Imagine the warm scent of cinnamon and nutmeg wafting through your kitchen as you bake this delightful Cinnamon Pumpkin Bread.
It’s a simple recipe that transforms humble ingredients into a cozy, indulgent treat.
With each step, the mixture of pumpkin puree and spices evolves into a perfectly moist and flavorful loaf.
This comforting dessert is perfect for any occasion. Let’s bring this delicious bread to life together.
Kitchen Tools Required
- 1 loaf pan
- 1 mixing bowl
- 1 whisk
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Cook & Prep Time
To efficiently manage your time while making Cinnamon Pumpkin Bread, here’s a suggested timeline that includes prep work, cooking activities, and additional time needed for reading and reviewing the recipe:
- Reading and Preparation (10 minutes)
- Spend about 5 minutes reading the recipe thoroughly to understand the steps and gather all necessary equipment and ingredients.
- Use the remaining 5 minutes to measure out all the ingredients and prepare your workspace.
- Prep Time (15 minutes)
- Preheat your oven to 350°F (175°C) and grease the loaf pan (2 minutes).
- In the mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until well blended (5 minutes).
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger (3 minutes).
- Gradually add the dry ingredients to the wet mixture and stir with a spatula until just combined (5 minutes).
- Cooking Time (60 minutes)
- Pour the batter into the prepared loaf pan and smooth the top (2 minutes).
- Place the loaf pan in the preheated oven and bake for about 60 minutes.
- During this time, you can clean up your workspace and wash dishes.
- Resting and Cooling Time (10 minutes)
- Allow the bread to cool in the pan for 10 minutes.
- During this time, prepare a wire rack for cooling the bread.
- Final Cooling and Slicing (10 minutes)
- Remove the bread from the pan and transfer it to a wire rack to cool completely (5 minutes).
- Once cooled, slice the bread as desired (5 minutes).
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat your oven to 350°F (175°C).
Grease the loaf pan lightly with oil or cooking spray.
In the mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until well blended.
In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet mixture and stir with a spatula until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for about 60 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 transfer it to a wire rack to cool completely before slicing.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a creamy contrast to the spiced flavors.
- Honey Butter: Spread some honey butter on a warm slice to enhance the sweetness and add a rich, buttery taste.
- Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for a delightful dessert pairing.
- Cream Cheese: Smear with cream cheese for a tangy twist that complements the pumpkin spice.
- Hot Beverage: Pair with a cup of coffee or spiced tea to enhance the cozy, autumnal experience.
Storage
To store Cinnamon Pumpkin Bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
Alternatively, refrigerate for a week.
Freezing
To freeze cinnamon pumpkin bread, wrap it tightly in plastic wrap, then foil.
Store in an airtight container for up to three months.
Thaw at room temperature before serving.
Reheating
To reheat cinnamon pumpkin bread, wrap it in aluminum foil and warm it in a preheated oven at 325°F (163°C) for 10-15 minutes.
Make sure it remains moist.
Final Thoughts
Cinnamon Pumpkin Bread is a delightful treat that combines the warm flavors of autumn spices with the richness of pumpkin.
It’s perfect for a cozy dessert or a sweet breakfast option.
With its simple preparation and delicious taste, this bread is sure to become a favorite.
Enjoy it on its own, or with a spread of butter or cream cheese for an extra indulgence.
Remember to store any leftovers in an airtight container to maintain freshness.
Happy baking!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can use fresh pumpkin by roasting and pureeing it until smooth. Make certain you drain excess liquid for the right consistency. Substitute equal amounts, but note that fresh puree may have a slightly different moisture content.
How Can I Make This Recipe Gluten-Free?
Replace the all-purpose flour with a gluten-free flour blend. Confirm the blend contains xanthan gum for structure. Mix as directed, avoid over-mixing for a moist texture, and check for doneness with a toothpick at 60 minutes.
What Is the Best Way to Prevent the Bread From Sinking in the Middle?
You can prevent the bread from sinking by ensuring accurate measurements, using fresh baking soda, and not over-mixing. Bake at the correct temperature and avoid opening the oven door too early. Cool the bread gradually.
Can I Substitute Honey for Sugar in This Recipe?
You can substitute honey for sugar by using 3/4 cup of honey for every 1 cup of sugar. Reduce the liquid by 1/4 cup and lower the oven temperature by 25°F to prevent over-browning.
How Can I Make This Bread Vegan-Friendly?
Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use coconut oil instead of vegetable oil. Substitute sugar with maple syrup or agave. Confirm all ingredients are plant-based.
Cinnamon Pumpkin Bread
Equipment
- 1 Loaf pan
- 1 Mixing bowl
- 1 Whisk
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 1/2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the loaf pan lightly with oil or cooking spray.
- In the mixing bowl, whisk together the pumpkin puree, eggs, vegetable oil, water, and sugar until well blended.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet mixture and stir with a spatula until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 60 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 transfer it to a wire rack to cool completely before slicing.
Notes
