Description
Soft, spiced, and bursting with pumpkin flavor — this bread is the ultimate fall comfort bake! Perfect with a cup of coffee or tea on a crisp autumn day.
Ingredients:
3 1/2 cups all-purpose flour
3 cups granulated sugar
4 large eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground allspice
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
15 oz pumpkin purée
3/4 cup vegetable oil
2/3 cup water
Instructions:
Preheat and prepare pans: Preheat oven to 350°F (175°C). Line two 8×4-inch loaf pans with parchment paper and lightly grease them. (5 minutes)
Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves until well mixed. (5 minutes)
Mix wet ingredients: In another bowl, beat the eggs, then add pumpkin purée, vegetable oil, and water. Whisk until smooth. (5 minutes)
Make the batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined — don’t overmix. (3 minutes)
Pour and bake: Divide the batter evenly between the pans. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. (55 minutes)
Cool and serve: Let loaves cool in pans for 10 minutes before transferring to a wire rack. Slice and enjoy once cooled. (15 minutes)
Prep Time: 15 minutes | Baking Time: 50–55 minutes | Total Time: ~1 hour 10 minutes
Servings: 2 loaves | Calories: ~280 per slice (based on 24 slices total)
#PumpkinBread #FallBaking #CozyEats #AutumnVibes
Step-by-Step Guide
Follow this detailed guide for perfect pumpkin bread every time. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and prepare two 8×4-inch loaf pans by lining them with parchment paper and greasing the exposed sides. In a very large mixing bowl, thoroughly whisk all the dry ingredients—flour, sugar, baking soda, salt, and spices. This ensures the leavening agents and spices are evenly distributed. In a separate bowl, whisk the eggs until slightly frothy, then blend in the pumpkin purée, oil, and water until the mixture is completely smooth. Create a well in the center of your dry ingredients and pour in the wet mixture. Using a spatula, fold the batter together until no dry streaks remain; a few small lumps are okay. Overmixing develops gluten, leading to a tough bread. Divide the batter evenly and bake on the center rack for 50-55 minutes. The bread is done when a toothpick inserted into the crack at the top comes out with just a few moist crumbs.
Serving Suggestions
This versatile bread is delicious on its own, but can be elevated for any occasion. For a simple breakfast, toast a slice and spread with salted butter or cream cheese. For a decadent dessert, top a warm slice with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs wonderfully with a sharp cheddar cheese. Consider gifting a beautifully wrapped loaf for a heartfelt homemade present during the holiday season.
How-to Summary
To summarize: Whisk dry ingredients. Separately mix wet ingredients. Combine wet and dry until just incorporated. Bake in prepared pans at 350°F for 50-55 minutes. Cool before slicing.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned purée?
Yes, but ensure it’s cooked, puréed, and drained of excess liquid to match the thickness of canned purée. Too much moisture will affect the bake.
Can I make this into muffins?
Absolutely! Divide the batter into a lined muffin tin and bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
How should I store the bread?
Once completely cool, wrap loaves tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 3 months.
Can I reduce the sugar?
You can reduce it by up to 1 cup, but the bread’s texture and moisture will be affected. It may be denser and less tender.
Why did my bread sink in the middle?
This is typically caused by underbaking or opening the oven door too early, which causes a sudden temperature drop. Ensure your oven is fully preheated and use the toothpick test.
Common Mistakes to Avoid
- Overmixing the batter: This is the top mistake. Stir until just combined to avoid a dense, rubbery texture.
- Using the wrong pan size: Using a single 9×5 pan will cause the bread to overflow. Always use two 8×4 pans or adjust baking time for different sizes.
- Not testing for doneness properly: Oven temperatures vary. Rely on the toothpick test rather than the timer alone.
- Skipping the cooling step: Slicing warm bread causes it to crumble. Let it set in the pan for 10 minutes, then cool completely on a rack.
Conclusion
This classic pumpkin bread recipe is a foolproof way to bring the warm, spiced flavors of autumn into your kitchen. By following the step-by-step guide and heeding the common pitfalls, you’ll achieve a moist, flavorful loaf perfect for sharing or savoring. Its simplicity and delicious results make it a seasonal staple you’ll return to year after year. Happy baking!