Description
This pumpkin bread recipe delivers an exceptionally moist and flavorful loaf, imbued with the warm, comforting spices of autumn. It’s perfect for a crisp morning breakfast, a cozy afternoon snack, or a thoughtful homemade gift. The combination of pumpkin purée, aromatic spices, and a touch of oil ensures a tender crumb and a rich, satisfying taste that captures the essence of fall in every bite.
Ingredients:
- 3 1/2 cups all-purpose flour
- 3 cups granulated sugar
- 4 large eggs
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 15 oz (425g) pumpkin purée (not pumpkin pie filling)
- 3/4 cup vegetable oil (such as canola or sunflower oil)
- 2/3 cup water
Preparation:
Step 1: Preheat and Prepare Pans:
Preheat your oven to 350°F (175°C). This temperature ensures even baking and prevents the bread from drying out. Line two 8×4-inch loaf pans with parchment paper, leaving an overhang for easy removal. Lightly grease the bottom and sides of the parchment paper with cooking spray or butter. This ensures the bread releases cleanly and prevents sticking.
Step 2: Combine Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves. Whisking is essential to evenly distribute the leavening agents (baking soda and baking powder) and spices throughout the flour, ensuring a consistent texture and flavor.
Step 3: Mix Wet Ingredients:
In a separate large bowl, crack in 4 large eggs. Use a whisk or hand mixer to beat the eggs lightly until they are broken up and slightly frothy. Add the pumpkin purée, vegetable oil, and water to the bowl. Whisk these ingredients together until the mixture is smooth and well combined. This step creates the base for the moist batter.
Step 4: Make the Batter:
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, gently stir until just combined and moistened. Be careful not to overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough, dense bread. A few streaks of flour are okay at this stage.
Step 5: Pour and Bake:
Divide the batter evenly between the prepared loaf pans. You can use a kitchen scale to ensure each pan has the same amount of batter for even baking. Smooth the tops of the batter with a spatula. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean. If the tops of the loaves start to brown too quickly, you can tent them loosely with aluminum foil to prevent burning.
Step 6: Cool and Serve:
Remove the baked loaves from the oven and allow them to cool in the pans for 10 minutes before removing them to wire racks to cool completely. Cooling the bread in the pans prevents it from collapsing and makes it easier to handle. Once completely cooled, slice and enjoy!
Why You’ll Love This Recipe
- Incredibly Moist Texture: The combination of pumpkin purée and oil ensures a tender, moist crumb that stays delicious for days.
- Perfectly Spiced: The blend of warm spices creates a comforting and aromatic flavor profile.
- Easy to Make: This recipe is straightforward and requires minimal effort, making it ideal for both beginner and experienced bakers.
- Versatile: Enjoy it for breakfast, dessert, or as a thoughtful homemade gift.
- Freezable: Makes two loaves – enjoy one now and freeze the other for later!
Serving Suggestions:
- Serve warm with a pat of butter or a dollop of cream cheese.
- Dust with powdered sugar for an elegant presentation.
- Pair with a cup of coffee, tea, or a glass of milk.
- Toast slices and spread with pumpkin spice butter or Nutella.
- Make pumpkin bread French toast for a decadent breakfast.
Tips:
- Use Quality Ingredients: Fresh spices and good-quality pumpkin purée will enhance the flavor of the bread.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined.
- Check for Doneness: Use a toothpick to check for doneness. If it comes out with a few moist crumbs, it’s ready.
- Cool Completely: Allow the bread to cool completely before slicing to prevent it from crumbling.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Substitute 1 cup of pumpkin puree with mashed sweet potato or butternut squash for a twist.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: About 1 hour 10 minutes
- Servings: 2 loaves
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)
- Calories: Approximately 350-400 per slice
- Protein: 5-7 grams per slice
- Sodium: 250-300 mg per slice
Conclusion
This Incredibly Moist Pumpkin Bread is a must-bake for anyone who loves the flavors of fall. Its tender texture, aromatic spices, and easy preparation make it a winning recipe for any occasion. Whether you’re enjoying a slice with your morning coffee or gifting a loaf to a friend, this pumpkin bread is sure to bring joy and warmth to your day. Enjoy the delightful flavors of autumn with every bite!
Questions and Answers
Q1: Can I use pumpkin pie filling instead of pumpkin purée?
A: No, it’s best to use plain pumpkin purée (100% pumpkin) rather than pumpkin pie filling, which contains added sugars and spices that can alter the recipe’s outcome.
Q2: Can I freeze this pumpkin bread?
A: Absolutely! Wrap the cooled loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.
Q3: Can I add nuts or chocolate chips to this recipe?
A: Yes, you can! Feel free to add about 1 cup of chopped walnuts, pecans, or chocolate chips to the batter before pouring it into the loaf pans.
Q4: What can I do if the top of the bread is browning too quickly?
A: If the top of the bread is browning too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking. This will help to prevent it from burning.
Q5: Can I make this recipe into muffins instead of bread?
A: Yes, you can make muffins! Line a muffin tin with paper liners or grease it well. Fill each muffin cup about 2/3 full and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
