Don’t you just love pumpkin bread? I sure love it, and most of the people I know are as crazy as I am for this semi cake semi-bread pastry. The thing I found most difficult is nailing a good pumpkin bread recipe. I mean, come on, it’s just pumpkin and flour, and yet not all pumpkin bread are baked equally or for that matter tastes the same.Luckily for you guys, I love a good slice of pumpkin bread, so I made it my weekly challenge to find the best pumpkin bread recipe. This pumpkin bread is just perfect! It has a crispy sweet cinnamon top, while super moist on the inside. I tried a couple of recipes before I came across Deb Perelman’s’ recipe on here wonderful blog Smitten Kitchen. This recipe was on my top list, and let me tell you, I tried a few not so good recipes before.I did make small adjustments to my taste, like lowering the amount of sugar and subtracting the clove of Debs original recipe. All and all this one is one of my favorite pumpkin bread recipe ever. And if you love pumpkin bread, you are really going to go crazy for this one.

The Best Pumpkin Bread Recipe I Ever Made

This recipe is adapted fromSmitten Kitchen wonderful recipe. The original version was a bit too sweet for my taste. I like my bread more natural tasting than sweet.

Author Neta

Ingredients

15- ounce 425 gr pumpkin puree (1 can)
1/2 cup 120 ml vegetable oil (I used canola oil)
3 large eggs
1 1/4 250 grams cups granulated sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp fine sea or table salt
3/4 tsp ground cinnamon
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground ginger
2 1/4 cups 295 grams all-purpose flour
For the topping
1 tbsp 12 grams granulated sugar
1 tsp ground cinnamon

Instructions

Heat oven to 350°F/175°C. Oil a 9'' x 5'' loaf pan.
In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, and ginger over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed.
Pour the batter into prepared pan and smooth the top.
In a small dish or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
Bake bread for 65 to 75 minutes until a tester poked into the center of cake come out batter-free, turning the cake once during the baking time for even coloring.
Let the bread cool for 10 minutes before removing from pan, or cool it completely in there.
Cake keeps at room temperature for up to 3 days.