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This pumpkin bread recipe transforms simple pantry ingredients into a cozy fall treat that fills your home with warmth and spice. The recipe yields two perfect loaves with a moist, tender crumb and rich pumpkin flavor that improves over time.
I first made this pumpkin bread when looking for ways to use up extra canned pumpkin after Thanksgiving. Now it's become our family's official welcome-to-fall tradition, with my children eagerly awaiting the first batch each September.
Ingredients
- All purpose flour: Provides the perfect structure without being too heavy
- Granulated sugar: Balances the earthy pumpkin flavor with just the right sweetness
- Baking soda and powder: Work together for the ideal rise and texture
- Cinnamon: Brings that classic warm fall flavor that pairs perfectly with pumpkin
- Ground cloves: Add a subtle depth that enhances the overall spice profile
- Nutmeg: Contributes a nutty warmth that complements the pumpkin beautifully
- Sea salt: Enhances all the flavors and balances the sweetness
- Room temperature eggs: Provide better incorporation and structure
- Extra light olive oil: Keeps the bread incredibly moist without any olive flavor
- Canned pumpkin puree: Offers convenience and consistent results every time
Step-by-Step Instructions
- Prepare Baking Pans and Oven:
- Preheat your oven to exactly 350°F to ensure even baking. Take time to properly prepare your loaf pans by thoroughly buttering the interior surfaces. A light dusting of flour creates a barrier that prevents sticking and allows for easy removal after baking.
- Mix Dry Ingredients:
- Combine all dry ingredients in a large bowl, making sure to sift the baking soda to eliminate any lumps that could create bitter spots in your bread. Whisking thoroughly at this stage distributes the spices and leavening agents evenly, ensuring consistent flavor and texture throughout both loaves.
- Combine Wet Ingredients:
- In a separate bowl, whisk together eggs, oil, and pumpkin puree until completely smooth. Room temperature eggs incorporate much better than cold ones, creating a more uniform batter. The oil provides moisture that carries through the entire baking process and keeps the bread fresh for days.
- Combine and Bake:
- Pour the wet mixture over the dry ingredients and whisk just until smooth. Overmixing can develop too much gluten, resulting in tough bread. Divide the batter evenly between your prepared pans and bake until a toothpick inserted in the center comes out clean. The cooling process is critical for texture development. Allowing the bread to cool partially in the pans helps it set properly before moving to a wire rack.
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The cinnamon in this recipe is truly the star companion to pumpkin. My grandmother always said the secret to perfect pumpkin bread was letting the spices bloom properly in the batter before baking. I remember watching her measure cinnamon with her heart rather than a measuring spoon, and somehow it always turned out perfectly balanced.
Storage Tips
This pumpkin bread actually improves with time as the flavors meld and intensify. Store completely cooled bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. The moisture from the pumpkin and oil helps prevent it from drying out. For longer storage, wrap individual slices or whole loaves in plastic wrap then aluminum foil before freezing. When ready to enjoy, thaw wrapped bread at room temperature for several hours.
Customization Options
This recipe welcomes creative adaptations. Try adding 1 cup of mix-ins like chocolate chips, chopped walnuts, or dried cranberries to the batter before baking. For a sweeter variation, drizzle cooled loaves with a simple glaze made from powdered sugar and milk. If you prefer a less sweet bread, reduce the sugar to 1 1/4 cups without affecting the texture. For a deeper flavor profile, substitute brown sugar for half of the granulated sugar.
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Serving Suggestions
While delicious on its own, this pumpkin bread transforms into a special treat when lightly toasted and spread with a thin layer of cream cheese or salted butter. For breakfast, serve thick slices alongside yogurt and fresh fruit. As a dessert, warm slightly and top with a scoop of vanilla ice cream and a drizzle of caramel sauce. It also makes a thoughtful homemade gift when wrapped in parchment paper and tied with twine.
Frequently Asked Questions
- → How do I store pumpkin bread?
Store it at room temperature in an airtight container for up to 3 days, or refrigerate for up to 7 days.
- → Can I freeze pumpkin bread?
Yes, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw at room temperature before serving.
- → Can I use fresh pumpkin instead of canned puree?
Yes, you can use homemade pumpkin puree; just ensure it's well-drained to avoid excess moisture.
- → What can I add for extra flavor?
Consider adding chopped nuts, chocolate chips, or dried fruits like cranberries for additional texture and taste.
- → How do I know the bread is fully baked?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, it's ready. Avoid overbaking.