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Pumpkin Bread

Pumpkin Bread
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Homemade Pumpkin Bread is a cozy, moist, and richly spiced fall treat featuring tender crumb, warm cinnamon, nutmeg, and cloves, made with simple pantry ingredients and real pumpkin puree. Perfect for breakfast, snacks, or gifting, this versatile bread can be customized with nuts, chocolate chips, or adapted for dietary needs like gluten-free or vegan options.

Ingredients

Scale

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil or melted butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs (room temperature)

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips

Instructions

  1. Prepare Your Ingredients: Gather all ingredients. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure even baking.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), granulated sugar, brown sugar, and eggs until smooth and fully combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly mixed.
  4. Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can make the bread tough.
  5. Optional Add-ins: Fold in chopped nuts, chocolate chips, or other desired mix-ins evenly without overworking the batter.
  6. Bake Your Pumpkin Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Begin checking at 50 minutes to avoid overbaking.
  7. Cool and Remove: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing to prevent crumbling.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Use room temperature eggs for better blending and texture.
  • Do not overmix the batter to keep the bread tender and fluffy.
  • Start checking for doneness at 50 minutes as oven temperatures vary.
  • Allow the bread to cool fully before slicing to maintain structure.

Nutrition

Keywords: pumpkin bread, fall baking, moist pumpkin bread, spiced bread, gluten-free pumpkin bread, vegan pumpkin bread option, autumn recipes

Find it online: https://mealsbylina.com/pumpkin-bread/