Pumpkin Bread Recipe

Pumpkin bread is a quick bread that has been spiced and is made up of pumpkin purée, eggs, oil, sugar and flour; it rises due to the presence of baking soda. Plain pumpkin purée should be used, not pumpkin pie filling, since the latter already contains both sugar and spices and would alter the recipe. The purée contributes moisture and a slight earthy sweetness, while cinnamon, ginger, nutmeg and cloves give the dish its autumn flavour.

Why You’ll Love This Recipe

•Simple mix-and-bake method with no mixer
•Moist crumb that stays soft for days
•Warm, balanced spice that does not overpower the pumpkin
•Easy to customize with nuts, raisins or chocolate chips
•Freezes well for later
•Makes the house smell like a bakery

Easy Pumpkin Bread Recipe (Moist, Spiced & Baked in One Loaf Pan)

Bake an easy pumpkin bread with canned pumpkin purée, cinnamon, ginger, nutmeg and cloves. Moist inside, golden outside, and ready in about 1 hour 20 minutes.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

Ingredients

For the bread:

• •1 cup 245 g canned pumpkin purée (not pie filling)
• •1 cup 240 ml vegetable oil or melted coconut oil
• •2 large eggs at room temperature
• •1 cup 200 g granulated sugar
• •1/2 cup 100 g brown sugar
• •2 cups 250 g all-purpose flour
• •1 teaspoon baking soda
• •1/2 teaspoon salt
• •2 teaspoons ground cinnamon
• •1 teaspoon ground ginger
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves

Optional add-ins:

• •1/2 cup walnuts or pecans
• •1/2 cup raisins or chocolate chips

Method

 

Step-by-Step Instructions

Get the pan ready.

1. Preheat the oven to 350°F (175°C) and grease and flour a 9 by 5 inch loaf pan.

Combine the wet ingredients.

1. Whisk the pumpkin, oil and eggs together until they are smooth, then add both sugars.

Combine the dry ingredients

1. In a different bowl mix the flour, baking soda, the salt and the spices.

Combine by adding

1. The dry mixture to the wet one and then stir gently until the ingredients are just combined.

Add the extras.

1. If you are using them, fold in the nuts, raisins or chocolate chips.
2. Bake by pouring the batter into the pan and then baking it for 55 to 65 minutes until a toothpick comes out clean.

That’s fine

1. Let it cool in the pan for ten minutes and then transfer the loaf to a rack before slicing.

Tips for the Best Pumpkin Bread

1. Look at the label on the can; it must list pumpkin purée, not pie filling.
2. •Use eggs that are at room temperature since they mix more evenly.
3. Mix in just until the ingredients are combined; overmixing will result in a tough loaf.
4. Toast the nuts; a few minutes’ cooking in a dry skillet will enhance their flavour.
5. If the top browning occurs too quickly, cover it with foil, and carry out this action in the last 15 minutes of baking.

What to Serve with Pumpkin Bread

1. You can serve the slices with coffee, tea or a tablespoon of cream cheese; alternatively, a warm slice with butter or a scoop of vanilla ice cream may be used as a dessert.

Easy Variations

1. For cranberry, use dried cranberries rather than raisins.
2. Cream cheese swirl: before baking, mix the sweetened cream cheese into the batter.
3. •Espresso: add a teaspoon of espresso powder for a deeper flavor.
4. For the muffins, bake the batter in a muffin tin that has been lined for 25 to 30 minutes.
5. To make it richer, substitute half of the oil with melted butter.
6. For the lighter loaf, substitute half of the oil with unsweetened applesauce, although the result will be a bit denser.

Storage and Reheating

1. If the bread is kept in wrapping or in a sealed container it will last for four to five days; it can be frozen whole or in slices for up to three months and when you’re ready to eat it, warm a slice in the microwave for around 15 seconds.

Frequently Asked Questions

May I use pumpkin pie filling?

1. No, because it contains sugar and spices and would throw the recipe off.

Can I use fresh pumpkin?

1. Yes. Roast it, purée it, and drain off extra liquid. Canned purée gives more reliable results.
2. My loaf sank in the middle because it may have been underbaked or the oven door may have been opened too early. Bake the loaf until a toothpick comes out clean.

Can I reduce the amount of sugar?

1. Yes, you can reduce it a bit, but the loaf will then be a bit less moist and tender.

Is it possible to prepare it without using any nuts?

1. Yes, the inclusion of the nuts is optional.

Notes

Pumpkin bread is easy to prepare and suits any autumn morning. Use plain purée, stir it gently and allow the loaf to cool before cutting it. Have you tried it? Please leave a comment with your favourite addition.