Pumpkin Bread
User Reviews
4.9
Pumpkin Bread
Description
This Pumpkin Bread recipe uses a combination of all-purpose and whole wheat flours along with cinnamon, nutmeg, and allspice to create a warmly spiced flavor profile. Baking powder and baking soda provide rise, while salt balances other flavors. The wet ingredients consist of canned pumpkin puree, almond milk (or alternative milk), cane sugar, vegetable oil, eggs, and vanilla extract, combined into a smooth batter. Mixing wet and dry ingredients just until combined prevents toughness.
Baked in a greased 8x4-inch loaf pan at 350°F, the bread develops a tender interior with springy texture verified by a clean toothpick test. The spices complement the natural earthiness of the pumpkin, while the almond milk and oil contribute moistness. This bread serves well at breakfast, snack time, or alongside tea or coffee.
For a vegan option, the eggs can be replaced by a flaxseed and water mixture, making this recipe adaptable to dietary preferences without altering its essential character.
Ingredients
- ¾ cup all-purpose flour spooned and leveled*
- ¾ cup whole wheat flour spooned and leveled*
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- 1 cup pumpkin puree canned
- ½ cup almond milk or any milk
- ½ cup cane sugar
- ¼ cup vegetable oil or other neutral oil
- 2 egg large
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
- In a medium bowl, whisk together the all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.
Notes
- Both all-purpose and whole wheat flours can be replaced entirely with whole wheat pastry flour if preferred.
- To make the recipe vegan, substitute the eggs with a mixture of 4 tablespoons ground flaxseed and 6 tablespoons warm water, let it thicken for 5 minutes before adding.
User Reviews
Overall Rating
4.9
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