Food and Recipes Recipes Pumpkin Bread 5.0 (2) 2 Reviews Pumpkin bread needs no bells and whistles. In fact, we'd argue that the simpler the pumpkin bread, the better it's probably going to be. With this philosophy in mind, we give you a recipe for pumpkin bread that requires 10 minutes of hands-on time, two bowls, and a whisk. Make no mistake, while our recipe is very easy, it yields something wonderfully delicious. Pumpkin bread should always have a handful of things: a mixture of fall spices, some kind of oil in the batter, and pure pumpkin puree. We've tested different ratios of spices and landed on a blend of cinnamon, ginger, nutmeg, and cloves to perfume the flour before it's whisked into the wet ingredients. These spices are familiar to our palates when eating anything "fall flavored," and they enhance the sweetness of the bread while complimenting the savoriness of the pumpkin. Melted butter lends richness to the bread and melted coconut oil keeps the interior of the loaf moist and soft. The combination of these two ingredients prevents a slice of the bread from ever feeling dry, and for us, that's an essential element of a good pumpkin bread. We love this bread just the way it is, and we're convinced that you will too—but if you feel like folding a cup of chocolate chips into the batter, we won't stop you. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. He has also developed nearly 200 recipes for SouthernLiving.com and Southern Living Magazine. Southern Living's editorial guidelines Published on August 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: Micah A. Leal Active Time: 10 mins Total Time: 1 hrs Ingredients 2 1/2 cups all-purpose flour 1 1/2 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger 3/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 stick unsalted butter, melted 1/2 cup refined coconut oil*, melted 2 cups sugar 2 large eggs 1 (15-oz.) can pure pumpkin Directions Preheat oven to 350°F. Grease and line 2 standard-size loaf pans with parchment paper; set aside. In a bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and cloves. In another bowl, whisk together melted butter, coconut oil, sugar, eggs, and pumpkin until mixture is homogenous. Add dry ingredients, and mix until incorporated and no pockets of flour remain. Divide batter evenly between prepared loaf pans. Bake until the top has browned and a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool completely in pan before removing and slicing. Chef's Note Feel free to use vegetable oil instead of coconut oil, if desired. Rate it Print