This is the best pumpkin bread you will ever make or taste, and I say that with 10000% confidence and I will die on this hill. This is the recipe my mom has been making my entire life and I CANNOT BELIEVE I am even sharing it with you because I am so cocky about this pumpkin bread I never want anyone to ever make one that is better mine (they can’t because it’s impossible). This bread is soft. Gooey. Pumpkiny. IT MELTS IN YOUR MOUTH. It really isn’t even like a bread because it isn’t “crumby” and is super dense and like a custard almost?? I like to heat mine up and add some salty butter and then cry because it is so good. I will fight anyone who has a problem with this bread. Square. Up.
what you need:
- 5 eggs, room temperature
- 1 1/4 cups vegetable oil
- 1 can (15oz) pumpkin
- 2 cups all purpose flour
- 2 cups granulated sugar
- 2 packages (3.4oz ea) vanilla instant pudding mix
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- Salted butter, for serving
what you need to do:
- Preheat your oven to 325 degrees F.
- Grease and line the bottom of either 1) two large loaf pans or 2) five miniature loaf pans. (I make one big loaf, and then two miniature loaves).
- In a large bowl, combine flour, sugar, pudding mix, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl or bowl of your stand mixer (you can totally make this without a mixer), beat all 5 eggs for about 1 minute.
- Add in oil and pumpkin, beat until smooth, about 1 minute.
- With mixer on low, add in dry ingredients a little a time until all is JUST combined. Do not over mix. After I add the last bit of dry I usually stop the mixer and use a spatula to mix in the rest to make sure it is not over mixed.
- Pour batter into your greased and lined pans.
- If you are baking minis: bake for 25 min, then rotate the pans in the oven and continue to bake for 10 more minutes. Edges should be browned and center should still be a LITTLE BIT jiggly.
- If you are baking large loaves: bake for 35 min, then rotate the pans in the oven and continue to bake for 25 more minutes. Edges should be browned and center should still be a LITTLE BIT jiggly. If it isn’t done after these 25 min, check every 5 minutes until it is done.
- Remove from oven and let cool on a cooling rack for about 30 minutes before turning out.
- Serve warm with salty butter and try to not cry after your first bite.
