Pumpkin bread is a fall staple that fills your home with the warm aroma of spices and baked goodness. This moist, flavorful loaf is perfect for breakfast, snacks, or dessert. Made with fresh pumpkin puree, it offers a delightful blend of sweetness and spice that will have everyone reaching for seconds. Enjoy this comforting treat with a cup of tea or coffee, and experience the joy of homemade baking.
Ingredients
– 1 cup pumpkin puree
– 1/2 cup vegetable oil
– 1 cup sugar
– 2 large eggs
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp salt
– 1/2 cup chopped nuts (optional)
Servings and Cooking Time
This recipe yields one loaf, approximately 8 servings. Preparation time is about 15 minutes, and cooking time is around 60 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 180 calories, 8g fat, 25g carbohydrates, 2g protein, and 2g fiber. This is based on standard ingredients and may vary based on specific brands used.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix pumpkin puree, vegetable oil, and sugar until well combined.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined.
6. If desired, fold in the chopped nuts.
7. Pour the batter into a greased loaf pan.
8. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and let it cool in the pan for 10 minutes.
10. Transfer to a wire rack to cool completely before slicing.
Alternative Ingredients
You can substitute vegetable oil with applesauce for a lower-fat option, or use whole wheat flour instead of all-purpose flour for added nutrition. Additionally, maple syrup can replace sugar for a natural sweetness.
Serving and Pairings
This pumpkin bread pairs wonderfully with cream cheese or butter spread on top. It also complements a warm cup of coffee, tea, or hot chocolate, making it perfect for cozy gatherings.
Storage and Reheating
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and warm in the microwave for a few seconds or toast.
Cooking Mistakes
- Overmixing the batter can lead to a tough loaf.
- Not measuring the flour properly can affect texture.
- Baking at too high a temperature will burn the crust.
- Using expired baking powder or soda can prevent rising.
- Skipping the cooling phase may result in a soggy bread.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- For a spicier flavor, add cloves or ginger to the mix.
- Sprinkle some pumpkin seeds on top before baking for decoration.
- Let the bread rest overnight for enhanced flavor.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly for this recipe and saves time. Just ensure it’s 100% pumpkin with no added spices or sugars.
How can I make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Ensure it includes xanthan gum for proper texture.
What can I add to enhance the flavor?
Consider adding chocolate chips, dried fruits, or spices like allspice or cardamom for a unique twist.
How do I know when the bread is done?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the bread is done. If it’s wet, bake for a few more minutes.
Can I double this recipe?
Absolutely! Just double the ingredients and use two loaf pans or bake in batches. Adjust the baking time as needed.
Conclusion
This Pumpkin Bread Recipe is a delightful addition to your fall baking repertoire. With its rich flavors and comforting texture, it’s sure to please friends and family alike. Enjoy it fresh from the oven or as a delicious snack throughout the week!
Pumpkin Bread
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, vegetable oil, and sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined.
- If desired, fold in the chopped nuts.
- Pour the batter into a greased loaf pan.
- Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
