Easy Pumpkin Bread Recipe
User Reviews
5
Easy Pumpkin Bread Recipe
Description
The Easy Pumpkin Bread Recipe blends all-purpose flour with baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves to create a spiced dry mix. Pumpkin puree, white and brown sugars, oil, buttermilk, eggs, and vanilla extract are whisked separately before combining with the dry ingredients just until blended, ensuring a soft batter.
Baked at 350°F in a loaf pan lined with parchment paper for easy removal, the bread comes out tender and moist with balanced sweetness and spice. A smooth glaze made from powdered sugar, milk, and vanilla can be drizzled over the cooled loaf, adding a creamy sweet contrast to the pumpkin spices.
Letting the bread cool fully on a wire rack preserves its texture. Covering loosely with foil during baking can prevent over-browning. This bread is suitable for breakfast, snacks, or dessert, offering the seasonal flavors of pumpkin with warming spice notes and a soft texture.
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cloves ground
- 1 cup pumpkin not pumpkin pie filling, puree
- 1/2 cup granulated sugar white
- 1/2 cup brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup buttermilk
- 2 egg large
- 1 teaspoon vanilla extract
- GLAZE:
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Spray a 9x5 loaf pan with nonstick cooking spray and line it with parchment paper in a way that has paper handles. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
- In a separate large bowl, whisk together the pumpkin puree, white granulated sugar, brown sugar, oil, buttermilk, eggs, and vanilla until fully combined.
- Add the dry ingredients to the pumpkin mixture and mix just until combined.
- Pour the batter into the prepared loaf pan, using a spatula level at the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the bread starts getting brown too quickly, cover loosely with foil when baking.
- When done, transfer to a wire rack to cool for 15 minutes. Lift the pumpkin bread from the pan using the paper handles and place it on the wire rack to cool completely
- Mix glaze ingredients in a bowl until smooth, drizzle on top of the fully cooled bread.
- Once the glaze has settles, slice and serve the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 313mg | 13% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 4838IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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