Pumpkin bread is more than just a seasonal treat; it’s a symbol of warmth, comfort, and the joys of autumn. With its inviting aroma and moist texture, this delightful loaf is perfect for cozy mornings, afternoon snacks, or evening desserts. Whether you’re a seasoned baker or just starting out, this pumpkin bread recipe is sure to become a staple in your kitchen.
Recipe
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 cup pumpkin puree (canned or homemade)
- ½ cup chopped nuts or chocolate chips (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
- Add Wet Ingredients: Gradually add the vegetable oil and pumpkin puree to the egg mixture, mixing well after each addition.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay. If you’re adding nuts or chocolate chips, gently fold them into the batter at this stage.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end of the baking time to prevent over-browning.
- Cool and Serve: Once baked, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy slices of warm pumpkin bread with a dollop of whipped cream or cream cheese, if desired.
Tips and Variations:
- For extra moisture and flavor, substitute some of the vegetable oil with unsweetened applesauce.
- Feel free to customize your pumpkin bread by adding your favorite mix-ins such as raisins, dried cranberries, or shredded coconut.
- If you prefer a gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour.
- To make mini pumpkin loaves, divide the batter among smaller loaf pans and adjust the baking time accordingly.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
In conclusion, this pumpkin bread recipe is a simple yet satisfying way to embrace the flavors of fall. Whether you’re baking it for yourself or sharing it with loved ones, its delicious aroma and moist texture are sure to bring warmth and comfort to any occasion. So, roll up your sleeves, preheat your oven, and get ready to enjoy a slice of homemade goodness. Happy baking!
