If you’re looking for a cozy treat to embrace the flavors of autumn, this pumpkin bread recipe is your answer. Moist, flavorful, and packed with spices, it’s perfect for breakfast, a snack, or dessert. The sweet aroma of cinnamon and nutmeg will fill your kitchen and warm your heart. This easy-to-follow recipe will guide you through creating a delicious loaf that your family and friends will love.
Ingredients
– 1 cup canned pumpkin puree
– 1/2 cup vegetable oil
– 1 cup sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon cinnamon
– 1/2 teaspoon nutmeg
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts (optional)
Servings and Cooking Time
This recipe yields one 9×5 inch loaf, serving approximately 10 slices. Preparation time is about 15 minutes, with a cooking time of 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 180
– Total Fat: 8g
– Saturated Fat: 1g
– Carbohydrates: 24g
– Fiber: 1g
– Sugar: 10g
– Protein: 2g
This information is based on one slice of pumpkin bread.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5 inch loaf pan.
3. In a large bowl, whisk together the pumpkin puree and vegetable oil.
4. Add sugar, eggs, and vanilla; mix until smooth.
5. In another bowl, combine flour, baking soda, baking powder, spices, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Fold in walnuts if using.
8. Pour the batter into the prepared loaf pan.
9. Bake for 55-60 minutes or until a toothpick comes out clean.
10. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute the vegetable oil with melted coconut oil for a richer flavor. Additionally, brown sugar can replace white sugar for a deeper sweetness. For a gluten-free version, use a gluten-free flour blend.
Serving and Pairings
Pumpkin bread pairs beautifully with cream cheese or butter. Enjoy it with a hot cup of coffee or tea for a delightful breakfast or snack. It also makes a lovely treat for gatherings or as a gift.
Storage and Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap and foil for up to 3 months. Reheat in the oven or microwave for a warm treat.
Cooking Mistakes
– Don’t overmix the batter; it will result in a dense loaf.
– Ensure your baking powder and soda are fresh for proper rising.
– Measure flour accurately to avoid a dry loaf.
– Allow the bread to cool before slicing to maintain moisture.
– Don’t skip the cooling time; it helps with flavor development.
Helpful Tips
– Use room temperature ingredients for a smoother batter.
– Add chocolate chips for a sweet twist.
– Experiment with spices like ginger or cloves for a unique flavor.
– Make mini loaves for individual servings.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it’s pureed and cooked thoroughly. It may require additional baking time.
How do I know when the pumpkin bread is done?
Insert a toothpick into the center; if it comes out clean, the bread is done.
Can I add other ingredients to the recipe?
Absolutely! Feel free to add nuts, raisins, or chocolate chips for added flavor and texture.
Can I make this bread vegan?
Yes, substitute eggs with flax eggs or applesauce, and use a plant-based oil.
How should I slice the bread?
Use a serrated knife for clean, even slices without squishing the loaf.
Conclusion
This pumpkin bread recipe is a must-try for any fall baking enthusiast. Its moist texture and warm spices make it perfect for enjoying with family or friends. Whether you enjoy it as is or with a spread, this delightful loaf will quickly become a seasonal favorite. Don’t forget to savor each slice!
Pumpkin Bread Recipe
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan.
- In a large bowl, whisk together the pumpkin puree and vegetable oil.
- Add sugar, eggs, and vanilla; mix until smooth.
- In another bowl, combine flour, baking soda, baking powder, spices, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in walnuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
