why make this recipe

This pumpkin bread is simple and warm. It uses common ingredients and little work. You get a soft, moist loaf that smells like fall. It is good for breakfast, snacks, or gifts.

introduction

This recipe uses canned or homemade pumpkin puree, a bit of oil, eggs, flour, and warm spices. You mix wet and dry ingredients, bake in a loaf pan, and get a tender bread. It is easy for new bakers and quick when you want a cozy treat.

how to make Pumpkin Bread

Ingredients :
1 cup pumpkin puree, 1/2 cup vegetable oil, 1 cup sugar, 2 eggs, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, 1/2 cup walnuts or pecans (optional)

Directions :
Preheat the oven to 350°F (175°C) and grease a loaf pan. In a large bowl, mix together pumpkin puree, vegetable oil, and sugar until well combined. Beat in the eggs one at a time. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in nuts if using. Pour the batter into the prepared loaf pan. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

how to serve Pumpkin Bread

Slice the bread and serve at room temperature. Warm slices for 10-15 seconds in the microwave for a soft, fresh feel. Top with butter, cream cheese, or a light drizzle of maple syrup. It pairs well with coffee, tea, or milk.

how to store Pumpkin Bread

Cool the bread fully before storing. Wrap the loaf or slices in plastic wrap or store in an airtight container. Keep at room temperature for up to 3 days. For longer storage, freeze slices in a sealed bag for up to 3 months. Thaw at room temperature or warm gently.

tips to make Pumpkin Bread

Measure flour by spooning into the cup and leveling off to avoid a dry loaf.
Do not overmix after adding dry ingredients. Mix until just combined.
Check the loaf after 60 minutes. If the top browns too fast, cover loosely with foil.
Use room temperature eggs for a smoother batter.
If you like more spice, add 1/2 teaspoon ginger or a pinch of cloves.

variation (if any)

Add 1/2 cup chocolate chips instead of nuts for a sweeter loaf.
Mix in 1/2 cup raisins or dried cranberries for chew and color.
Replace half the oil with applesauce for a lighter version.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree fresh pumpkin until smooth. Use the same 1 cup measure.

Q: My bread is wet in the center after baking. What did I do wrong?
A: You may need more bake time. Test with a toothpick. If it comes out sticky, bake 5-10 more minutes and test again.

Q: Can I make muffins with this batter?
A: Yes. Bake in a muffin tin at 350°F (175°C) for about 18-22 minutes.

Q: Do I have to use nuts?
A: No. Nuts are optional. You can leave them out or replace with chips or dried fruit.

Conclusion

For another easy spiced pumpkin bread recipe and extra tips, see Pumpkin Bread – Once Upon a Chef.

Pumpkin Bread

Author: kaoucheegmail-com
Total Time: 85 minutes
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This pumpkin bread is simple and warm, perfect for breakfast, snacks, or gifts.

Ingredients

Scale

1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup walnuts or pecans (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix together pumpkin puree, vegetable oil, and sugar until well combined.
Beat in the eggs one at a time.
In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in nuts if using.
Pour the batter into the prepared loaf pan.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Measure flour by spooning into the cup and leveling off to avoid a dry loaf. Do not overmix after adding dry ingredients. Check the loaf after 60 minutes; if the top browns too fast, cover loosely with foil.

Prep Time: 15 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg

Keywords: pumpkin bread, quick bread, fall baking