Bakery-Soft Pumpkin Bread at Home | My New Only Recipe

I’ve baked a lot of pumpkin breads, but this one? The moistest pumpkin bread I’ve ever made—and it all started with leftover ricotta I didn’t want to waste. In this step-by-step video, I show exactly how to whisk the wet ingredients (pumpkin + ricotta for cloud-soft moisture), fold in the dries without overmixing, and bake to a tender, slice-clean crumb with that shiny top we all love. The ricotta keeps the loaf velvety and plush, never gummy, and it slices like a dream even the next day. I’ll walk you through pan size, doneness cues (look for the gentle spring + a clean tester), and simple flavor boosts (vanilla, warm spice). It’s the best pumpkin bread I’ve made—so good I’m declaring it my go-to from now on. Make it for breakfasts, lunchbox treats, or wrap it up for neighbors. Pairs perfectly with coffee and a quiet fall morning.

Hello. What is up everyone? Uh, if you’re new here, my name is Lana and this is a space where we are trying to become semi-sufficient, where we garden, we can, we do sourdough, and we do fun recipes. Um, all while living in the suburbs. So, if that is something you’re interested in, consider subscribing. If you are not new here, welcome back. Uh, I’m going to just tell you this right now. I made the best pumpkin bread I think I’ve ever made in my life. I will not be going back to any other recipe. I know that sounds like a bunch of people are like, “Oh, yeah. This is the best recipe I’ve ever used.” Blah, blah, blah. No, for real. Um, this recipe uses ricotta in the bread. And I mean, I guess it’s more of a loaf. Um, it’s a loaf bread. I don’t know. Uh supposedly, and I can tell you this is accurate, a ricotta will make your loaf more moist and I was skeptical and it did. I will not be going back. This is the best pumpkin bread recipe I have ever made and I know I have one. I might have two on the channel actually. I might have a sourdough one and just a regular one. I can’t remember. It’s been a while. Um, but if I could tell you to make any of those recipes, it’s this one. It’s definitely this one. Um, it’s straightforward. It’s easy. It baked well. I didn’t have to keep adding time um when it was in the oven. I know a lot of times when I bake like a loaf, um, it takes forever. This one was straightforward. It was easy. It’s moist. It’s fantastic. Um, so if you’re interested, keep watching. If not, you’ve probably already clicked off of this video. Yeah, you you probably already clicked off. So, um, just keep watching. I can promise you it’s really good. Uh, I will be making it again probably in the very near future because I am a sucker for a banana bread. Not banana, pumpkin bread. But I actually was thinking this morning if I could add ricotta to banana bread uh, and make it even more moist. I was thinking about that. So maybe I’ll do a video on that in the future. I don’t know. But anyways, I’m going to stop yapping. You guys can watch the video and just trust that it’s really, really good. Trust me, you all should make it. Okay, let’s let’s get to actually making the pumpkin bread. [Music] All right. In here I have 1 and 3/4 cup of regular allpurpose flour. In here I have 1 teaspoon of baking soda, a half teaspoon of baking powder, and a/ teaspoon of salt. Now I’m going to do about 2 tepoon of pumpkin pie spice uh because that’s what I have. And then because I’m me, I’m just going to add extra cinnamon because I like my stuff really cinnamony. Now, mix this all together. I also have my oven preheating to 350°. All right. Now, instead of doing a whole can of pumpkin puree, I’m only going to do a cup, which is slightly more than half a can. I’m not going to fully measure. Going to measure with my eyes. All right. Now, we’re going to do two eggs. I’m going to do 34 of a cup of regular white sugar. Do a half2 cup of packed brown sugar. All right. Now, here is where the recipe is actually pretty different. We’re going to do a half cup of ricotta. I only have ricotta because did a pizza night with our friends and they brought over a very large container of ricotta and I don’t feel like wasting it. Um, so I found a recipe where I can actually use ricotta. So we’re doing a half2 cup of ricotta. Supposedly it makes it really moist. So, we’re going to find out. Now, we’re going to do a/2 cup of vegetable oil and a teaspoon of vanilla. Now I’m going to take the dry and slowly mix it in with the wet. All right. Now, this is not part of the recipe, but we like chocolate chips in our uh pumpkin bread. So, I’m going to add like a half of a one lb bag chocolate chips. These aren’t even chocolate chips. These are chocolate chunks, but I’m going to fold it in. All right. Now, I’m going to take this, bake it at 350. I’m going to start with 40 minutes because it said to cover it with foil. the last 20 minutes. So, I’ll do 40 and then I’ll cover it with foil and then I’ll probably do another 20 minutes. Honestly, it’s probably going to be longer than that. It’s probably going to take I’m going to guess 70 minutes for this, but we’ll find out. Okay. So, here’s what it looks like. Jonathan’s not in this. He’s not going to be in this video. Uh because he’s a little sick and he is Yeah, he’s a little sick. But anyway, here’s what it looks like. My uh it it is So, I’m not even going to use a fork because just not going to. But um it’s delicious. Mhm. It’s the most moist pumpkin bread I’ve ever made. 10 out of 10 would make this recipe again. I personally love chocolate chips in my pumpkin bread. You don’t have to add them. Um I just like it. Um this is delicious. I think everyone should I think everyone should make this. Uh but anyway, I’m gonna stop yapping about this pumpkin bread and I’m going to tell you the next video will actually be my uh like an apple strudel pizza. Um I did film that last night when our friends were here for pizza. Um but I still need to film a little bit more for it. Um so that’s going to be the next video after this. Uh, I think that’s it. I I think that’s it. So, I will see you guys in the next video. Bye. [Music]