Here’s a delicious and moist Pumpkin Bread recipe that’s perfect for fall or anytime you’re craving a sweet, spiced treat!
Ingredients:
For the Bread:
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 1/2 cup (80g) chopped walnuts or pecans (optional)
- 1/2 cup (90g) chocolate chips (optional)
For Optional Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Wet Ingredients:
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until well combined and smooth.
3. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger (if using), and salt.
4. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If desired, fold in the chopped nuts and chocolate chips.
5. Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15-20 minutes of baking.
6. Cool the Bread:
- Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely.
7. Prepare the Glaze (Optional):
- If you’d like to add a glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle it over the cooled pumpkin bread.
Tips:
- Storage: Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week or freeze it for longer storage.
- Add-Ins: Feel free to customize your pumpkin bread with add-ins like dried cranberries, raisins, or different types of nuts.
- Spices: Adjust the spices according to your preference. You can add more cinnamon or include allspice for additional warmth.
This Pumpkin Bread is moist, flavorful, and perfect for breakfast, snacks, or dessert. Enjoy the warm, comforting flavors of fall!