Easy Pumpkin Bread Recipe

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There’s something undeniably magical about a warm, spiced aroma wafting through the kitchen, especially when the leaves begin to turn crisp outside. I remember the first time I stumbled upon my Easy Pumpkin Bread Recipe—one chilly autumn afternoon when I was tucked away in my little kitchen, desperately seeking comfort after a long day. I had a can of pumpkin sitting on my counter, a few spices whispering for attention, and a burst of inspiration that led me to mix and whip until—voila! A delightful loaf emerged, golden and fragrant.

As the bread baked, the scents of cinnamon and nutmeg enveloped me, wrapping me in a cozy embrace. The first bite was like a warm hug, melting the stresses of the day away. It’s a recipe that has become a beloved staple, not just for me but for my family and friends as well. And trust me, once you try it, you’ll adore it too. Make sure to keep a slice or two handy because the moment you share it, you’ll see smiles bloom all around you!

Why You’ll Love This Recipe

• Super Easy: No fancy techniques here! Just mix and bake for a lovely loaf.
• Absolutely Delicious: The blend of spices makes it a flavor sensation you won’t forget.
• Perfectly Moist: Thanks to pumpkin puree and melted butter, every bite is soft and tender.
• Crowd-Pleasing: Great for sharing with family and friends or enjoying all by yourself!
• Healthy Twist: Packed with pumpkin, which means it’s full of vitamins and nutrients, too!

Ingredients

• 1 ¾ cups all-purpose flour (220g): Reminder, use the spoon and level method to avoid a dense loaf!
• 1 teaspoon baking soda: This gives your bread a lovely rise for a fluffy texture.
• ¾ teaspoon salt: A little salt elevates all the flavors—don’t skip it!
• 2 teaspoons cinnamon: The star of the show, providing that warm, familiar flavor.
• 1/4 teaspoon ground ginger: A gentle kick that adds depth to the sweetness.
• 1/4 teaspoon ground nutmeg: This lovely spice gives the bread a cozy hug.
• 1/4 teaspoon ground allspice: Adds a sweet and spicy vibe for extra warmth.
• 2 large eggs (at room temperature): They help bind everything together, yielding extra moisture.
• 1 ¼ cups granulated sugar (248g): Sweetness is key—feel free to reduce a bit for less sweetness.
• 1 ½ cups pumpkin puree (canned or fresh) (341g): This is where the magic happens! Provides moisture and that beautiful orange hue.
• 8 tablespoons butter, melted (113g, 1 stick): For richness and flavor, making each slice utterly indulgent.
• ¼ cup milk (57g): Helps combine everything smoothly while keeping it moist.

Full recipe card is below.

How to Make It

Preheat Your Oven

First things first, let’s get that oven buzzing! Preheat it to 350°F (175°C) with your rack sitting in the lower third. This ensures even cooking. Spritz a 9 by 5-inch loaf pan with nonstick baking spray—it’ll help your precious loaf slide out like a dream!

Make the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking soda, salt, and delightful spices (cinnamon, ginger, nutmeg, allspice). When you mix these dry ingredients, take a second to enjoy the wonderful aroma that fills your kitchen—absolutely intoxicating!

Mix the Wet Ingredients

In a large mixing bowl, whisk together the eggs, sugar, pumpkin puree, melted butter, and milk. As you combine them, notice how they begin to create a beautiful, vibrant mixture. This is where the magic truly starts!

Combine the Mixtures

Now, gently fold the dry ingredients into the wet mixture until just combined. Remember, be kind to your batter! Overmixing can lead to a tougher loaf, and we want it to be as tender and fluffy as possible.

Pour and Bake

Pour that delicious batter into your prepared loaf pan, ensuring it’s evenly distributed. Pop it into the oven and bake for about 60 minutes. When the time is almost up, keep an eye on it. A toothpick inserted into the center should come out with a few moist crumbs—fabulous! If it’s browning too quickly, lay a piece of aluminum foil over the top loosely.

Cool Down

Once your kitchen smells like heaven and your loaf is done, take it out and let it cool for about 10 minutes. Then, remove it from the pan and allow it to cool completely on a cooling rack. You’ll want to enjoy it warm, but letting it cool enhances those delicious flavors.

Pro Tips for Success

• Room Temperature Eggs: Let your eggs sit out for about 30 minutes before starting. This helps them blend in perfectly!
• Don’t Overmix: When combining wet and dry, keep it gentle—this keeps your bread from getting tough.
• Check for Doneness: Every oven varies, so keep an eye on your bread towards the end of baking.
• Use Fresh Spices: Freshly ground spices pack a flavor punch and make a noticeable difference!

Flavor Variations

• Nutty Twist: Add 1/2 cup of chopped walnuts or pecans for a crunchy surprise.
• Chocolate Lovers: Stir in 1/2 cup of chocolate chips for a decadent treat!
• Seasonal Switch-Up: Swap in some apple purée or sweet potato for a delightful change.

Serving Suggestions

This pumpkin bread is perfect served warm with a pat of butter or a drizzle of honey. It pairs wonderfully with a steaming mug of spiced chai tea or a cozy pumpkin spice latte. For a pretty plate, focus on simple presentation; a dusting of powdered sugar or a few sprigs of cinnamon can elevate your loaf for guests.

Make-Ahead & Storage

Feel free to make this bread a day or two ahead of time! Just let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh. Pumpkin bread can last up to 5 days at room temperature, or up to a week in the fridge.

Leftovers

If you have leftover slices (which is rare, I know!), try toasting them for breakfast the next day. They can also be transformed into a scrumptious bread pudding with a scoop of vanilla ice cream—a sumptuous treat!

Freezing

Yes, this pumpkin bread freezes beautifully! Wrap individual slices tightly in plastic wrap and then in aluminum foil, or use freezer bags. Just remember to label them with the date. It’ll keep for about 3 months in the freezer, and when you’re ready to enjoy, just thaw overnight in the fridge!

Reheating

To warm up a slice, pop it in the oven at 350°F (175°C) for about 10 minutes. Alternatively, a quick zap in the microwave for 15-20 seconds should do the trick, keeping it moist and delicious.

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it first, keeping a similar measurement.

Can I swap the flour for a gluten-free option?
Yes, a 1:1 gluten-free baking flour will work nicely!

How can I tell when my bread is done baking?
When a toothpick inserted into the center comes out clean (or with a few moist crumbs) and the internal temperature is around 200°F (93°C), your bread is ready!

Can I make mini loaves?
Certainly! Just adjust the baking time to about 30-40 minutes for mini loaf pans.

Final Thoughts

Well, my dear friends, I hope you feel inspired to whip up this Easy Pumpkin Bread Recipe in your own kitchen. There’s something so heartwarming about the delicious aroma filling your home and the joy of sharing warm slices with loved ones. So gather your ingredients, and let’s get mixing! Remember, cooking is about creating memories, and there’s no better season than autumn to do just that. Happy baking!

Enjoy every cozy bite!

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