Introduction
Pumpkin Bread is a classic fall treat, perfect for cozy mornings, holiday gatherings, or afternoon snacks. Its moist texture, warm spices, and rich pumpkin flavor make it a comforting, seasonal favorite. Sliced and served on a white ceramic platter, optionally dusted with powdered sugar or spread with cream cheese, this pumpkin bread creates a warm, inviting aesthetic. This recipe delivers a classic pumpkin bread that is adaptable for dietary preferences and best served warm or at room temperature for a satisfying experience.
Ingredients
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk (or non-dairy milk)
For Serving:
- Optional: Powdered sugar, cream cheese spread
- Suggested Accompaniments: Butter, maple syrup drizzle
- Suggested Pairings: Coffee, chai tea
- Suggested Aesthetic: Serve on a white ceramic platter
- Suggested Equipment: 9×5-inch loaf pan, mixing bowls, whisk
Step-by-Step Process
- Prep Oven and Pan: Preheat the oven to 350°F. Grease or spray a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until combined.
- Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth and well combined.
- Combine: Gradually add dry ingredients to wet ingredients, stirring gently with a spatula or whisk until just combined. Do not overmix to keep the bread tender.
- Bake: Pour batter into the prepared loaf pan, smoothing the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 45 minutes.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve: Slice and arrange on a white ceramic platter. Optionally, dust with powdered sugar or serve with a cream cheese spread. Enjoy warm or at room temperature with butter, maple syrup, coffee, or chai tea.
Tips for Better Pumpkin Bread
- Use canned pumpkin puree for a consistent texture; fresh puree may add excess moisture.
- Measure flour by spooning it into a cup and leveling it to avoid a dense loaf.
- Don’t overmix batter to ensure a tender, moist crumb.
- Check doneness with a toothpick; ovens vary, so start checking at 60 minutes.
- Let bread cool fully before slicing for clean cuts.
- Add 1/2 cup chopped nuts or chocolate chips for extra texture if desired.
- Store tightly wrapped to maintain moisture.
- Enhance aesthetic: Dust lightly with powdered sugar or spread cream cheese artfully, and serve on a white ceramic platter for a cozy look.
Variations and Customization
- Gluten-Free Pumpkin Bread: Use a 1:1 gluten-free flour blend.
- Vegan Pumpkin Bread: Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water, rested for 5 minutes), use non-dairy milk, and replace oil with melted coconut oil.
- Nutty Pumpkin Bread: Add 1/2 cup chopped pecans or walnuts to the batter.
- Chocolate Chip Pumpkin Bread: Fold in 3/4 cup chocolate chips before baking.
- Low-Sugar Pumpkin Bread: Reduce granulated sugar to 3/4 cup and brown sugar to 1/3 cup, or use sugar substitutes.
- Spiced Pumpkin Bread: Increase cinnamon to 1 1/2 tsp or add 1/4 tsp allspice.
- Pumpkin Seed Pumpkin Bread: Sprinkle 2 tbsp pumpkin seeds on top before baking.
- Cream Cheese Swirl Pumpkin Bread: Swirl 1/4 cup sweetened cream cheese into the batter before baking.
Storage and Serving Tips
- Store in an airtight container or wrapped tightly at room temperature for 2 days or in the fridge for 5 days.
- Freeze the whole loaf or slices in an airtight container for 3 months; thaw at room temperature.
- Reheat slices in the microwave for 10-15 seconds or in the oven at 325°F for 5 minutes for a warm texture.
- Serve warm for the softest texture; cold bread may firm up.
- Use leftovers in French toast or bread pudding.
- Don’t leave exposed to air; it dries out quickly.
- Pair with spreads, like butter, to enhance richness.
- Presented on a white ceramic platter with powdered sugar for an inviting charm.
Nutritional Information
Based on 12 servings (1 slice each):
- Calories: 240 kcal
- Total Fat: 11g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 210mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
- Vitamin A: 60% Daily Value
- Vitamin C: 2% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. These are high in sugar and moderate in fat; try low-sugar or vegan versions. Pair with fruit for balance.
Conclusion
This pumpkin bread recipe offers a moist, spiced treat perfect for any occasion. It turns simple ingredients into a fall classic. Its easy preparation and cozy presentation make it a favorite. The rich pumpkin flavor and tender crumb, with delicate garnishes, delight every time. It’s sure to be a cherished recipe, loved for its seasonal appeal.
Pumpkin Bread Recipe: Moist and Spiced
Moist pumpkin bread with warm spices.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup milk
- Optional: Powdered sugar cream cheese
- Suggested Pairings: Coffee chai tea
Instructions
- Preheat the oven to 350°F; grease a 9x5-inch loaf pan.
- Whisk flour, baking soda, baking powder, salt, and spices.
- Mix pumpkin, sugars, oil, eggs, vanilla, and milk.
- Combine wet and dry ingredients; don’t overmix.
- Pour into the pan; bake for 60-70 minutes until the toothpick is clean.
- Cool for 10 minutes in the pan, transfer to a rack; dust with powdered sugar, and serve with coffee.
Notes
- Use canned pumpkin puree.
- Store at room temperature for 2 days or freeze for 3 months.
- Try a chocolate chip variation.
- Pair with butter.
