Krollskorner Pumpkin Bread
Pumpkin bread is one of those comfort foods that sparks joy and nostalgia. It invites the flavors of fall into your home with every bite. This hearty, moist bread captures everything you love about the season: warm spices, the richness of pumpkin, and a comforting sweetness.
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Servings: 16
Calories: 180kcal
Equipment
- Hand mixer
- Loaf pans
- Parchment paper
Ingredients
- Here’s what you need to whip up this lovely pumpkin bread:
- Wet Ingredients
- - 5 large eggs at room temperature
- - 1 15 oz can of pure pumpkin puree
- - ½ cup canola oil
- - ¼ cup melted unsalted butter slightly cooled
- - ½ cup packed brown sugar dark or light
- - 1 tsp pure vanilla extract
- - Optional: ½ tsp maple extract for added sweetness
- Dry Ingredients
- - 2 cups all-purpose flour spooned and leveled
- - 1 cup granulated sugar
- - 1 5.1 oz package instant vanilla pudding mix
- - 1 tsp baking soda
- - 1 tsp ground cinnamon
- - ½ tsp baking powder
- - ½ tsp salt
- - ½ tsp ground nutmeg
- Cinnamon Sugar Topping (optional)
- - 1 Tbsp granulated sugar
- - 1 tsp ground cinnamon
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 325°F (162°C). This allows the heat to evenly distribute, ensuring that your bread bakes perfectly from the outside in.
Step 2: Beat the Eggs
- In a large mixing bowl, grab your hand mixer and beat the 5 large eggs until they’re smooth and frothy. This step adds air into your batter, creating a lighter texture.
Step 3: Mix in the Wet Ingredients
- Next, add the can of pumpkin puree, ½ cup canola oil, ¼ cup slightly cooled melted butter, ½ cup brown sugar, and 1 tsp vanilla extract to the egg mixture. Blend these until completely smooth. The combination of these ingredients not only gives flavor but also guarantees a moist bread.
Step 4: Combine the Dry Ingredients
- In a separate medium bowl, mix together 2 cups of all-purpose flour, 1 cup granulated sugar, the 5.1 oz package of instant vanilla pudding mix, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp baking powder, ½ tsp salt, and ½ tsp ground nutmeg. If you’re craving a little extra spice, consider adding a pinch of pumpkin pie spice here!
Step 5: Incorporate the Dry Mixture
- Gradually mix the dry ingredients into the wet mixture. Beat until everything is just combined. Be careful not to overmix, as this can lead to a denser loaf.
Step 6: Prepare Your Pans
- Take two 8.5 x 4.5-inch loaf pans and either spray them with non-stick baking spray or line them with parchment paper. This makes sure your bread comes out cleanly and intact.
Step 7: Pour and Smooth
- Divide the batter evenly between the two prepared loaf pans. Use a spatula to smooth out the tops for even baking. This is where you can sprinkle on the optional cinnamon sugar topping if you like a bit of sweetness on the crust!
Step 8: Bake
- Pop the loaves into the preheated oven. Bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean. You want that perfect golden-brown crust that makes your mouth water!
Step 9: Cooling Time
- Once baked, let the loaves cool in their pans for about 10 minutes before transferring them to a wire rack. This will help them maintain their shape while cooling completely.
Notes
- Fresh Pumpkin: If you have fresh pumpkin, you can roast and puree it for an even richer taste.
- Spice it Up: Feel free to add more spices like ginger, cloves, or even a pinch of allspice for a seasonal twist.
- Storage: Wrap leftovers tightly to keep them moist and fresh.
- Mix-Ins: Consider adding walnuts or pecans for a lovely crunch!
- Freezing Option: This bread freezes well! Slice it first; then wrap it tightly in plastic wrap and foil for up to 3 months.