Easy Pumpkin Bread Recipe
User Reviews
5
Easy Pumpkin Bread Recipe
Description
This pumpkin bread uses a mix of flours, including whole wheat pastry flour, blended with baking soda, baking powder, salt, cinnamon, and pumpkin spice. The wet ingredients include beaten eggs, coconut sugar for sweetness, pumpkin puree, melted butter, milk (including various types), and vanilla extract. The wet ingredients are lightly folded into the dry, preserving batter texture, then walnuts are gently mixed in for crunch.
The batter is poured into a loaf pan and baked at 350°F for 55-60 minutes until cooked through. Once cooled, the bread has a soft crumb with nutty, spiced notes and moist pumpkin flavor. The walnuts add texture and a mild bitterness balancing the sweetness.
This bread works well for breakfast or as a snack with coffee or tea. It’s adaptable with substitutions for flours and sugars noted in the recipe. Allowing it to cool before slicing ensures clean cuts and a better texture experience.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ⅔ cup whole wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin spice
Wet Ingredients:
- 2 egg lightly beaten, large
- 1 cup coconut sugar
- 1 cup pumpkin puree
- ⅓ cup unsalted butter melted and cooled, brand Vermont Creamery
- ¼ cup milk almond, coconut, oat, and regular milk would all work
- 1 teaspoon vanilla extract
As Garnish:
- 1 cup walnuts a few tablespoons more for garnishing, or pumpkin seeds
Instructions
- Pre-heat oven to 350 F degrees. Lightly butter a 9X5 loaf pan and set aside.
- Mix together the dry ingredients; all-purpose flour, whole wheat pastry flour, baking soda, baking powder, kosher salt, ground cinnamon, and pumpkin spice, in a small bowl. Set aside.
- Lightly beat eggs in a large bowl. Whisk in the coconut sugar. Add in pumpkin puree, melted (and cooled) butter, almond milk, and vanilla extract. Whisk until thoroughly combined.
- Gently fold the wet ingredients into the dry ones. Do not overmix.
- Fold in the walnuts.
- Transfer to the prepared loaf pan. If preferred, garnish with more nuts on top.
- Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
- When cool enough to handle, gently remove the loaf from the pan and let it cool on a wire rack for 30 minutes before slicing.
Notes
- If whole wheat pastry flour is unavailable, substitute ⅓ cup all-purpose flour plus ⅓ cup whole wheat flour to maintain texture.
- Coconut sugar can be replaced with an equal amount of light brown sugar without significantly altering taste or texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices (One 9X5 Loaf Bread)
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 62mg | 21% |
| Sodium | 321mg | 13% |
| Potassium | 206mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 5074IU | 101% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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