Fall In Love With Pumpkin Bread

As Autumn arrives, it’s time to embrace the flavors of the season. One of the most iconic fall treats is pumpkin bread, a moist and spiced quick bread that has been a staple in my family for generations. Whether enjoyed with your morning coffee or as a dessert, pumpkin bread is simple to make and perfect for sharing.

Here is the recipe my family has used from time to time over the years.

Dry Ingredients:
– 1 ¾ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ¼ teaspoon ground ginger (optional, for extra spice)

Wet Ingredients:
– 1 cup pumpkin puree (canned or homemade)
– 2 large eggs
– ½ cup vegetable oil (or melted butter for a richer taste)
– ½ cup granulated sugar
– ½ cup brown sugar, packed
– 1 teaspoon pure vanilla extract

Optional Mix-ins:
– ½ cup chopped nuts (walnuts or pecans)
– ½ cup chocolate chips or dried cranberries

Instructions:

Step 1: Prepare the Oven and Loaf Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray, or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, cloves, and ginger). This will ensure that the spices are evenly distributed throughout the bread.

Step 3: Blend the Wet Ingredients
In a large bowl, whisk the pumpkin puree, eggs, vegetable oil, both sugars, and vanilla extract until smooth. This creates a rich, flavorful base for the bread.

Step 4: Combine the Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can make the bread dense. If you’re adding nuts, chocolate chips, or dried cranberries, fold them into the batter at this point.

Step 5: Pour and Bake
Pour the batter into the prepared loaf pan and spread it evenly. Place the pan in the oven and bake for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and slightly cracked.

Step 6: Cool and Serve
Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely. For the best flavor, let it sit for a few hours or overnight before slicing.

Storage Tips:

Pumpkin bread stays moist for several days. Wrap it tightly in plastic wrap or store it in an airtight container. You can also freeze it for up to 3 months. Just slice the bread, wrap the slices individually, and freeze them for an easy snack whenever the craving strikes.

Enjoy Your Pumpkin Bread!

Pumpkin bread is a versatile treat that pairs beautifully with a little bit of butter or powdered sugar on top. Whether enjoyed as a breakfast treat, a midday snack, or a dessert, this pumpkin bread recipe is sure to become a fall favorite.

Tips and Variations:

Healthier Swap: Substitute half of the all-purpose flour with whole wheat flour for added fiber, or use maple syrup or honey instead of sugar for a natural sweetness.

Spice it Up: If you prefer stronger spice flavors, increase the amount of cinnamon and nutmeg or add a pinch of cardamom.

Add a Topping: Sprinkle the top with a cinnamon-sugar mixture before baking for a crunchy, sweet topping, or drizzle a glaze over the cooled bread for an extra touch of sweetness.

Happy baking!

For more Fall baking ideas, check out this article.

Sloan Stephens

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