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This pumpkin bread recipe is the perfect addition to your fall recipe collection, thanks to its delectable flavor and texture.
When preparing delicious, homemade recipes, using high quality ingredients is key. Which is why I love reviewing this section in the majority of my blog posts!
Organic pumpkin puree is a great source of antioxidants, vitamins and minerals. It is the main ingredient within this recipe, for obvious reasons.
Pasture raised eggs not only contain protein and omega-3 fatty acids, they also contain a handful of vitamins and minerals while providing richness and flavor. Review this article to understand the difference between marketing terms, and why I recommend purchasing pasture raised eggs.
I’m going to be honest, I totally botched this recipe the first time I made it. I poked a toothpick several times in different areas of the loaf, and every time it came out clean. However, the pumpkin bread was NOT done. From here on out, I will no longer be using a toothpick to determine if the pumpkin bread is done😂
The proper way to determine if a baked bread is done is by inserting a thermometer, waiting until the internal temperature reaches 190-200° F. Or, do what I did and use a butter knife to see if it comes out clean (larger surface area than a toothpick..).
Another side tip is to allow the pumpkin bread to cool for at least 30 minutes, making it easier to remove from the pan without falling apart. Patience is key when it comes to baking!
If you prefer, this recipe will make around 12 muffins. Prepare it in similar fashion, then bake at 350° F for about 20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool before serving. Enjoy!
Did you make this pumpkin bread recipe? I’d love to hear how it turned out in the comments below!
Comment below if you’ve tried out this recipe! How did you like it?