Imagine the warm aroma of spices like cinnamon and nutmeg wafting through your kitchen as you bake a delightful loaf of pumpkin bread.
This simple yet heartwarming recipe is perfect for cozy afternoons, turning basic pantry ingredients into a moist, flavorful treat.
As the ingredients meld and transform in the oven, you’ll find yourself anticipating that first delicious slice.
Let’s bring this comforting dish to life together.
Kitchen Tools Required
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 loaf pan
- 1 spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 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 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while making the Easy Pumpkin Bread, follow this timeline:
- Reading and Preparation (5 minutes)
- Take a few minutes to read through the entire recipe and gather all the necessary ingredients and equipment.
- Preheating and Greasing (5 minutes)
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with oil or cooking spray.
- Mixing Dry Ingredients (5 minutes)
- In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Mixing Wet Ingredients (5 minutes)
- In a medium mixing bowl, combine the wet ingredients: pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract until well mixed.
- Combining Ingredients (2 minutes)
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
- Be careful not to overmix.
- Transferring Batter and Smoothing Top (2 minutes)
- Transfer the batter into the prepared loaf pan and smooth the top with the spatula.
- Baking (60 minutes)
- Place the loaf pan in the preheated oven and bake for 60 minutes.
- Check for doneness with a toothpick.
- Cooling in Pan (10 minutes)
- Allow the pumpkin bread to cool in the pan for 10 minutes.
- Cooling on Rack (Additional Time)
- Transfer the pumpkin bread to a cooling rack to cool completely before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Grease a loaf pan with oil or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a medium mixing bowl, combine the pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract until well mixed.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
Transfer the batter into the prepared loaf pan, smoothing the top with the spatula.
Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the pumpkin bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Serving Tips
- Whipped Cream: A dollop of whipped cream adds a light, creamy contrast to the spiced flavors of the pumpkin bread.
- Cream Cheese Frosting: Spread a layer of cream cheese frosting on top for a rich and tangy twist.
- Maple Syrup Drizzle: Drizzle with maple syrup for an extra touch of sweetness and autumn flavor.
- Toasted Nuts: Sprinkle toasted nuts, such as walnuts or pecans, for added crunch and nuttiness.
- Fresh Berries: Serve with a side of fresh berries to add a fruity and invigorating element.
Storage
To store pumpkin bread, wrap it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to three days.
For longer storage, freeze slices in airtight bags.
Freezing
To freeze pumpkin bread, first cool it completely.
Wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container.
Freeze for up to three months.
Reheating
To reheat pumpkin bread, wrap slices in a damp paper towel and microwave for 10-15 seconds.
Alternatively, warm in the oven at 300°F for 5-10 minutes for a fresh taste.
Final Thoughts
This easy pumpkin bread recipe is a delightful treat perfect for fall or any time of the year.
With its warm spices and moist texture, it makes for a comforting dessert or snack.
Follow the instructions carefully to achieve the best results.
Remember not to overmix the batter to maintain a light and fluffy texture.
Feel free to add some chopped nuts or chocolate chips for extra flavor.
Enjoy your homemade pumpkin bread with a cup of tea or coffee.
Frequently Asked Questions
Can I Substitute the Vegetable Oil With Applesauce?
You can substitute vegetable oil with applesauce at a 1:1 ratio. This change reduces fat content but may slightly alter texture. Make certain applesauce is unsweetened to maintain flavor balance. Mix thoroughly to achieve even consistency.
What Is the Nutritional Information per Serving?
You can’t find specific nutritional information here, but generally, homemade pumpkin bread per serving contains approximately 200-250 calories, 10g fat, 30g carbohydrates, and 2g protein. It’s best to use a nutrition calculator for precise values.
How Can I Make This Recipe Gluten-Free?
To make it gluten-free, replace the all-purpose and whole wheat flours with 1 3/4 cups gluten-free flour blend. Use 1 teaspoon xanthan gum if your blend doesn’t include it. Mix as directed for perfect texture.
What Can I Use Instead of Canned Pumpkin Puree?
You can substitute canned pumpkin puree with 1 cup of homemade pumpkin puree. Roast peeled, cubed pumpkin at 400°F (204°C) for 25 minutes, blend until smooth. Confirm consistency matches canned puree for best results.
Is It Possible to Make This Recipe Vegan?
Yes, you can make it vegan. Substitute 1 cup applesauce for eggs and use 1/2 cup melted coconut oil instead of vegetable oil. Confirm sugar and vanilla extract are vegan. Follow remaining instructions for baking.
Easy Pumpkin Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Loaf pan
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 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 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan with oil or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- In a medium mixing bowl, combine the pumpkin puree, vegetable oil, eggs, sugar, and vanilla extract until well mixed.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
- Transfer the batter into the prepared loaf pan, smoothing the top with the spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the pumpkin bread to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
