Pumpkin Bread | Fall Baking Recipes | Moist and Flavorful Treat
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Experience the warm, inviting flavors of fall with this delightful pumpkin bread. Perfectly spiced and incredibly moist, this bread is an ideal accompaniment to your morning coffee or as a comforting snack any time of day. With its rich pumpkin flavor and a hint of cinnamon and nutmeg, it embodies the essence of autumn in every bite.
Difficulty: Beginner
Prep Time: 15 mins
Cook Time: 60 mins
Rest Time: 10 mins
Total Time: 1 hr 25 mins
Cooking Temp: 175°C (350°F)
Estimated Cost: $10
Calories: 220 kcal per slice
Best Season: Autumn
Description:
This pumpkin bread is not only delicious but also incredibly easy to make, making it a favorite for both novice and experienced bakers. The batter comes together quickly with simple pantry ingredients, including pureed pumpkin, flour, sugar, and warm spices. As it bakes, your kitchen will fill with an irresistible aroma that will have everyone eagerly awaiting a slice. The result is a tender, flavorful loaf that is perfect for sharing during the holiday season or enjoying as a delightful treat throughout the fall.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
Instructions:
- Preheat the oven: Preheat your oven to 175°C (350°F). Grease a 9×5 inch (23×13 cm) loaf pan or line it with parchment paper for easy removal.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Combine the wet ingredients: In a separate bowl, mix the vegetable oil, pumpkin puree, eggs, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. If using nuts, fold them into the batter at this stage.
- Transfer to the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutrition Facts (approx. per slice)
- Calories: 220 kcal
- Calories from Fat: 90 kcal
- Total Fat: 10g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Potassium: 180mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 3g
- Vitamin A: 600 IU
- Vitamin C: 1 mg
- Calcium: 20 mg
- Iron: 1 mg
Notes:
- Storage: Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It also freezes well for up to 3 months; wrap it tightly in plastic wrap and foil before freezing.
- Customization: Feel free to experiment by adding chocolate chips, dried cranberries, or seeds for a unique twist. Adjust the spices to suit your taste—add more cinnamon for extra warmth!
- Serving Suggestion: This pumpkin bread is delightful on its own or served with cream cheese spread or butter. It makes a wonderful addition to breakfast tables, holiday gatherings, or as a thoughtful homemade gift.
