Indulge in the cozy flavors of fall with this pumpkin bread recipe! Bursting with spices and the rich sweetness of pumpkin, this bread is perfect for breakfast, an afternoon snack, or even dessert. Its moist texture and delightful aroma will fill your kitchen, making it a favorite for gatherings and family meals alike. Enjoy a slice warm with butter, or pair it with your favorite coffee for a perfect start to your day.
Ingredients
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup chopped walnuts (optional)
Servings and Cooking Time
This recipe yields 1 loaf, serving approximately 8 slices. Preparation time is 15 minutes, with a cooking time of about 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 150 calories, 5g fat, 24g carbohydrates, 1g protein, and 2g fiber. This is based on a standard slice size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, combine the pumpkin puree, sugar, and vegetable oil.
- Add the eggs and mix well until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60 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.
- Slice and serve warm or at room temperature.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, brown sugar can replace granulated sugar for a richer flavor. Dairy-free alternatives like almond milk can be used instead of oil.
Serving and Pairings
Pumpkin bread pairs wonderfully with cream cheese frosting, a dollop of whipped cream, or a drizzle of honey. It complements coffee, chai, or spiced tea perfectly!
Storage and Reheating
Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months. To reheat, wrap in foil and warm in the oven.
Cooking Mistakes
- Don’t overmix the batter to avoid a dense loaf.
- Use fresh baking soda and powder for best results.
- Check for doneness with a toothpick; avoid opening the oven too soon.
- Store the bread properly to prevent it from drying out.
- Measure ingredients accurately for consistent results.
Helpful Tips
- Let the bread cool completely before slicing for cleaner cuts.
- Experiment with add-ins like chocolate chips or dried fruits.
- For extra flavor, consider adding vanilla extract to the batter.
- Use pumpkin pie spice instead of individual spices for convenience.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure to cook and puree the pumpkin until smooth. Fresh pumpkin can add a delightful texture and flavor to your bread.
Is pumpkin bread healthy?
Pumpkin bread can be a healthier option, especially when made with whole grains and less sugar. It provides vitamins and fiber from pumpkin.
Can I make this recipe vegan?
Yes! Substitute eggs with flaxseed meal mixed with water, and use a plant-based oil or applesauce instead.
How do I know when my pumpkin bread is done?
The bread is done when a toothpick inserted into the center comes out clean, and the top is golden brown.
Can I add chocolate chips?
Yes, chocolate chips make a delicious addition! Fold them into the batter before baking for a sweet twist.
Conclusion
This pumpkin bread recipe is a delightful way to celebrate the flavors of fall. Whether enjoyed with a cup of coffee or shared with family and friends, its warm spices and moist texture make it a perfect treat for any occasion. Happy baking!
Pumpkin Bread Recipe
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a mixing bowl, combine the pumpkin puree, sugar, and vegetable oil.
- Add the eggs and mix well until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60 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.
- Slice and serve warm or at room temperature.