Tender Pumpkin Bread

why make this recipe

This pumpkin bread is soft and full of warm spice. It uses canned pumpkin and common pantry items. You can make it for breakfast, snacks, or to share. It is easy and makes two loaves.

introduction

This recipe makes tender pumpkin bread with a mild oil and warm spices. The batter is simple to mix and the loaves bake up moist. The top gets a light crunch from a bit of sugar.

how to make Tender Pumpkin Bread

Follow the steps below in order. Use room temperature eggs for best texture. Do not overmix the batter. Bake until a toothpick comes out clean.

Ingredients :

• 1 can (15 oz) pumpkin puree
• 4 large eggs, at room temperature
• 1 cup mild oil (such as extra virgin olive oil)
• 1 tbsp bourbon or vanilla extract
• 1 1/2 cups granulated sugar
• 1 cup packed dark brown sugar
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine salt
• 2 tbsp pumpkin pie spice blend
• Oil or nonstick baking spray, for pans
• 3 tbsp sugar, divided

Directions :

1. Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans with oil or nonstick baking spray.
2. In a large bowl, mix together the pumpkin puree, eggs, oil, and extract (bourbon or vanilla).
3. Add the granulated sugar and dark brown sugar to the pumpkin mixture and mix well.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
6. Divide the batter evenly between the prepared pans.
7. Sprinkle the tops with the 3 tablespoons of sugar.
8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Once done, let the bread cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

how to serve Tender Pumpkin Bread

Slice the bread after it cools. Serve plain or spread with butter or cream cheese. It goes well with coffee or tea. Warm a slice for 10-15 seconds in the microwave for a cozy bite.

how to store Tender Pumpkin Bread

Let the bread cool fully. Wrap each loaf or slices tightly in plastic wrap or foil. Store at room temperature for up to 3 days. For longer storage, keep in the fridge for up to 1 week. To freeze, wrap well and freeze up to 3 months. Thaw at room temperature or in the fridge.

tips to make Tender Pumpkin Bread

• Use room temperature eggs for a smoother batter.
• Measure flour by spooning into the cup and leveling with a knife. Too much flour makes the bread dense.
• Mix the dry and wet ingredients until just combined. Do not overmix.
• Check the loaves at 60 minutes. Ovens vary, so use a toothpick to test doneness.
• Let the bread cool a bit before removing from pans to keep it from breaking.

variation (if any)

• Add 1 cup chopped nuts or chocolate chips to the batter for extra texture.
• Swap the bourbon for vanilla extract if you prefer no alcohol.
• For a sweeter top, mix cinnamon with the 3 tablespoons of sugar before sprinkling.

FAQs

Q: Can I use fresh pumpkin instead of canned?
A: Yes. Cook and puree the pumpkin first and drain excess water. Use the same amount (15 oz).

Q: Can I make one large loaf instead of two?
A: Yes. Use a large loaf pan and adjust baking time. Start checking at 60 minutes and allow extra time if needed.

Q: Can I reduce the sugar?
A: You can cut sugar a little, but it may change texture and moisture. Reduce by up to 1/2 cup total and watch the taste.

Q: Can I use a different oil?
A: Yes. Use a mild oil like vegetable or canola for a neutral taste. Olive oil will add a light flavor.

Conclusion

For another moist pumpkin bread idea and extra tips, see this recipe: Incredibly Moist Pumpkin Bread – Kitchen Fun With My 3 Sons.

Tender Pumpkin Bread

Print Recipe

Pin Recipe

Soft and spiced pumpkin bread, perfect for breakfast or snacks. Easy to make and yields two delicious loaves.

• Total Time: 85 minutes
• Yield: 2 loaves 1x

Ingredients

Scale 1x2x3x

• 1 can (15 oz) pumpkin puree
• 4 large eggs, at room temperature
• 1 cup mild oil (such as extra virgin olive oil)
• 1 tbsp bourbon or vanilla extract
• 1 1/2 cups granulated sugar
• 1 cup packed dark brown sugar
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp fine salt
• 2 tbsp pumpkin pie spice blend
• Oil or nonstick baking spray, for pans
• 3 tbsp sugar, divided

Instructions

1. Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans with oil or nonstick baking spray.
2. In a large bowl, mix together the pumpkin puree, eggs, oil, and extract (bourbon or vanilla).
3. Add the granulated sugar and dark brown sugar to the pumpkin mixture and mix well.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
6. Divide the batter evenly between the prepared pans.
7. Sprinkle the tops with the 3 tablespoons of sugar.
8. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Once done, let the bread cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature eggs for best texture. Do not overmix the batter.

• Author: kaoucheegmail-com
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 20g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8.5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg

Keywords: pumpkin bread, quick bread, fall recipes, baking, easy recipes