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Pumpkin Bread Recipe With Canned Pumpkin

Updated on September 3, 2013

My Favorite Pumpkin Bread Recipe

Few things are as aromatic and tasty as those made with pumpkins. Here you'll learn to make the best pumpkin bread recipe with canned pumpkin that you've ever had. This recipe can be made in different ways, from muffins to pan bread, or even bunt cakes, to suit your occasion.

Our family is in love with pumpkin. We use it in everything from pancake mixes to pies and breads. Years ago my wife would look forward to Thanksgiving time because that is when IHOP would have their pumpkin pancakes on the menu. Then we discovered we could make them ourselves using pumpkin in a can. Since then we've started using it in everything we can; thus the recipe I'm sharing right now

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This pumpkin muffin recipe will make you smile, not only because it tastes unbelievably decadent, but because it's simple to make with mostly things you already have in your kitchen. You're gonna love these, I promise. Let's dig in!

Image via Creative Commons - csr

To skip straight down to the printable recipe click here.

This Recipe For Pumpkin Bread Is Simple

Besides the canned pumpkin, you likely already have all of the other ingredients.

This pumpkin bread recipe using canned pumpkins is ideal for making muffins, too, and I prefer them that way because it's easier to grab one and go. Pumpkin muffins are a favorite in our house and I think they might become one in your house as well.

To begin with gather all of the items you'll need and preheat the oven to 350 F. You'll need one large and one medium bowl, a muffin pan and some liners (I prefer aluminum).


Now start with the dry ingredients, flour, baking powder, salt, cinnamon, nutmeg, allspice and ground cloves. Whisk them together in the medium bowl and set aside.


In a large bowl whisk together the vegetable oil, brown sugar, egg, vanilla extract, canned pumpkin, and milk. Then slowly start whisking the dry ingredients into the wet ones, until blended, but don't over mix.


Spoon the batter into a muffin pan with liners, filling each about 1/2 - 3/4 full. Place them in the preheated oven and bake for 17 - 20 minutes. Use a toothpick test to ensure they're fully cooked; insert into center of a muffin and when removed if the toothpick is clean the muffins are ready, if dough adheres to the toothpick bake a while longer.


When ready, remove from the oven and let cool for a couple of minutes, until you can safely remove the muffins to a cooling rack. After about 5 minutes remove the muffin liners and let the pumpkin muffins cool until you can handle them in your hand without being burned.


While they are cooling, prepare the final ingredients. In one bowl melt the butter just to the melted point... don't boil. In another bowl mix the sugar and the cinnamon.


Once you can handle the muffins, dip and swirl them one at a time in the melted butter to lightly coat, and then quickly move over to coat them with the sugar and cinnamon. I prefer to coat the entire muffin as it's simply more moist and flavorful.

This is what you've been working for. And trust me, they're as moist and delicious as they look. No, actually you probably have to taste one to believe it.


However, don't stop with following my way, make your own recipe. For example, sometimes we dip only the crowns of the muffins in butter and swirl the top around to coat just the crown. Sometimes we don't use the butter and sugar/cinnamon coating at all, but instead simply coat the top of the pumpkin bread muffins with powdered sugar.

You can drizzle the finished pumpkin bread with chocolate, add nuts to the batter, add more cinnamon if you're an addict, or whatever you like. The dough is already kind of thick, so depending on what you add you may need just a smidgen more milk. Put some coffee on, have fun and enjoy them! Speaking of coffee... celebrate the Chinese Year of the Snake with the Coffeesofhawaii.com Limited Edition Roast - use promo code SNAKE10 and save 10% and Free Shipping on all orders until 3/31/13


Right up front I'll address the obvious... these are NOT for the diet inclined! These may contain healthy pumpkin, but they are rich and buttery and... delicious goodness! That being said, every now and then we all need a splurge in our otherwise healthy routine, and this recipe provides it in spades.

We've made this as a bread (in thin loaves) and also as muffins (which I prefer). The directions in this recipe are for pumpkin muffins, if you bake in thin loaves or use a bunt pan, lightly oil and flour the pan, and the baking time will be 25 -30 minutes (start testing with toothpick after 25 minutes). Once the bread or bunt cake is done, simply use a kitchen baster to coat with butter, and then sprinkle sugar and cinnamon on the top.

I don't take credit for inventing this recipe, nor do I know who did. We've just been grateful consumers of it and may have changed some of the ingredient amounts... feel free to do the same to satisfy your taste.

Serving Size

Serves: 1 dozen large muffins

Ingredients

  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • .
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup of canned pumpkin
  • 1/2 cup milk
  • .
  • 1 stick of butter melted
  • 1 cup of sugar
  • 2 1/2 tablespoons cinnamon

Instructions

  1. Preheat oven 350 F
  2. Place cupcake liners into muffin pan.
  3. In a bowl mix the flour, baking powder, salt and the spices together and set aside.
  4. In a large bowl whisk together the oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture while constantly whisking, and mix until just combined (don't over-mix).
  5. Spoon the batter into the muffin liners, about 1/2 - 3/4 full. Bake for about 17 - 20 minutes; varies due to oven temps and altitude, so use a toothpick in the center of the muffin to test; when the toothpick comes out clean they are ready.
  6. Remove from the oven and let cool for a couple of minutes, and then remove the muffins with liners and let cool on a wire rack for about 4 or 5 minutes... until you can handle them without being burned.
  7. During this time you can melt the butter in a bowl, and in a separate bowl mix together the cinnamon and sugar.
  8. While the muffins are still warm - hot to the touch, remove from the liners and then quickly dip them into the butter, and then roll them in the sugar and cinnamon mixture. If you (or some people you're serving) don't like ultra-rich and sugary things, then you can dip only the top halves of the muffins and swirl them around in the sugar and cinnamon. Everyone else will smile. These are best served right away, while still warm. If you won't be serving them until much later, or the next day, simply wait until then, re-warm the muffins slightly in the microwave, then follow the dipping procedure. These will keep fine if you do prepare them all at the same time, they'll just lose a little of that 'fresh out of the oven' look.
Cast your vote for Pumpkin Bread Recipe With Canned Pumpkin

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Favorite dessert breads... have one? - Including pumpkin muffins in the mix since they are king.

Here's you chance to stand tall for your favorite, lest pumpkins rule the day!

Whether or not you've tried this recipe (though I trust you will), what is your favorite type of dessert or sweet bread? Share with us in the comments section.

Is pumpkin your favorite dessert bread?

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What do you think? Have you tried pumpkin bread using canned pumpkins...

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    • safereview profile image
      Author

      Bob 4 years ago from Kansas City

      @uneasywriter lm: They are! :) Thanks for stopping by.

    • uneasywriter lm profile image

      uneasywriter lm 4 years ago

      This looks delicious!

    • profile image

      poutine 4 years ago

      I haven't tried making a pumpkin bread ever, but maybe it's time for me to try.