Pumpkin Bread
User Reviews
4.6
Pumpkin Bread
Description
This Pumpkin Bread recipe blends all-purpose flour with baking soda, kosher salt, cinnamon, nutmeg, ginger, and ground cloves for a warm spice profile. The wet ingredients include fresh pumpkin, packed brown sugar, granulated sugar, eggs at room temperature, melted butter, canola or vegetable oil, water or buttermilk, and vanilla extract. After mixing the dry and wet ingredients until just combined—avoiding over mixing—the batter is poured into a greased loaf pan and sprinkled generously with coarse turbinado sugar to create a sweet textured crust.
Baked at 350°F for 45 to 60 minutes, the bread develops a golden appearance and passes the toothpick test when done. Cooling in the pan briefly helps it release cleanly onto a rack to cool completely. The result is a moist, tender quick bread with a soft crumb and spiced flavor balanced by the pumpkin and sugars.
This bread is versatile for breakfast or snack, pairs well with butter or cream cheese, and can be stored covered on the counter for up to four days or frozen for longer keeping. The recipe notes that the bread’s flavor improves on the second day.
Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 1 cup pumpkin not pumpkin pie filling
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 egg at room temperature, large
- 1/4 cup butter slightly cooled, melted
- 1/4 cup canola oil or vegetable oil
- 1/4 cup water or buttermilk
- 1 1/2 teaspoons vanilla extract pure
- turbinado sugar for sprinkling on bread
Instructions
- Preheat oven to 350 degrees F. Grease a loaf pan generously with nonstick cooking spray or butter. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together the pumpkin, brown sugar, sugar, eggs, melted butter, oil, buttermilk, and vanilla extract.
- Add the dry ingredients and stir until just combined. Don't over mix the batter.
- Pour the pumpkin batter into the prepared loaf pan and smooth with a spatula. Sprinkle generously with turbinado sugar.
- Place the loaf pan in the oven and bake for 45 to 60 minutes, depending on your oven. The loaf is done when a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and place on a cooling rack. Cool for 10 minutes in the pan. Use a butter knife to loosen the bread in the pan. Turn over and carefully remove the bread from the pan. Let the bread cool completely on the cooling rack. When cool, slice with a serrated knife.
Notes
- Wrap or cover pumpkin bread to keep it fresh on the counter for up to 4 days.
- Freezing the pumpkin bread is possible for longer storage.
- The bread tends to taste better the day after baking once the flavors have matured.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 203mg | 8% |
| Potassium | 80mg | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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