Pumpkin Bread Recipe

Introduction

Pumpkin bread is one of those comforting treats that brings warmth and a delightful aroma to the home. The smell of spices like cinnamon, ginger, and cloves fills the air as it bakes, making it perfect for cozy autumn days. My family can’t get enough of this bread—it’s flavorful, moist, and has just the right amount of sweetness. Whether it’s enjoyed with morning coffee or as an afternoon snack, this pumpkin bread recipe has become a favorite we return to year after year.

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Ingredients

• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
3. In a separate bowl, combine the dry ingredients: flour, baking soda, salt, cinnamon, ginger, and cloves. Whisk until evenly mixed.
4. Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
5. Pour the batter into the prepared loaf pan. Smooth the top and place it in the preheated oven.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Nutrition Facts

• Servings: 10 slices
• Calories per serving: Approximately 210 calories

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Preparation Time

• Prep time: 10 minutes
• Cook time: 45-50 minutes
• Total time: 55-60 minutes

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How to Serve

• Enjoy warm: Serve warm with a pat of butter for a comforting snack.
• With coffee or tea: Perfectly pairs with a morning coffee or spiced chai tea.
• Add a drizzle of cream cheese frosting for an extra-special treat.
• Top with whipped cream: Adds a light, creamy contrast to the spiced bread.
• Toast it lightly and add a spread of almond or peanut butter.

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Additional Tips

1. Use homemade pumpkin puree for extra flavor and freshness.
2. Don’t overmix the batter, as this can make the bread tough.
3. Adjust the spices: Feel free to add more cinnamon if you love a strong spice flavor.
4. Test for doneness: Insert a toothpick into the center; if it comes out clean, it’s ready.
5. Let it cool completely before slicing to prevent crumbling.

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Recipe Variations

• Nutty Pumpkin Bread: Add 1/2 cup of chopped walnuts or pecans for added crunch.
• Chocolate Chip Pumpkin Bread: Fold in 1/2 cup of chocolate chips to make it more indulgent.
• Spiced Pumpkin Bread: Add a pinch of nutmeg or cardamom for extra depth of flavor.
• Gluten-Free Pumpkin Bread: Substitute all-purpose flour with a gluten-free flour blend.
• Vegan Pumpkin Bread: Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and replace the oil with melted coconut oil.

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Serving Suggestions

• Serve with a dollop of whipped cream or cream cheese frosting for a dessert-style treat.
• Pair with a warm drink like coffee, spiced latte, or hot apple cider.
• Toast slices lightly and spread with butter or nut butter.
• Wrap slices individually for an on-the-go breakfast or snack.
• Garnish with powdered sugar for an elegant presentation.

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Freezing and Storage

• Freezing: Wrap the pumpkin bread tightly in plastic wrap, then place it in an airtight freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy.
• Storage: Store at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week.
• Reheating: To reheat, warm slices in the microwave for about 10-15 seconds, or toast lightly in a toaster.

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FAQ

Q1: Can I use fresh pumpkin instead of canned?
A1: Yes, just make sure to cook and puree the pumpkin before adding it to the recipe.

Q2: Can I make this recipe gluten-free?
A2: Yes, replace all-purpose flour with a gluten-free blend, and ensure other ingredients are gluten-free.

Q3: Can I reduce the sugar?
A3: You can reduce sugar by 1/4 cup for a less sweet bread, though it may affect the texture slightly.

Q4: What can I use instead of vegetable oil?
A4: Melted coconut oil or unsweetened applesauce can be used in place of vegetable oil.

Q5: Can I add chocolate chips?
A5: Absolutely! Stir in 1/2 cup of chocolate chips for a sweeter, chocolatey version.

Q6: What if I don’t have ground ginger or cloves?
A6: You can substitute 1 tsp of pumpkin spice mix instead of ginger and cloves.

Q7: Can I make this recipe vegan?
A7: Yes, use flax eggs and replace the oil with coconut oil to make it vegan-friendly.

Q8: Why is my pumpkin bread dense?
A8: Overmixing the batter can cause it to become dense. Mix until just combined.

Q9: How do I prevent the top from over-browning?
A9: If the top browns too quickly, cover it loosely with foil while baking.

Q10: Can I double this recipe?
A10: Yes, double the ingredients and bake in two loaf pans for more servings.

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Conclusion

Pumpkin bread is a delightful, spiced loaf that’s ideal for fall and winter months. This simple recipe yields a moist, flavorful bread that’s perfect for breakfast, snacks, or even dessert. With a few simple ingredients and some cozy spices, you can make a loaf that’s as enjoyable to make as it is to eat. Whether you enjoy it plain, with butter, or with cream cheese frosting, this pumpkin bread recipe is bound to become a seasonal favorite!

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