Last week gave us that glorious, crisp teaser of autumn — the kind of weather that makes you immediately unpack chunky knit sweaters, brew hot coffee, and declare summer officially dead. Then came this week. Mother Nature decided to run a summer encore, the thermometer spiked, and suddenly we’re all sweating in our boots wondering what happened to “sweater weather.”
Here is the good news: you do not need permission from the forecast to kick off pumpkin season. Whether you’re running the AC while wearing flannel or basking in cool breezes, turning your kitchen into a fragrant autumn bakery is the ultimate cure for weather-induced whiplash. Grab your mixing bowls — we’re baking the ultimate, foolproof homemade pumpkin bread.
INGREDIENTS:
- 1 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup melted butter
- 1 cup pumpkin purée
- 2 large eggs
- 1 teaspoon vanilla extract
DIRECTIONS:
- Heat oven to 350°F. Line a 9 x 5-inch bread pan with parchment or mist with cooking spray.
- Whisk together all of the dry ingredients (minus the sugars).
- In a separate large mixing bowl, stir together the sugars and melted butter until evenly combined, and then mix in the pumpkin purée, eggs and vanilla. Combine with the dry ingredients. (Be sure not to over-mix!)
- Pour the batter into the prepared bread pan, and smooth the top of the batter so that it is even. Bake for 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean.
- Cool. Then I recommend transferring the bread pan to a wire baking rack to let it cool for a bit, invert the bread onto the rack to let it cool a bit more, then slice and enjoy! The texture of this bread (especially the crust) is definitely best the same day that it is baked, but I’ve included instructions below for how to store it at room temperature or in the freezer if you would like.
- Storage instructions: This bread can be stored in a food storage container or zip-top bag at room temperature for up to 3-4 days. If you would like to freeze the bread, let it cool completely to room temperature. Then wrap the bread tightly in bees wrap (or plastic wrap), enclose it in a food storage container or zip-top freezer bag, and freeze for up to 3 months.