Pumpkin Bread Recipe

Introduction

There’s something incredibly comforting about the aroma of freshly baked pumpkin bread wafting through your home. This Pumpkin Bread Recipe is perfect for cozy fall mornings, afternoon snacks, or even as a dessert. Its moist texture and rich, spiced flavor make it a crowd-pleaser for any occasion. Whether you’re an experienced baker or just starting, this recipe is straightforward and foolproof.

Why You’ll Love This Pumpkin Bread

This pumpkin bread is not only delicious but also incredibly easy to make. It combines the perfect blend of spices with the rich, earthy flavor of pumpkin, creating a moist and tender loaf that stays fresh for days. It’s perfect for holiday gatherings, family breakfasts, or as a homemade gift. Plus, it’s made with simple ingredients you probably already have in your pantry.

Ingredients for Pumpkin Bread

Detailed List of Ingredients:

• 2 cups (240g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 tsp baking soda, sifted to eliminate lumps
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup (240ml) extra light olive oil (or vegetable or corn oil)
• 15 oz (425g) pumpkin puree

this RECIPE

Substitutions and Variations:

• Oil: You can substitute the olive oil with vegetable oil, corn oil, or even melted coconut oil for a slight tropical twist.
• Sugar: For a less sweet bread, reduce the sugar to 1 cup. You can also use brown sugar for a deeper flavor.
• Spices: Add a pinch of nutmeg, cloves, or ginger for extra spice.

Kitchen Equipment Needed

• Two 8 1/2″x4 1/2″ bread pans
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula
• Wire rack

How to Make Pumpkin Bread

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 350˚F (175˚C). Butter and lightly dust with flour two 8 1/2″x4 1/2″ bread pans.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 1/2 cups of sugar, 1 tsp of baking soda, 2 tsp of baking powder, 2 tsp of cinnamon, and 1/2 tsp of fine sea salt.
3. Mix Wet Ingredients: In a medium mixing bowl, whisk together 3 large eggs, 1 cup of oil, and 15 oz of pumpkin puree until smooth.
4. Combine Ingredients: Pour the wet ingredients over the dry ingredients. Whisk together until the batter is smooth and well combined.
5. Prepare to Bake: Divide the batter evenly between the two prepared bread pans.
6. Bake: Place the pans in the oven and bake at 350˚F for 45-55 minutes, or until a toothpick inserted into the center comes out clean. My oven took about 50 minutes.
7. Cool: Let the bread cool in the pans for 10-15 minutes, then transfer to a wire rack to fully cool.

Tips for Perfect Pumpkin Bread:

• Ensure your eggs are at room temperature for a smoother batter.
• Don’t overmix the batter once the wet and dry ingredients are combined.
• Use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugars.

Common Mistakes to Avoid

• Overmixing the Batter: This can make the bread tough instead of moist.
• Incorrect Oven Temperature: Always preheat your oven and check the temperature with an oven thermometer if possible.
• Not Using Fresh Ingredients: Fresh baking powder and soda ensure proper rising.

Serving and Presentation Tips

• Serve Warm: Pumpkin bread tastes best when served slightly warm. Reheat slices in the microwave for about 10 seconds.
• Garnish: Dust with powdered sugar or spread with a bit of cream cheese for an extra touch.
• Accompaniments: Serve with a hot cup of tea, coffee, or hot chocolate.

How to Store Leftovers

• At Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• In the Refrigerator: Keep in the fridge for up to a week.
• Freezing: Wrap the bread tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Swaps and Variations

• Add-ins: Incorporate chocolate chips, chopped nuts, or dried cranberries into the batter for added texture and flavor.
• Gluten-Free: Use a gluten-free flour blend to make this recipe gluten-free.
• Vegan: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use vegetable oil.

Pumpkin Bread FAQ

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree. Make sure it is well-drained and similar in consistency to canned pumpkin puree.

Can I make this recipe into muffins?

Absolutely! Divide the batter into muffin tins and bake at 350˚F for 20-25 minutes, or until a toothpick comes out clean.

What is the best way to ensure the bread is cooked through?

Use a toothpick to test the bread. Insert it into the center of the loaf; if it comes out clean or with a few moist crumbs, the bread is done.

Conclusion

This Pumpkin Bread Recipe is a delightful treat that brings warmth and comfort to any day. With its moist texture and rich flavor, it’s sure to become a family favorite. Happy baking!

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