Good Old Fashioned Pumpkin Bread
User Reviews
5
-
Course
Breakfast, Bread, Baked Goods
Good Old Fashioned Pumpkin Bread
Description
Good Old Fashioned Pumpkin Bread uses pumpkin puree mixed with eggs, oils, sugars, and a blend of traditional fall spices including cinnamon, nutmeg, cloves, and ginger. The batter is gently mixed with flour and baking soda and baked in a loaf pan until set and lightly domed, offering a moist crumb and warm spice aroma. This bread is ideal for autumn or any time you want a softly spiced treat.
The crust develops a gentle golden color and the inside remains tender without being overly dense. The subtle spice mix complements the pumpkin's natural sweetness without overwhelming it. Baking with a tented foil finish toward the end prevents over-browning while ensuring the center cooks through.
After baking, the bread cools in the pan before being transferred to a wire rack. It keeps well at room temperature when stored airtight for several days and can be frozen for extended storage. This pumpkin bread can be enjoyed plain, toasted with butter, or even used as a base for dessert-style adaptations.
Ingredients
- 2 egg
- 1 cup pumpkin canned pumpkin, puree
- 1/2 cup canola oil or vegetable oil
- 1 1/4 cups granulated sugar
- 1/4 cup light brown sugar packed
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cloves ground
- 1/4 teaspoon ground ginger
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- salt Optional, pinch
Instructions
- Preheat oven to 350 degrees F. Coat a 9 by 5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- In a large mixing bowl, combine eggs, pumpkin, oil, sugars, vanilla, cinnamon, nutmeg, pumpkin pie spice, cloves, and ginger, and whisk to combine.
- Add the flour, baking soda, and salt, if using, to taste, ans stir until just combined; don't overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 55 minutes, or until top is set, domed, springy to touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. If the loaf is browning before the center has cooked through, tent with foil for the last 15 minutes of baking.
- Allow bread to cool in pan for 10 to 15 minutes before turning out onto a wire rack to cool completely. Bread will keep airtight at room temperature for up to 5 days, or in the freezer up to 3 months.
Notes
- Add-ins like mini chocolate chips can be folded in for additional texture and flavor variations.
- Use canned pumpkin purée for consistent moisture and flavor.
- Do not overmix the batter to keep the bread tender.
- Cover the loaf with foil if it browns too quickly during baking to avoid burning.
- Store the bread airtight at room temperature for up to 5 days or freeze it for up to 3 months.
User Reviews
Overall Rating
5
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