Name: Pumpkin Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 tablespoon pumpkin spice (or cinnamon); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 (15 oz) can pumpkin puree (not pumpkin pie filling); 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1 tablespoon vanilla extract

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Why Make This Recipe

Pumpkin bread is a delightful treat that captures the essence of fall in every bite. It’s moist, flavorful, and perfect for breakfast, a snack, or dessert. Making this recipe is easy and rewarding. You can enjoy the comforting aromas of warm spices and pumpkin filling your kitchen, making it an ideal choice for gatherings or cozy days at home. Plus, it’s an excellent way to use up that can of pumpkin puree sitting in your pantry!

How to Make Pumpkin Bread

Ingredients:

1 3/4 cups all-purpose flour
1 tablespoon pumpkin spice (or cinnamon)
1 teaspoon baking soda
1/2 teaspoon salt
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract

Directions:

Preheat your oven to 375°F. Grease a 9×5 loaf pan and line it with parchment paper, letting the paper hang over the edges for easy removal later. Set this aside.
In a medium bowl, whisk together the flour, pumpkin spice (or cinnamon), baking soda, and salt. Set this mixture aside.
In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Whisk these ingredients together until well mixed. Next, beat in the eggs, vegetable oil, and vanilla extract.
Slowly add the flour mixture to the pumpkin mixture, whisking until no lumps remain.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. About halfway through, around the 30-minute mark, cover the top of the bread lightly with foil to prevent over-browning.
After baking, let it cool in the pan for about 10 minutes. Then, lift the bread out using the parchment paper. You can slice and serve it warm or let it cool completely before storing.

How to Serve Pumpkin Bread

Pumpkin bread is wonderful when served warm, especially with a smear of butter. It pairs beautifully with a hot cup of coffee or tea. You can also enjoy it as a delicious dessert with whipped cream on top or as part of a fall brunch spread.

How to Store Pumpkin Bread

To store pumpkin bread, keep it at room temperature for 2 to 3 days in an airtight container. For longer storage, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to a week. If you want to keep it for a more extended period, you can freeze it for up to 3 months. Just make sure to wrap it well and thaw it overnight in the refrigerator when you’re ready to enjoy it again.

Tips to Make Pumpkin Bread

Ensure you are using pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugars that can alter the flavor of your bread.
Whisk the dry ingredients thoroughly to evenly distribute the baking soda and spices.
For extra flavor, consider adding chopped nuts, chocolate chips, or dried fruits to the batter before baking.
Always check for doneness with a toothpick, as every oven can vary in baking times.

Variation

You can substitute the vegetable oil with melted butter for a richer flavor. Additionally, feel free to experiment with different spices like nutmeg or ginger for a different taste profile.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Make sure to cook and puree it until smooth, similar to the texture of canned pumpkin puree.

2. Why is my pumpkin bread dense?
Dense pumpkin bread may be due to overmixing the batter or too much flour. Ensure you measure your ingredients accurately and mix just until combined.

3. Can I make mini pumpkin breads?
Absolutely! You can use mini loaf pans and adjust the baking time to about 25-30 minutes. Just keep an eye on them to avoid overbaking.