My goal was to make a pumpkin bread recipe with minimal ingredients that’s moist and flavorful. We have a winner. You’re gonna love this one!
This recipe makes three 8″ foil bread pans, or two large regular size bread pans. Enough to keep and some to gift.
- 3 c Self Rising Flour
- 2 c Granulated Sugar
- 1/2 c Light Brown Sugar, packed
- 2 c Pumpkin Puree (can use 15 oz can Pure Pumpkin, not pie filling, if you don’t have homemade)
- 3 tsp Pumpkin Spice
- 1/2 c Molasses
- 4 Eggs
- 1/4 Dukes Mayonnaise, (can substitute with sour cream)
Pumpkin Spice Glaze (optional)
- 1/4 c Confectioners Sugar
- 2-3 tsp Milk, until all sugar is incorporated well
- 1/2 tsp Pumpkin Spice
Preheat oven to 350 degrees.
In a large mixing bowl, add flour, sugars, pumpkin spice, and pumpkin puree. Combine with a mixer. Be sure to scrape a bowl with a spatula to make sure all of the flour is incorporated.
Add Molasses, eggs, and mayonnaise to the batter and mix well.
You may think it odd that I use mayonnaise in my breads. I’m telling you it makes it so moist. It’s a handy tip to use. Note I haven’t used oil or butter in my recipe. If you don’t have Duke’s Mayonnaise, you can order it online. Sour cream will work too if you prefer.
Spray bread pans with cooking spray.
Add batter to each pan, filling to about 1 inch from the top.
Bake 45 minutes to 1 hour, or until a toothpick inserted into the middle comes out clean. My bread took about 50 minutes to bake.
Remove from oven and allow to cool 30 minutes.
If using the optional glaze, combine all ingredients in a small bowl. If your glaze seems a little thick, keep adding very small amounts of milk to reach desired consistency. Drizzle over bread with a spoon.