Quick & Easy Pumpkin Bread
User Reviews
5
Quick & Easy Pumpkin Bread
Description
This recipe starts by mixing typical baking ingredients—flour, leavening agents, salt, and a blend of pumpkin pie spices like cinnamon, nutmeg, cloves, and ginger. Pumpkin puree, eggs, oil, water, and brown sugar create a wet batter that adds moisture and sweetness. Incorporating chopped nuts adds texture and flavor nuances. Careful mixing prevents a dense loaf by avoiding overworking the batter.
Baked for about 50 minutes in a greased loaf pan, the bread yields a soft, spiced result ideal for slicing once fully cool. This bread can be served plain or with cream cheese frosting for extra richness. It can also be portioned into muffins if preferred.
Practical storage tips include wrapping the cooled bread tightly for up to three days at room temperature or up to a week refrigerated. Freezing whole or sliced bread wrapped securely can extend shelf life up to three months. Raisins soaked in boiling water or chocolate chips are suggested alternatives to nuts for variety.
Ingredients
- 1¾ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 pinch ginger
- 1 cup pumpkin puree not pumpkin pie filling
- 2 large egg beaten
- ½ cup light olive oil or vegetable oil
- ¼ cup water
- 1 cup brown sugar packed
- ½ cup nuts chopped (pecans, walnuts or hazelnuts
Instructions
- Pre-heat oven to 350F (180C). Lightly grease and flour an 8½ -9 inch (21-23 cm) loaf pan.
- In a medium bowl whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves and ginger.
- In a large bowl add the puree, eggs, oil, water and sugar and combine well.
- Add the flour mixture and the nuts to the the puree mixture and mix just until combined. About 15-16 stirs, do not over mix.
- Pour into the prepared pan and bake for approximately 50 minutes or until toothpick comes out clean. Let cool completely before slicing and serving. Enjoy!
Notes
- Replace nuts with raisins soaked in boiling water for 15-20 minutes to prevent drawing moisture from the bread.
- Chocolate chips can be added to the batter for a different flavor.
- Optionally frost the bread with cream cheese frosting for added richness.
- This recipe can be adapted to make approximately 12 pumpkin muffins instead of a loaf.
- Wrap cooled bread tightly in plastic wrap; store at room temperature for 2-3 days or refrigerate for up to 7 days.
- Freeze wrapped bread whole or sliced for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14slices
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 29.5g | 10% |
| Protein | 3.49g | 7% |
| Fat | 11.51g | 18% |
| Saturated Fat | 6.92g | 35% |
| Cholesterol | 30.13mg | 10% |
| Sodium | 137.17mg | 6% |
| Potassium | 103.27mg | 2% |
| Fiber | 1.25g | 5% |
| Sugar | 16.03g | 32% |
| Vitamin A | 2767.26IU | 55% |
| Vitamin C | 0.73mg | 1% |
| Calcium | 28.57mg | 3% |
| Iron | 1.34mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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