Pumpkin Bread

why make this recipe

Pumpkin bread is a delightful treat that captures the essence of fall with its warm spices and rich flavors. It’s perfect for breakfast, snacks, or even dessert. The recipe is simple and yields a soft, moist loaf that everyone will love. Whether you’re enjoying it with a cup of coffee or sharing it with friends, pumpkin bread brings comfort and joy to the table.

how to make Pumpkin Bread

Ingredients :

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup pumpkin puree
• 4 large eggs
• 1 teaspoon vanilla extract

Directions :

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices.
3. In another bowl, mix the oil, pumpkin puree, eggs, and vanilla until well blended.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

how to serve Pumpkin Bread

Pumpkin bread can be served warm or at room temperature. Slice it and enjoy it plain or with a spread of cream cheese or butter. It also pairs wonderfully with a hot beverage, such as coffee or tea. Consider garnishing with a sprinkle of cinnamon or a drizzle of honey for added flavor.

how to store Pumpkin Bread

To store pumpkin bread, wrap it tightly in plastic wrap or foil. It can be kept at room temperature for about 3-4 days. For longer storage, place it in an airtight container in the refrigerator for up to a week. You can also freeze slices of pumpkin bread. Just wrap them well and store them in a freezer bag for up to three months. When ready to enjoy, let slices thaw at room temperature or warm them in the toaster.

tips to make Pumpkin Bread

1. Make sure your pumpkin puree is pure and not pumpkin pie filling, as the latter contains added sugars and spices.
2. For extra flavor, consider adding chopped nuts or chocolate chips to the batter.
3. Use fresh spices if possible; they enhance the taste of the bread significantly.
4. Don’t overmix the batter; stirring until just combined keeps the bread tender.
5. Check for doneness a few minutes before the timer goes off to avoid overbaking.

variation

You can try different variations of pumpkin bread by adding ingredients like cranberries, raisins, or even a cream cheese swirl. Additionally, swapping some of the all-purpose flour for whole wheat flour can add more nutrition without sacrificing flavor.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before adding it to the recipe.

Can I make pumpkin bread without eggs?
Yes, you can use an egg substitute such as unsweetened applesauce or a flaxseed mixture to replace the eggs.

How can I tell when the pumpkin bread is done baking?
The pumpkin bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time in the oven.

Pumpkin Bread

A delightful treat that captures the essence of fall, this pumpkin bread is perfect for breakfast, snacks, or dessert with its warm spices and rich flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Wet Ingredients

• 1/2 cup vegetable oil
• 1 cup pumpkin puree Ensure it's pure pumpkin puree, not pie filling.
• 4 large eggs Can be substituted with applesauce or flaxseed mixture.
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices.
3. In another bowl, mix the oil, pumpkin puree, eggs, and vanilla until well blended.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.

Baking

1. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
2. Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Notes

Serve warm or at room temperature with cream cheese or butter. Can be garnished with cinnamon or honey. Store wrapped in plastic or foil at room temperature for 3-4 days; refrigerate for up to a week or freeze for up to three months.