Pumpkin Bread
User Reviews
5
Pumpkin Bread
Description
Pumpkin Bread blends pumpkin puree with a mix of all-purpose flour, baking powder, baking soda, pumpkin pie spice or cinnamon, and salt to achieve a soft and aromatic loaf. The wet ingredients include sugar, milk, eggs, and vegetable oil or melted butter, working together to maintain moisture and tenderness throughout. Adding pecans is optional but provides a pleasing texture contrast and nuttiness. The batter is stirred just until combined to avoid overmixing and tough bread.
Baked in a greased and floured loaf pan at 350°F for 55 to 65 minutes, the bread develops a golden crust with a moist interior. Once cooled, the bread slices cleanly, providing a versatile option for breakfast, snacks, or dessert.
Store the bread wrapped at room temperature for a few days or freeze it fully or in slices to extend freshness. Leftover pumpkin puree can be frozen for later use in this or other recipes, making the most of the ingredients without waste.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup milk
- 2 large egg room temperature
- ¼ cup vegetable oil or melted butter
- 1 cup pecans optional, chopped
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
- In a medium bowl, combine the pumpkin puree, sugar, milk, eggs, and oil. Add the wet ingredients to the dry mixture and stir just until moistened. Fold in the nuts if using.
- Pour the batter into the prepared baking and bake for 55-65 minutes or until a toothpick comes out clean.
- Cool 5 minutes in the pan. Remove and cool completely on a wire rack.
Notes
- Store wrapped at room temperature for 2–3 days to maintain freshness.
- Freeze whole loaf or slices wrapped tightly to preserve up to 4 months.
- Leftover pumpkin puree can be frozen and saved for future baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265 | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 160mg | 7% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 3241IU | 65% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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