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- 1 cup pumpkin puree (canned or fresh) - 1/2 cup vegetable oil - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) In this recipe, I use pumpkin puree as the main star. It gives the bread a rich flavor. You can use canned or fresh puree. Both work well! The oil helps keep the bread moist, while granulated and brown sugar add sweetness and depth. Eggs bind the batter and give it a nice rise. The flour is the base of the bread. Baking soda and baking powder help it rise perfectly. The spices—cinnamon, nutmeg, and ginger—make this bread smell amazing. Salt balances the sweetness and flavors. If you like nuts or chocolate, add them! Walnuts or pecans add crunch. Chocolate chips bring a sweet surprise in every bite. {{ingredient_image_2}} - Preheat oven to 350°F (175°C). - Grease and flour a 9x5 inch loaf pan or line it with parchment paper. Start by setting your oven. A preheated oven helps the bread rise well. Greasing and flouring the pan prevents sticking. Parchment paper is a great option for easy removal. - Mix pumpkin puree, vegetable oil, granulated sugar, and brown sugar. In a large bowl, add the pumpkin puree. Then, pour in the vegetable oil. Add both sugars next. Stir until smooth. This mixture gives flavor and moisture to the bread. - Incorporate eggs one at a time and add vanilla extract. Now, add the eggs one at a time. Mix well after each egg. This step helps the batter become fluffy. Finally, stir in the vanilla extract for added flavor. - Whisk together all-purpose flour, baking soda, baking powder, and spices. In another bowl, whisk the flour with the baking soda and baking powder. Then, add the spices: cinnamon, nutmeg, and ginger. This mix brings warmth and depth to your bread. - Gradually mix dry ingredients into wet ingredients until just combined. Slowly add the dry mix to the wet mixture. Stir gently until just combined. It’s okay to have a few lumps. Overmixing can make the bread tough. - Fold in walnuts, pecans, or chocolate chips if desired. If you like a crunch, fold in chopped nuts or chocolate chips. This step is optional but adds great texture and taste. - Pour batter into prepared pan and bake for 60-70 minutes. Pour the batter into your prepared pan. Smooth the top with a spatula. Place it in the oven and bake for 60 to 70 minutes. Check with a toothpick to see if it’s done. - Remove from oven and cool in pan for 10 minutes before transferring to wire rack. Once baked, take the bread out of the oven. Let it cool in the pan for about 10 minutes. After that, transfer the bread to a wire rack. This cooling helps keep the bread moist. Do not overmix the batter. Overmixing can make the bread tough and dry. Mix until just combined. This helps keep your pumpkin bread soft and moist. To check if the bread is done, use a toothpick. Insert it into the center of the loaf. If it comes out clean, the bread is ready. If not, bake it a bit longer. You can add more spice to your pumpkin bread. Try adding a pinch of allspice or cloves for a warm flavor. You can also use different extracts. Almond or maple extract can give a nice twist. For a lovely presentation, slice the bread and serve it on a pretty plate. Drizzle honey or maple syrup over the slices. A sprinkle of cinnamon on top adds a nice touch. You can also serve it with cream cheese or butter for extra flavor. Pro Tips Choose Quality Pumpkin Puree: Using high-quality pumpkin puree, either canned or fresh, will enhance the flavor of your bread. If using fresh, ensure it’s well-pureed for a smooth texture. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense bread, so a few lumps are perfectly fine for a moist outcome. Experiment with Spices: Feel free to adjust the spices according to your taste. Adding a pinch of cloves or allspice can give your pumpkin bread a unique twist! Cooling is Key: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain moisture and prevents breakage. {{image_4}} If you want a nut-free pumpkin bread, simply leave out the nuts. This bread is still soft and tasty without them. You can add extra ingredients like seeds for crunch. Try sunflower seeds or pumpkin seeds. They add a fun texture and are safe for those with nut allergies. To make this recipe vegan, replace the eggs and oil. You can use flaxseed meal to replace the eggs. Mix one tablespoon of flaxseed with three tablespoons of water per egg and let it sit for a few minutes. For the oil, use unsweetened applesauce. It keeps the bread moist and adds a hint of sweetness. If you need gluten-free options, swap the all-purpose flour. Almond flour or coconut flour are great choices. You can also use a gluten-free all-purpose blend. Just check that it has xanthan gum added, as it helps to bind the ingredients together. Adjust the liquid in the recipe if using coconut flour, as it absorbs more moisture. After baking, let your pumpkin bread cool in the pan for about 10 minutes. This step helps it hold its shape. Next, carefully move it to a wire rack. Let it cool completely before storing. This prevents moisture from building up, which can make the bread soggy. If you plan to eat your pumpkin bread soon, store it in the fridge. Wrap it tightly in plastic wrap or foil. This keeps it fresh for up to a week. If you want to save some for later, freezing works great. Slice the bread before freezing. Wrap each slice in plastic wrap and then place them in a freezer bag. This way, you can grab a slice whenever you want. When stored correctly, pumpkin bread can last a week in the fridge. If frozen, it stays good for about three months. Just remember to label your bags with the date. This helps you keep track of how long it's been in the freezer. Enjoying homemade pumpkin bread is always a treat! Yes, you can use fresh pumpkin! Fresh pumpkin gives a different taste and texture. To use it, start with a small pumpkin. Cut it in half, scoop out the seeds, and roast the halves until soft. Once it's cool, scoop out the flesh and mash it. Measure out 1 cup for your recipe. This will add a fresh flavor to your pumpkin bread. To check if your pumpkin bread is done, use a toothpick. Insert it in the center of the loaf. If it comes out clean, your bread is ready. If it has batter on it, bake for a few more minutes. You can also look for a golden-brown crust. The bread should feel firm to the touch. Pumpkin bread pairs well with many toppings. Try spreading butter or cream cheese on a warm slice. You can also drizzle honey or maple syrup for extra sweetness. For a crunch, add some chopped nuts on top. Enjoy it with a cup of coffee or tea for a cozy treat! This post covered the easy steps to make delicious pumpkin bread. I shared ingredient lists, baking instructions, and tips to perfect your bread. You can customize it with nuts or chocolate chips. Remember to cool it properly for the best taste and texture. Pumpkin bread also stores well in the fridge and can even be frozen. Enjoy experimenting with flavors and serving it in fun ways. I hope you feel ready to bake a tasty loaf!

Deliciously Spiced Pumpkin Bread

A moist and flavorful pumpkin bread spiced with cinnamon, nutmeg, and ginger, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5 inch loaf pan by greasing and lightly flouring it, or for an easy release, line it with parchment paper.
  • In a large mixing bowl, thoroughly combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Stir until the sugars have completely dissolved and you achieve a smooth, cohesive mixture.
  • Gradually add the eggs to the pumpkin mixture, incorporating them one at a time. Follow this by blending in the vanilla extract until everything is well combined.
  • In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt until evenly mixed.
  • Slowly add the dry ingredients to the wet mixture, stirring gently. Mix just until the ingredients are combined; a few lumps in the batter are perfectly acceptable and will lead to a moist bread.
  • If you desire extra texture and flavor, gently fold in the chopped walnuts or pecans and/or chocolate chips at this stage.
  • Pour the batter into the prepared loaf pan, using a spatula to smooth the top for an even bake.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
  • Once baked, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. After this, carefully transfer the loaf to a wire rack to cool completely.

Notes

For an inviting presentation, slice the pumpkin bread and serve it on a decorative plate. Drizzle with honey or maple syrup and sprinkle with cinnamon for an autumn touch.
Keyword baking, fall recipes, pumpkin bread