Pumpkin Bread

iamwinfred

This classic Pumpkin Bread Recipe gives you a soft, moist loaf with warm cinnamon and nutmeg in every slice. The batter comes together in minutes with simple pantry staples and a can of pumpkin puree. It is easy enough for beginners and pretty enough to wrap up as a gift.

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Prep Time 15

Cook Time 55

Total Time 1 10

Course Breakfast, Dessert, Snack

Cuisine American

Servings slices

Calories 260 kcal

Equipment

Two mixing bowls one for dry ingredients and one for wet
Whisk
Measuring cups and spoons
Rubber spatula
9x5 inch loaf pan
Oven
Wire cooling rack

Ingredients

1 ¾ cups all-purpose flour 210g
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup pumpkin puree 100% pure pumpkin, not pumpkin pie filling; 245g
1 cup granulated sugar 200g
½ cup brown sugar 100g, packed
½ cup vegetable oil 120ml
2 large organic eggs

Instructions

Place an oven rack in the center position and preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly with butter, or line it with parchment paper, leaving overhang on the long sides for handles.
In a large mixing bowl, whisk together the flour, baking soda, sea salt, cinnamon, and nutmeg for about 30 seconds until well blended. Set aside.
In another bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth and creamy, about 1 to 2 minutes.
Pour the wet mixture into the dry ingredients and gently fold with a rubber spatula, scraping the bottom and sides, just until no dry flour remains. A few small streaks are fine.
Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter two or three times to release large air bubbles. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the loaf cool in the pan for about 10 minutes, then run a thin knife around the edges and lift or tip the loaf out. Transfer to a wire rack and cool completely before slicing.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices and will throw off the balance of the recipe.
Do not skip the cooling step; the texture continues to set as the bread cools, and slicing too early can leave the center gummy.
Stir a handful of chopped pecans or walnuts into the batter for extra texture and crunch.
Line the pan with parchment paper for guaranteed easy release and effortless cleanup.
If you love a stronger spice flavor, increase the cinnamon slightly rather than adding a lot more nutmeg.
Measure the flour carefully by spooning it into the cup and leveling it off instead of scooping straight from the bag, so the loaf does not turn out dry.
If the top is browning too quickly before the center is done, loosely tent the loaf with foil for the last 10 minutes of baking.
Store cooled bread in an airtight container at room temperature for up to 4 days, in the refrigerator wrapped tightly for up to 1 week, or freeze sliced portions for up to 3 months.
For a glaze, drizzle the cooled loaf with a simple mix of powdered sugar and a splash of milk.
To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend and verify the baking soda and spices are certified gluten-free.

Nutrition

Serving: 1SliceCalories: 260kcalCarbohydrates: 38gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 22gVitamin A: 60IUVitamin C: 2mgCalcium: 2mgIron: 6mg

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