I’m a mom who gets a kick out of sharing food that brings comfort and cheer to loved ones. I first discovered this Pumpkin Bread recipe flipping through my old recipe binder, and it instantly became a staple for holiday breakfasts and afternoon snacks. There’s just something about the rich aroma of cinnamon and nutmeg that fills the house and makes it feel extra cozy. This recipe, with its fluffy texture and hint of spices, truly captures the essence of fall in every bite.
What I love most about this recipe is how quick and effortless it is. With just a few ingredients you probably already have in your pantry, you’ll whip up something that might just become a family favorite. The best part? It’s super easy to make, even for those who might not be self-proclaimed baking wizards. Trust me, if I can do it, so can you! With pumpkin puree as its star, this bread is wonderfully moist and flavorful. It’s perfect for a spirit-lifting snack or sharing a sweet moment with family.
For this fuss-free recipe, you’ll just spend a little over an hour including baking time. But don’t let the simplicity fool you—it’s packed with loads of flavor that’ll make everyone think you spent hours crafting it. All you need to do is mix your dry ingredients with the wet ones, pop it into the oven, and in no time, you’re giving out slices like a pro. And if you want to spark up your baking with a personal twist, there’s room for that too. Perhaps some toasted nuts or chocolate chips? Let your culinary imagination run wild.
How to Make Pumpkin Bread
Click here to get printable version
Ingredients:
- 15 oz pumpkin puree
- 2 tsp ground cinnamon
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp fine sea salt
- 1 tsp baking soda (sifted for smoothness)
- 2 tsp baking powder
- 3 large eggs (preferably at room temperature)
- 1/2 tsp ground nutmeg (optional but delightful)
- 1/2 tsp ground cloves (optional for extra warmth)
- 1 cup light olive oil (or substitute with corn or vegetable oil)
Directions:
- Start by preheating your oven to 350°F. Prepare two 8 1/2″x4 1/2″ bread pans by thoroughly greasing them and dusting with a light layer of flour.
- In a sizable mixing bowl, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Stir until well blended.
- In a separate mixing bowl, whisk the eggs, oil, and pumpkin puree until well combined and smooth.
- Pour the wet mix into the bowl with your dry ingredients, stirring gently until you achieve a uniform batter consistency. Divide it equally between the prepared pans.
- Bake in your preheated oven for around 50 minutes. To check doneness, insert a toothpick into the center—if it emerges clean, your bread is set!
- Let the loaves cool in the pans for 10-15 minutes. Carefully remove and transfer to a wire rack to cool down completely.
Ingredient Substitutions:
If you’re out of olive oil, no worries. Vegetable or canola oil work just fine and will keep the bread just as moist and flavorful. Likewise, coconut oil can offer a unique twist if you’re feeling adventurous. No pumpkin puree? Sweet potato puree is a close companion that works well in a pinch.
Serving Suggestions:
This Pumpkin Bread pairs beautifully with a steaming hot cup of tea or coffee. For a little extra flair, consider serving slices with a dollop of whipped cream or a sprinkle of powdered sugar. Including a side of fresh berries can introduce a refreshing contrast to the warm, spicy tones of the bread.
Seasonal Variations:
In the summertime, try adding a handful of shredded coconut for a tropical touch. During the winter months, throw in a few chocolate chips or a swirl of caramel. These additions will make the bread feel timely and extra special no matter the season.
Cooking Tips:
For a fluffier texture, be sure not to over-mix your batter; simply stir until the ingredients are combined. If the edges are browning too quickly, use parchment paper to cover the top loosely. This will keep the bread from over-baking while still cooking through the center.
Storing Suggestion:
After baking, allow the bread to cool completely before wrapping it in plastic wrap or placing it in an airtight container. Store at room temperature for up to three days. For longer storage, freeze individual slices, wrapping them in foil or freezer-safe bags, ready to thaw and enjoy whenever the craving strikes.
FAQ
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Fresh pumpkin can be used as a substitute for canned puree. Simply roast, blend, and strain fresh pumpkin to achieve a similar consistency. Keep in mind that fresh pumpkin may add additional moisture, so you might need to adjust the dry ingredients slightly.
What’s the best way to ensure my bread stays moist?
To maintain a moist texture, use room temperature eggs and measure your ingredients precisely. Over-baking can lead to dryness, so keep a close eye on the oven during the last few minutes of baking. Wrapping the bread in a light kitchen towel while cooling can also help retain moisture.
Can I add nuts or other mix-ins to this pumpkin bread?
Definitely! Chopped walnuts, pecans, or even chocolate chips can be a delightful addition. Fold them into the batter just before dividing it between the pans, ensuring that the mix-ins are evenly distributed. This can add a pleasing crunch or sweetness to each bite.
Is this recipe suitable for making muffins?
Yes, indeed! Simply use a muffin pan with liners and reduce the baking time to approximately 20-25 minutes. Muffins are a great portable option that offers the same delicious flavor. Check their doneness with a toothpick before removing from the oven.
Can I make this recipe gluten-free?
Yes, for a gluten-free version, swap the all-purpose flour with a 1-to-1 gluten-free flour blend. Some minor textural differences may occur, but the flavor will remain intact and delicious. Double-check that all other ingredients used are gluten-free.
How should I reheat leftover pumpkin bread?
Reheating leftover pumpkin bread can be done by warming slices in a toaster or oven at 350°F for about 5-10 minutes. This refreshes its texture, as if freshly baked. Alternatively, microwave individual slices for about 20-30 seconds.
Pumpkin Bread
Ingredients
- 15 oz pumpkin puree
- 2 tsp ground cinnamon
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp fine sea salt
- 1 tsp baking soda sifted to avoid lumps
- 2 tsp baking powder
- 3 large eggs at room temperature
- 1/2 tsp ground nutmeg optional
- 1/2 tsp ground cloves optional
- 1 cup extra light olive oil or corn or vegetable oil
Instructions
- Begin by preheating your oven to 350°F. Prepare two bread pans measuring 8 1/2"x4 1/2" by greasing them and lightly dusting with flour.
- In a large bowl, mix all your dry ingredients: the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure everything is combined well.
- In another bowl, whisk together your wet ingredients, which include the eggs, oil, and pumpkin puree.
- Combine the wet mix with your dry blend, stirring until you have a smooth batter. Then, divide the mixture evenly between the two prepared pans.
- Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pans for about 10-15 minutes, then carefully transfer it to a wire rack to cool completely.
