Made from scratch, this moist pumpkin bread recipe is sure to be a new family favorite. The sweetness of the pumpkin bread is made perfect with the combination of pure maple syrup and dark brown sugar along with plenty of fall spices.
When garden pumpkin stands line the highway and autumn inspired décor is hung on front doors, you know it’s time. My favorite and unrivaled seasonal bread is pumpkin and spice. (Hence my love of pumpkin cornbread, pumpkin muffins and homemade pumpkin pie.) How about you? Sure, I could make it in February (canned pumpkin lasts for years, y’all!) but for whatever reason, it tastes the BEST this time of year.
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Over my baking life, I have tested dozens of pumpkin bread recipes, but there was always something that needed to be changed. I’m excited to share with you that I have finally written down a no-fail and always delicious pumpkin bread recipe from my kitchen to yours. This version is on the heartier side with white whole grain flour and flax. If you’ve read about my zucchini bread or molasses cake, you know that I love to use flax meal for both texture and health. This pumpkin bread is also super moist with the additions of coconut oil and heavy whipping cream. And, in my humble opinion, the sweetness in this pumpkin bread is perfect. I use a combination of pure maple syrup, dark brown sugar and plenty of spice and vanilla to make melody with that beloved pumpkin flavor.
Two Loaves Pumpkin Bread Recipe
This recipe bakes up two loaves (cause who wants to make just one?) and it comes out perfect every time. It’s time to celebrate the season, my friends.
Are you ready to make homemade pumpkin bread with me?
Come on in to my kitchen!
How to Make Moist Pumpkin Bread
Here is what you need! White whole wheat flour and all-purpose flour, canned pumpkin, heavy whipping cream, coconut oil, maple syrup, dark brown sugar, spices, vanilla, two regular eggs and two flax eggs. You could certainly forgo the flax and choose to use 4 regular eggs, but let me warn you that the texture and flavor of this bread won’t be as spectacular. Flax seed is super inexpensive and can add so much to your baking. It’s also very nutritious. Give it a try 😉
In a large bowl, whisk together the flours, spices, baking powder and soda.
In a large measuring cup or another bowl, combine all remaining ingredients starting with the canned pumpkin (except the coconut oil) and stir well.
Make a well in the center of your flour bowl and pour your wet mixture into it, stirring gently with a spoon.
When most of the flour has been mixed in, pour in your melted coconut oil and stir until it is mixed through and there is no more flour showing.
Divide the batter into two standard size loaf pans that have been greased ahead of time. Top with raw pumpkin seeds to make it celebratory!
Bake in a 350˚ F oven for 50-55 minutes or until an inserted toothpick comes out clean. Allow the breads to sit in the pan for 5-10 minutes before removing them to a cookie sheet.
Hearty, moist, and brimming with sweet pumpkin and spice. Spread this moist pumpkin bread with butter or leave it plain. What a great way to celebrate the season!
More Bread Recipes
- Homemade Cornbread Recipe
- Lemon Blueberry Poppy Seed Bread With Lemon Glaze
- Grandmas Nut Bread Recipe
- Homemade Strawberry Bread Recipe
- Apricot Bread
- 2 1/2 cups white whole wheat flour
- 1 cup all-purpose flour
- 1/2 Tablespoon baking powder
- 2 teaspoon baking soda
- 1 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 2 cups canned pumpkin
- 1 1/4 cup dark brown sugar
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 flax eggs
- 3/4 cup heavy whipping cream
- 1 Tablespoon pure vanilla extract
- 2/3 cup coconut oil melted
- Preheat your oven to 350˚ F.
- In a large bowl, whisk together the flours, baking powder, soda, salt and spices.
- In a large separate bowl, combine all remaining ingredients starting with the canned pumpkin (except the coconut oil) and stir well . Make a well in the center of your dry ingredient bowl and pour your pumpkin mixture into it, stirring gently with a spoon.
- When most of the flour has been mixed in, pour in your melted coconut oil and stir until it is mixed through and there is no more flour showing.
- Divide the batter into two standard size loaf pans that have been greased ahead of time. Top with raw pumpkin seeds if desired.
- Bake for 50-55 minutes or until an inserted toothpick comes out clean. Allow the breads to sit in the pan for 5 minutes before removing them to a cookie sheet to fully cool.