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.
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