Imagine the comforting aroma of spiced pumpkin wafting through your kitchen, enveloping you in warmth with each inhale.
This homemade pumpkin bread is an easy-to-make delight that brings a cozy touch to any day.
As you mix the simple ingredients, you’ll see them transform into a golden, fragrant loaf that’s a true autumnal treat.
Ready to fill your home with delicious scents and flavors? Let’s bring this dish to life!
Kitchen Tools Required
- 1 loaf pan
- 1 large mixing bowl
- 1 whisk
- Measuring cups and spoons
- 1 spatula
- 1 wire rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts (optional)
Cook & Prep Time
Here’s a timeline to efficiently manage your time while preparing and cooking homemade pumpkin bread.
This includes time for reading and understanding the recipe.
Timeline for Pumpkin Bread Preparation:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to understand the steps and gather all ingredients and equipment.
- Ingredient Preparation (5 minutes)
- Measure and prepare all ingredients as per the recipe.
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan.
- Mixing Wet Ingredients (5 minutes)
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until smooth.
- Mixing Dry Ingredients (5 minutes)
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combining Ingredients (10 minutes)
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts if using.
- Baking (50 minutes)
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Cooling (10 minutes)
- Allow the bread to cool in the pan for 10 minutes.
- Final Cooling & Storage (10 minutes)
- Remove the bread from the pan and let it cool completely on a wire rack.
- Store in an airtight container once completely cooled.
This timeline helps guarantee a smooth workflow and efficient use of time while making your homemade pumpkin bread.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 350°F (175°C) and grease the loaf pan.
In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until smooth.
In another bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chopped walnuts if using.
Pour the batter into the prepared loaf pan.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes.
Remove the bread from the pan and let it cool completely on a wire rack.
Serving Tips
- With Cream Cheese Frosting: Spread a layer of cream cheese frosting on top for a rich and tangy complement to the spiced bread.
- Toasted with Butter: Lightly toast slices and add a pat of butter for a warm and comforting treat.
- Served with Coffee or Tea: Pair with a hot cup of coffee or tea to enhance the cozy flavors of the pumpkin bread.
- Topped with Whipped Cream: Add a dollop of whipped cream for an extra touch of sweetness and creaminess.
- Accompanied by Fresh Fruit: Serve alongside a bowl of fresh berries or sliced apples for a revitalizing contrast.
Storage
To store homemade pumpkin bread, place it in an airtight container at room temperature for up to three days.
For longer storage, freeze slices wrapped individually in plastic wrap.
Freezing
To freeze pumpkin bread, wrap it tightly in plastic wrap and aluminum foil.
Store it in an airtight container or freezer bag.
It can last up to three months.
Reheating
To reheat homemade pumpkin bread, wrap slices in aluminum foil.
Warm in a 300°F (150°C) oven for 10 minutes.
This guarantees it remains moist and flavorful.
Final Thoughts
Homemade pumpkin bread is a delightful treat that’s both easy to make and deliciously comforting.
With its warm spices and moist texture, it’s perfect for any occasion.
Whether you enjoy it as a dessert, snack, or breakfast, this pumpkin bread is sure to please.
Feel free to customize it by adding your favorite mix-ins like chocolate chips or dried cranberries.
Remember to store it properly to keep it fresh for a few days.
Enjoy the cozy flavors of fall with this homemade classic!
Frequently Asked Questions
Can I Substitute Fresh Pumpkin Puree for Canned?
Yes, you can substitute fresh pumpkin puree for canned. Use the same amount, 1 cup. Confirm it’s well-drained and smooth for consistency. Adjust moisture if needed, as fresh puree might be slightly more watery than canned.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, replace all-purpose flour with 1 3/4 cups gluten-free flour blend containing xanthan gum. Verify thorough mixing to integrate the blend. Test for doneness by inserting a toothpick; it should come out clean.
What Can I Use Instead of Vegetable Oil?
Replace vegetable oil with an equal measure of melted coconut oil or unsweetened applesauce. For each half cup, verify your choice is liquefied and cooled to room temperature. This maintains moisture while altering flavor slightly.
Can I Omit the Eggs for a Vegan Version?
Yes, you can omit the eggs. Replace each egg with 1/4 cup applesauce or mashed banana. This adds moisture and binds the ingredients. Make certain you mix thoroughly for a consistent batter. Enjoy your vegan version!
How Can I Make the Bread Less Sweet?
Reduce the sugar to 1 cup. Balance sweetness by adding 1/4 cup unsweetened applesauce, which maintains moisture. Make certain you sift dry ingredients before mixing for even distribution. Taste test batter to adjust sweetness as needed.
Homemade Pumpkin Bread
Equipment
- 1 Loaf pan
- 1 large mixing bowl
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Spatula
- 1 Wire rack
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F (175°C) and grease the loaf pan.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, eggs, and sugar until smooth.
- In another bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes.
- Remove the bread from the pan and let it cool completely on a wire rack.
Notes
