. Pumpkin Bread – esrecipes

Pumpkin Bread

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There’s something undeniably cozy about the aroma of pumpkin spice filling a kitchen. I remember as a kid, my grandma would bake pumpkin bread every fall. The scent alone felt like a warm hug. We’d slather it with butter and eat it warm, right out of

the oven. It was pure, simple comfort. Now, I’ve perfected her recipe – and I’m thrilled to share it with you. This isn’t just any pumpkin bread; it’s incredibly moist, bursting with flavor, and genuinely easy to make.

Why You’ll Love This Pumpkin Bread Recipe

Let’s be honest, some pumpkin bread recipes can be dry or dense. Not this one! This recipe delivers on all fronts:

  • Moist & Tender: The secret is in the oil and just the right amount of pumpkin puree.
  • Perfectly Spiced: The blend of cinnamon, nutmeg, ginger, and cloves is classic, warm, and inviting.
  • Easy to Make: Seriously! It’s a one-bowl wonder, perfect for beginner bakers.
  • Crowd-Pleaser: This bread disappears fast – it’s a guaranteed hit at bake sales, breakfasts, or as an afternoon treat.
  • Freezable: Make a double batch and freeze slices for a quick, homemade snack whenever the craving strikes.

Ingredient List – What You’ll Need

Here’s what you’ll need to bake your own incredible pumpkin bread. Measurements are in US standard.

  • Dry Ingredients:
    • 1 ½ cups (192g) all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt
    • ¾ cup (150g) granulated sugar
    • ½ cup (100g) packed brown sugar
  • Wet Ingredients:
    • ¾ cup (177ml) vegetable oil (canola or sunflower oil work well)
    • 1 cup (237ml) pumpkin puree (not pumpkin pie filling!)
    • 2 large eggs
    • 1 teaspoon vanilla extract
  • Optional Add-ins:
    • ½ cup chopped pecans or walnuts
    • ½ cup chocolate chips

Step-by-Step Cooking Instructions

Ready to bake? Let’s get started! This recipe is all about simple steps.

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents the bread from sticking. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Make sure everything is evenly distributed. Whisking is important for light and fluffy bread.
  3. Add Sugars: Add both the granulated and brown sugars to the dry ingredients. Stir to combine.
  4. Incorporate Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the vegetable oil, pumpkin puree, eggs, and vanilla extract.
  5. Mix Until Just Combined: Beat with an electric mixer on medium speed for about 2 minutes, or until just combined. Be careful not to overmix. Overmixing develops gluten, which can result in tough bread. A few streaks of flour are okay.
  6. Add Optional Ingredients: If using, gently fold in the chopped nuts or chocolate chips.
  7. Pour into Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
  8. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling.

Tips, Variations, and Serving Suggestions

Let’s elevate your pumpkin bread game!

Tips for Perfection:

  • Room Temperature Ingredients: While not absolutely essential, using room temperature eggs and pumpkin puree helps the batter come together more smoothly.
  • Don’t Overbake: Overbaking is the biggest culprit for dry pumpkin bread. Start checking for doneness around 50 minutes.
  • Accurate Measurements: Baking is a science! Use measuring cups and spoons properly for best results. Spoon the flour into the measuring cup and level it off with a knife – don’t scoop directly from the bag.
  • High Altitude Adjustments: If you live at a high altitude (3,000 feet or higher), you may need to reduce the sugar slightly (by 1-2 tablespoons) and increase the flour by 1-2 tablespoons.

Delicious Variations:

  • Cream Cheese Swirl: Before baking, dollop cream cheese frosting (softened cream cheese, powdered sugar, and vanilla) over the batter and swirl it in with a knife.
  • Maple Pumpkin Bread: Substitute 1/4 cup of the granulated sugar with maple syrup.
  • Spiced Streusel Topping: Make a simple streusel topping with flour, brown sugar, butter, and cinnamon and sprinkle over the batter before baking.
  • Dark Chocolate Pumpkin Bread: Use dark cocoa powder and add dark chocolate chips.
  • Vegan Pumpkin Bread: Use an egg substitute like flax eggs, a plant-based milk, and dairy-free butter.

Serving Suggestions:

  • Warm with Butter: The classic, and always a winner.
  • With Cream Cheese: A dollop of cream cheese elevates the flavor.
  • As French Toast: Slice and dip in your favorite French toast batter for a decadent breakfast treat.
  • Paired with Coffee or Tea: Pumpkin bread and a warm beverage are a match made in heaven.

Nutritional Information (Approximate, per slice)

(Please note: This is an estimate. Actual values will vary depending on specific ingredients and slice size.)

  • Calories: 250-300
  • Fat: 12-15g
  • Saturated Fat: 3-4g
  • Cholesterol: 40-50mg
  • Sodium: 200-250mg
  • Carbohydrates: 35-40g
  • Fiber: 2-3g
  • Sugar: 20-25g
  • Protein: 4-5g

Baking pumpkin bread should be a joy, not a stress. Don’t be afraid to experiment and find what you love! This recipe is a fantastic starting point. I hope you enjoy making (and eating!) this delicious bread as much as I do. Give it a try and let me know how it turns out in the comments below! Happy baking!

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