Description
Seasonal spices dance through this heartwarming pumpkin bread, bringing autumn’s warmth to your kitchen. Perfectly balanced between sweet and spicy, this recipe promises comfort in every slice you’ll savor.
Ingredients
Scale
Pumpkin Base:
- 2 cups pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup brown sugar
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
Flavor Enhancers:
- 1 tsp vanilla extract
- 1/4 cup water
- 1/2 cup chopped walnuts (optional)
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and generously grease a standard 9×5-inch loaf pan to prevent sticking.
- Whisk together pumpkin puree, vegetable oil, eggs, and brown sugar in a large mixing bowl until smooth and well-combined, creating a rich, golden-hued base.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to ensure even distribution of leavening agents and spices.
- Gradually fold the dry ingredient mixture into the pumpkin mixture, stirring gently to maintain a light texture and prevent overmixing.
- Incorporate vanilla extract and water, mixing until the batter achieves a consistent, velvety consistency.
- If desired, gently fold in chopped walnuts and chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the pumpkin bread at room temperature, enjoying its moist texture and warm, aromatic spices.
Notes
- Prevent dense texture by avoiding overmixing the batter, which can develop gluten and make the bread tough.
- Swap vegetable oil with applesauce or Greek yogurt for a lower-fat version that maintains moisture.
- Add extra warmth and depth by toasting nuts before incorporating them into the batter for enhanced nutty flavor.
- Transform this recipe into muffins by reducing baking time to 18-22 minutes and using a standard muffin tin instead of a loaf pan.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg