Pumpkin bread is a quintessential fall treat, perfect for cozy mornings or as a delightful snack. This recipe yields a moist, spiced loaf that captures the essence of autumn with every bite. Whether you’re a seasoned baker or a novice, this pumpkin bread recipe is straightforward and sure to become a favorite.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup unsalted butter, softened
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the eggs and pumpkin: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pumpkin puree and vanilla extract until well combined.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense loaf.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Cool and serve: Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree? Yes, you can use fresh pumpkin. To do this, roast or steam the pumpkin until tender, then puree it in a blender or food processor until smooth. Make sure to drain any excess water to achieve the right consistency.
2. How do I store pumpkin bread? Store pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months. If freezing, wrap the bread tightly in plastic wrap and place it in a freezer-safe bag.
3. Can I add mix-ins to the pumpkin bread? Absolutely! Popular mix-ins include chocolate chips, chopped nuts (like walnuts or pecans), or dried fruits (like raisins or cranberries). Fold these into the batter just before pouring it into the loaf pan.
4. How can I make this recipe healthier? You can make a few substitutions to create a healthier version of pumpkin bread. Consider using whole wheat flour instead of all-purpose flour, reducing the sugar, or using a natural sweetener like honey or maple syrup. You can also replace some of the butter with unsweetened applesauce or Greek yogurt.
5. Why is my pumpkin bread dense? A dense pumpkin bread can result from overmixing the batter or using too much flour. Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. Mix the batter until just combined to avoid overworking the gluten.
6. Can I make this recipe gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for baking to achieve the best texture.
7. What can I serve with pumpkin bread? Pumpkin bread is delicious on its own, but it pairs wonderfully with a spread of butter, cream cheese, or even a drizzle of honey. For a more indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy baking and savoring this moist and flavorful pumpkin bread! If you have any other questions or need further assistance, feel free to ask. Happy baking!