to have!! The title is perfect for this Ulitmate Pumpkin Bread!! Thanks for sharing!
October 25th, 2011 at 9:16 am
Post away!
October 25th, 2011 at 6:34 pm
Here the link to my Pumpkin Bread post http://athomewithrebecka.blogspot.com/2011/10/pumpkin-bread-extraordinaire.html
I’ve also sent a request to join your community.
Thanks again for sharing!
October 25th, 2011 at 8:43 pm
I will not bother with trying other recipes , this one is absolutely delicious !!! Thank you for sharing such a recipe with all of us ,there is nothing nicer than good homemade food , such a pleasure
Cheers !!! Oh ,I believe in using REAL butter in 99-100 % of my baking so originally that’s what got me to try it 
Again ,many thanks 
November 7th, 2011 at 4:50 pm
I just made this and I am 14. It was super easy, smells amazing, and I can’t wait for it to turn out! I made three small loaves and I am giving one to my dad to bring to work. I LOVE PUMPKIN SEASON!!!!!!
November 10th, 2011 at 1:52 pm
My New Go-To Pumpkin Bread recipe | Adventures in my Family Kitchen says:[...] Ultimate Pumpkin Bread (adapted from the Streaming Gourmet blog) [...]
November 23rd, 2011 at 11:15 am
I have been looking through what seems like TONS of pumpkin bread recipes. This one caught my eye, and after reading all the reviews, I’m going to make this recipe in a few minutes. I thought about cutting back on the sugar after reading other posts about the sweetness, but, I’m going ahead full speed. Will let you know how it turns out!!
November 23rd, 2011 at 11:35 am
Go for it! Happy Thanksgiving!
November 23rd, 2011 at 11:48 am
I just realized that the can of pumpkin I have is 15 oz. Is that going to be a big deal?
November 23rd, 2011 at 12:30 pm
No big deal. 15 oz is okay. If you need to make the ingredients a little wetter, you can always add a Tbsp of applesauce…
December 10th, 2011 at 11:14 pm
I have been looking for a good Pumpkin Recipe for the longest Time well my search is over, i tried your Recipe and it came out perfect.That will be my go to Pumpkin Recipe from now on you are “GENIOUS”,Thank you very much.
December 11th, 2011 at 1:40 pm
I am about to bake this bread recipe but was curious to know the size of the pans to use… It looks like a LOT of batter! Should it fill to half of the pan? Higher? Lower?
Thanks!
December 15th, 2011 at 10:18 am
Thank you so much , your recipe was great, I made 9 loves.I pass them out for Christmas presents,and etc. Hope your Christmas is all you want, and may 2012 be good to you.
thanks again,Lynn Anderson
December 21st, 2011 at 7:37 pm
|My can of pumpkin was 13 oz. OK? What about adding vanilla?
December 21st, 2011 at 8:28 pm
Should be fine. You can always substitute an oz or 2 of applesauce to maintain moisture. I can’t vouch for vanilla. Let me know how it turns out!
December 30th, 2011 at 1:06 pm
I am baking this now and it’s filled my room with delightful smells. I did put in 3 cups of sugar, hope it doesn’t turn out too sweet
January 8th, 2012 at 7:22 am
perfect loaf! thanks
January 15th, 2012 at 1:44 pm
This turned out so good! I did tweak the recipe a bit based on what some of the comments said. I ended up using 1/2 cup of sugar and 1 cup of brown sugar instead of the 3 cups sugar. I added 1/2 teaspoon of ginger, I used 1 1/2 cans of pumpkin instead of just 1 and then I added a bag of chocolate chips to it.
But it turned out SO amazing
. I shared this with my friends, it is hard to find a good pumpkin bread recipe. Oh also I ended up using a Bunt pan like At Home with Rebecka did and it worked like a charm.
Thanks again for such an amazing recipe
Justine
January 21st, 2012 at 8:04 am
Love this recipe!! I have tried >20 recipes looking for “the” pumpkin bread recipe and this is it! I make it for holiday gifts and always get asked for the recipe. I also cut back on the sugar by 1/2 Cup and add pecans and leave all the butter.
YUMMY!
Thanks,
Terri
February 16th, 2012 at 8:53 am
Delish!!It was on the sweeter side i may cut some suger out next time.