Pumpkin Bread Recipe
User Reviews
5
Pumpkin Bread Recipe
Description
This Pumpkin Bread recipe blends all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg with pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract for a balanced sweet and spiced loaf. The dry ingredients are whisked separately from the wet before combining gently to avoid over-mixing, which can cause toughness. The batter is poured into a greased loaf pan and baked at 350°F for about an hour, until a toothpick inserted in the center comes out with a few moist crumbs and the loaf springs back when pressed.
The finished bread has a tender, moist crumb with a subtly spiced pumpkin flavor, complemented by a golden crust. It can be served sliced plain or with butter, suitable for mornings or an afternoon snack.
For best results, measure flour by weight to avoid dryness, use room temperature eggs for better batter cohesion, and avoid over-mixing. Loosely covering the bread with foil after 30 minutes prevents excessive browning of the top crust.
Ingredients
- 1¾ cups all-purpose flour (210g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg grated
- 1⅓ cups pumpkin 300g, puree
- 1¼ cup granulated sugar (250g)
- ⅔ cup vegetable oil (160ml)
- 2 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with baking spray.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a medium bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla and whisk until well combined.
- Pour the wet mixture into the dry mixture and stir together until just combined. Pour the batter into the prepared pan.
- Bake for 1 hour, or until a toothpick inserted in the center comes out with a few moist crumbs and the center springs back when lightly pressed. You can loosely cover the loaf with foil after 30 minutes of baking to protect the top from browning too much if desired. Let cool in the pan for 15 minutes then remove the loaf and cool completely on a wire rack.
Notes
- Measure flour by weight for accuracy; avoid packing the cup to prevent dry bread.
- Use freshly grated nutmeg for a more pronounced and fresh spice flavor.
- Bring eggs to room temperature before mixing to help batter combine smoothly.
- Mix wet and dry ingredients just until combined to prevent a dense loaf.
- Loosely cover the bread with foil after 30 minutes to keep the crust from over-browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf, 12 servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 220mg | 9% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 4283IU | 86% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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