Learn to make the BEST easy Pumpkin Bread Recipe and how to make it 5 ways: The Classic Pumpkin Bread, Chocolate Chip Pumpkin Bread, Pumpkin Bread with Maple Glaze, Peanut Butter CUP Pumpkin Bread and even Pumpkin MUFFINS!
Links:
Classic: https://www.crazyforcrust.com/easy-pumpkin-bread-recipe/
Chocolate Chip: https://www.crazyforcrust.com/pumpkin-chocolate-chip-bread-recipe/
Maple Glaze: https://www.crazyforcrust.com/pumpkin-bread-with-maple-glaze/
Pumpkin Muffins: https://www.crazyforcrust.com/best-pumpkin-muffins-recipe/
Peanut Butter Cup: https://www.crazyforcrust.com/peanut-butter-cup-pumpkin-bread/
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link): https://amzn.to/3hwt9lP
Ingredients for the Classic Bread:
INGREDIENTS
BREAD:
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 cup LIBBY’S® 100% Pumpkin Puree
2 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup buttermilk
2 cups all-purpose flour
TOPPING:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
INSTRUCTIONS
Preheat oven to 350°F. Spray a 9×5-inch or 8×4-inch loaf pan with cooking spray.
Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour.
Pour batter into prepared pan. Combine cinnamon and sugar for topping; sprinkle over bread.
Bake for 40-50 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
Cool before removing from pan. Store in an airtight container for up to 2 days or freeze for up to one month.
Subscribe to my channel https://youtube.com/crazyforcrustrecipes?sub_confirmation=1
BLOG: https://www.crazyforcrust.com
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST – I’m Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I’m a home baker – if I can do it so can you! Subscribe to get my recipes: they’re sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME – I’d love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
14 Comments
Promise? ♥️😊
Pretty dress!! Thanks for sharing!! Looks yummy!!
What temp? & how long
I think I did smoothing wrong cause I added to much pumpkin purée cause it’s gooy
Yummy👍🏽🤤😋
Pretty dress, nice rack, amazing bread, love it
Delightful!!!
I ❤️a taste
Looking forward to trying
What about white chocolate chips would those taste good with pumpkin bread ⚪🍫🎃🍞
Can you just used evaporated milk instead if buttermilk?
I am making this tomorrow, I think I’ll do chocolate chip walnut muffins. I’ll freeze them so I don’t eat them all in one sitting! 🤫
Excellent! The best recipe bi made this far! And I bake a lot! I made the cinnamon sugar and walnuts yummy great texture!
thank god I found this