Why Make This Recipe
Pumpkin Bread is one of those delightful treats that brings warmth and comfort, especially when you walk into a kitchen filled with the sweet aroma of spices. This super soft, moist Pumpkin Bread recipe is packed with pumpkin flavor and tastes just like a hug in a loaf! It’s perfect for breakfast, an afternoon snack, or even dessert. Plus, it’s a wonderful way to celebrate the cozy fall season all year long.
How to Make Pumpkin Bread
Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Optional: 1 cup chopped nuts or chocolate chips
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, vanilla extract, granulated sugar, brown sugar, and eggs until smooth.
- In another bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If you’re using nuts or chocolate chips, fold them in gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Pumpkin Bread
Pumpkin Bread is delightful on its own, warm or at room temperature. For an extra special touch, you might enjoy it spread with a bit of butter or cream cheese. A sprinkle of cinnamon sugar on top is a lovely addition too! Serve it alongside a warm cup of coffee or tea for a cozy treat.
How to Store Pumpkin Bread
To store your Pumpkin Bread, keep it in an airtight container at room temperature for up to three days. You can also wrap it tightly in plastic wrap and refrigerate it for about a week. If you want to keep it longer, slice the bread and freeze individual pieces. Just thaw them when you need a little pumpkin joy!
Tips to Make Pumpkin Bread
- Make sure to use pure pumpkin puree for that rich flavor.
- Don’t overmix your batter; it’s okay if it’s a little lumpy.
- Adding a pinch of cloves can enhance the warm spices.
- For a moist texture, consider adding a spoonful of yogurt or sour cream to the batter.
Variation
You can easily adjust this Pumpkin Bread recipe by adding different spices or ingredients. Try adding a teaspoon of allspice for extra warmth, or mix in dried fruits like cranberries or raisins. For a chocolate touch, substitute half of the sugar with cocoa powder for a delightful twist!
FAQs
How do I know when my Pumpkin Bread is done?
You can tell your Pumpkin Bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bread should also spring back slightly when gently pressed.
Can I use fresh pumpkin instead of canned?
Absolutely! You can use fresh pumpkin, just make sure to cook and puree it until smooth. It may take a bit longer, but it adds a fresh taste that is lovely in this recipe.
How do I make Pumpkin Bread gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your leavening agents (like baking powder and baking soda) are also gluten-free to ensure this recipe is safe for those avoiding gluten.
Can I add other ingredients to the Pumpkin Bread?
Yes! Feel free to customize your Pumpkin Bread with ingredients like chocolate chips, nuts, or even a swirl of cream cheese. It’s a versatile recipe that can be adapted to your tastes!
Conclusion
Make sure to try out this Pumpkin Bread recipe. Each bite is a delicious reminder of the warmth of home and the joy of family gatherings. It’s a lovingly crafted dish that brings back memories of sharing stories around a kitchen table. If you enjoy this recipe, I’d love for you to follow along on Pinterest and Medium for more comforting dishes that warm the heart!
Print
Pumpkin Bread
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Pumpkin Bread is soft, moist, and full of cozy fall flavors. With warm spices and rich pumpkin puree, this easy recipe makes the perfect breakfast, snack, or dessert any time of year.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Optional: 1 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together pumpkin puree, vegetable oil, vanilla extract, granulated sugar, brown sugar, and eggs until smooth.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in nuts or chocolate chips if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use pure pumpkin puree for the best flavor. Don’t overmix your batter to keep the bread tender. Add a pinch of cloves or a spoonful of yogurt for extra flavor and moisture. Customize with dried fruits, nuts, or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 26g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
