First, preheat the oven to 325°F and measure out all of the ingredients.
Next, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice in a glass mixing bowl.
Then, in another separate large glass mixing bowl, use the blending whisk to combine the pumpkin puree, beaten egg, melted butter, and vanilla extract until completely combined.
Next, slowly pour half of the flour mixture into the wet ingredient mixture and mix well.
Add the remaining dry ingredients and whisk the mixture well until all of the ingredients are completely combined.
Next, completely coat the inside of the bread pan with the vegetable shortening. Make sure to get all of the sides and corners.I like to protect my hands from getting greasy in this step by covering up with some disposable food-friendly gloves.
Then, use a silicone spatula to scrape all of the pumpkin bread batter into the greased loaf pan and transfer to the preheated oven to bake for 50-60 minutes, or until a toothpick stuck in the center comes out totally clean.Start checking the pumpkin bread after 50 minutes, you don’t want to overcook it.
When it’s ready, pull the baked pumpkin bread out of the oven and let it cool in the pan for 10 minutes. Then, transfer the baked bread from the pan to a cooling rack.
Finally, let the pumpkin bread completely cool for about 1-2 hours before cutting into it.If you don’t let the bread cool completely then it will turn out doughy and chunky when you go to cut into it.
Video
Notes
Ingredient Substitutions and Tips:
I prefer to use cake flour instead of all-purpose in my baking recipes because it makes the final texture and moisture of the baked goods turn out way better!
I also prefer to use my own homemade blend of Pumpkin Pie Spice for my autumn recipes but you can swap this out for a store-bought blend for extra ease or save a little bit of prep time.
Want perfectly melted butter for your recipe? Here is my simple guide on How to Melt Butter quickly.