°If you’ve been looking for the perfect pumpkin bread recipe, look no further. This Honey Pumpkin Bread is lightly sweet, moist, and has just enough spice to highlight, but not overpower, the pumpkin flavor.
I’m posting this recipe by special request from a Baking Sense reader who asked me for a good pumpkin bread recipe. I realized after reading her email that I really haven’t published many pumpkin recipes. In fact, my Pumpkin Spice Ale Soft Pretzels is the only one so far. Well, time to fix that.
Ya know, the whole “pumpkin spice” thing can be a bit much, so I guess I’ve been avoiding putting more pumpkin recipes out on the interwebs. That’s really a shame because I do love to bake and cook with pumpkin and other winter squash.
So I set out to make my version of a perfect Pumpkin Bread; a loaf that is sweet and moist and definitely tastes like pumpkin. I wanted a bread with more pumpkin, less “pumpkin spice”.
The starting point was a pumpkin cake recipe from Cake Art Studio. “The Great Pumpkin” was a seasonal cake flavor made with pumpkin cake, orange caramel crunch buttercream and a layer of spiced pecan cheesecake. Yum!
For this Honey Pumpkin Bread recipe I reduced the amount of sugar and added a bit of honey. Honey not only adds great flavor, but also helps retain moisture. Thanks to the honey in the recipe, this bread keeps for days. There’s just enough spice in the mix to highlight, but not overwhelm, the pumpkin flavor.
Click through the slider to see how to make Honey Pumpkin Bread:
Sprinkling a little granulated sugar on top before it goes into the oven creates a delicious crunchy crust.
This loaf has a slightly sweet, lightly spiced and very pumpkin-y flavor. It’s the perfect after-school or teatime snack.
- 1 2/3 cups (9 oz, 255g) all purpose flour
- 1 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 2/3 cup (5 oz, 175ml) vegetable oil
- 2/3 cup (6 oz, 170g) granulated sugar
- 1/3 cup (4 oz, 115g) honey
- 1/2 teaspoon real lemon extract
- 2 teaspoons real vanilla extract
- 1 cups (8 oz, 230g) canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons granulated sugar for topping
- Preheat the oven to 350°F. Butter a 9x5 loaf pan and line the pan with parchment paper (or butter and flour the pan).
- Sift together the dry ingredients, set aside. In a mixer bowl combine the eggs, oil, sugar, honey and extracts. Mix on medium speed until the ingredients are emulsified. Add the pumpkin and mix until incorporated. Add the dry ingredients and mix just until incorporated.
- Pour the batter into the pan. Sprinkle the 2 tablespoons of granulated sugar over the surface of the batter.
- Bake until a toothpick inserted in the center comes out with a few wet crumbs but no raw dough, about 1 hour. Cool in the pan 10 minutes then turn out onto a cooling rack. Cool to room temperature before cutting.
Use only pure pumpkin, not pumpkin pie filling. I find canned pumpkin more consistent for baking. If using fresh pumpkin puree make sure it's not excessively wet.
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