Recipe

We Pitted Our Pumpkin Bread Recipes Against Each Other to See Which Is Better

By Julia Slisz at Johns Hopkins University

By Elizabeth Duncan at Johns Hopkins University

The brisk fall breeze reached Baltimore and marked the onset of midterms, but more favorably all things pumpkin. As lovers of all things pumpkin spice, we—Julia and Lizzy—decided it was necessary to make fresh loafs of pumpkin bread to take a break from studying. However, we came to a standstill when deciding on a recipe. Stubborn and sorely competitive, we decided the best possible solution to finding that true, perfect recipe was a bake off.

Once both of our breads popped out of the oven, we gathered all of our friends for a taste test. At first, we were neck and neck, and it became clear that people had a pretty definitive preference for either the moist buttery option or the dense one with more pumpkin and spice flavor. In the end, Julia ended up with 11 votes, and Lizzy with 7.

We recommend trying them both for yourself. Are you a fan of the spices or butter? 

Julia's Pumpkin Bread

The best part of pumpkin bread is the combination of spices. For me, that is exactly what fall tastes like. With nutmeg, allspice, ginger, and cinnamon, my pumpkin bread has a lot of flavor that complements the dense texture. It is soft and not too sweet, and once you take a bite, it becomes very hard to stop. 

The process for making this is actually pretty quick and simple. It is important not to over mix the batter to preserve the unique texture; as soon as there are no more clumps, you are finished. You’ll likely be hit with the magical aroma before they’re ready, so try your best to be patient.

#SpoonTip: Use a heaping ¼ tablespoon of your favorite spices.

Spiced Pumpkin Bread

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 1
Ingredients
  • 1 ½ cups flour
  • 1 cup sugar
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 cup canola oil
  • 1 cup water
  • 2 eggs
  • 1 cup pumpkin puree

Step 1

Start by mixing all the dry ingredients and wet ingredients in separate bowls, and then combine the two.

Katie Park

Step 2

Then, simply pour into a well-buttered bread pan and pop into the oven at 350° F.

Katie Park

Step 3

Depending on the size of your bread pan(s), it could take 30-50 minutes, so keep an eye on them. Once the top of the bread cracks and a toothpick comes out clean, they should be ready to go.

Katie Park

Lizzy's Pumpkin Bread

For me, the best kind of pumpkin bread is moist and buttery to complement the smooth squash texture of the pumpkin. This recipe uses Greek yogurt and butter to lighten and moisten the classically dense pumpkin bread.

The classic pumpkin bread is very simple to make—just throw flour, sugar, pumpkin, and spices into a bowl—and although my recipe requires a few more steps, it is worth it for sure. 

Moist Pumpkin Bread

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 1
Ingredients
  • 1 6-ounce container plain nonfat Greek yogurt
  • 1/4 cup melted butter
  • 1 1/4 cups granulated sugar
  • 1 egg
  • 1 egg white
  • 1 15-ounce can pumpkin
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Step 1

Melt butter on stovetop until it starts to brown. This is what creates the seeping buttery flavor I love. Immediately remove from heat and let cool.

Katie Park

Step 2

Combine yogurt, butter, and sugar in a mixing bowl. Beat in eggs one at a time and then mix in pumpkin.

Katie Park

Step 3

In another bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Add the dry ingredients to the wet mixture. Stir until just combined.

Katie Park

Step 4

Bake at 350° F for 60 minutes.

Katie Park