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Easy Pumpkin Bread

Easy Pumpkin Bread


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In large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into loaf pans.


The Best Pumpkin Bread Recipe

This post may contain affiliate sales links. Please read my disclosure policy.

This Pumpkin Bread recipe makes a soft, moist loaf that’s full of flavor with lots of pumpkin and spice! It’s easy to make and made with butter, instead of oil. If you’re wondering how to make pumpkin bread, this amazing recipe is for you!

For more great pumpkin recipes, check out my Pumpkin Chocolate Chip Cookies or my Pumpkin Cheesecake.


Easy Pumpkin Bread Recipe

Sometimes as bloggers we bake up some pretty crazy over the top things that are a lot of fun. Sometimes however you just need a simple, basic recipe that is tasty, easy to make and can be thrown together in no time. Nothing too fancy, nothing terribly exciting, but a really delicious way to start the day. Today’s recipe is one of those simple kind of recipes. Just a good old fashioned pumpkin bread recipe.

I’ve always loved pumpkin bread. I really think it should be a year round item. Getting up on a Monday morning is a little bit easier when I know I have a fresh loaf of pumpkin bread ready to be heated up and sliced.

I do make a few very simple changes to traditional pumpkin bread recipes when I make mine. I remember making pumpkin bread when I was younger, and always being a bit horrified at the full cup of oil most recipes called for. Thankfully you can do away with a lot of oil and I’ve always found applesauce to be a great substitution for some of the oil. You don’t get quite the same super duper moist texture because, well, the cup of oil was a big factor in that. But you do still get a moist and delicious bread, and I’d happily give up some oil to spread a little butter on my warm bread any day.

I also use white whole wheat flour in my pumpkin bread, and almost every bread, muffin and even cookie recipe I make. White whole wheat packs the nutritional punch of whole wheat flour, but has a lighter taste and texture. I use white whole wheat flour in place of all purpose flour all the time. If you’ve never tried it, it’s definitely something to check out. For this recipe however, feel free to use all purpose flour if that’s what you have on hand. The last little change I make to my bread is that I sprinkle a bit of coarse crystal sugar, mixed with cinnamon, to the top before I bake it. You can totally skip this part, it just gives a nice little crunch on top if you have it.


Free Pumpkin Bread Recipe + Printable

September is upon us so you know what that means. time to start baking pumpkin bread!

I distinctly remember the first time I tried pumpkin bread over 12 years ago. Like many American traditions, it simply wasn't a thing in Ireland. I'd never heard of it.

The "bread" in the title was also kind of deceiving, since clearly with the amount of sugar that goes into this recipe it's more like a cake.

But that's ok. Let's call it bread, eat it for breakfast and keep it our little secret!

My mother-in-law makes the most wonderful pumpkin bread and I use the very same recipe. After a little research on Pinterest and Google, I realized it is a quite commonly used recipe that yields wonderfully soft and moist pumpkin bread.

While the original recipe calls for a full cup of oil, my mother-in-law's version has been modified to half oil/half applesauce, which you will see in the recipe printable I'm sharing with you today.

When I've been short on oil, I've even increased the apple sauce to &frac23 of a cup with only &frac13 cup of oil and still had perfect pumpkin bread.

Back to the recipe printable! It's super cute printed out and framed, or printed index card sized and included as a gift along with a mini pumpkin bread. I'll be doing both this season!

Ready to download it? Click the button below and input your details to have it emailed right to your inbox!

DOWNLOAD NOW

If you would like to follow along on more of my home decor, DIY and recipe posts, I&rsquod love to have you follow me on any of the following:


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Use Pumpkin Puree (NOT Pumpkin Pie Filling)

This time of year I have pumpkins from my garden. So I typically use my own drained Pumpkin Puree for the recipe. Remember, you’re using pumpkin PUREE not Pumpkin Pie FILLING.

(Note, these days I’m loving a different way of preserving my fresh garden pumpkin thank freezing the puree. I’m cooking & pureeing, then DEHYDRATING my fresh pumpkin instead. Then it’s easy to REHYDRATE and use that pumpkin puree later!)

I initially found a recipe over at BabySavers, so I used it as my base recipe. Of course I changed it to suit our tastes, and I love the way it turned out!

I already had a spice cake mix prepared & stored in a canning jar to use for either whipping up a quick cake or for using with this pumpkin bread recipe. My homemade spice cake mix calls for 3 eggs & 1 stick of butter, so those 2 items are pulled out for this pumpkin bread as well.

I simply mix my spice cake mix with the required eggs & melted butter in a large bowl. Then I add my pumpkin puree and the spices.

I mix it all just until incorporated and pour it into a greased loaf pan. You can now bake your pumpkin bread at 375 degrees Fahrenheit (or 350 for glass pans) for 50 minutes, or until toothpick comes out clean.


Variations

  • Nuts: Add 1 cup chopped pecans or walnuts to the batter or simply sprinkle on top.
  • Chocolate chips: To make a pumpkin chocolate chip bread, simply fold in about 1 cup of mini chocolate chips to the batter right before pouring it into the pan.
  • Other chips: You can change it up and use cinnamon chips, butterscotch, caramel chips, or white chocolate chips.
  • Raisins:Fold in about 1 cup of raisins into the batter right before pouring into the pan.
  • Streusel topping: You may add a streusel topping right before baking.

Easy Pumpkin Bread

Posted By Savita

I bet you agree. A good moist bread can make any meal extra-special! For me, a bowl of warm soup , a warm stew or hot breakfast Chai tea demands a bread on the side. So, today I thought to give you an easy weekend project to work on.

This pumpkin bread is as easy as mix, pour and bake! Since it is a quick bread, there is no wait between mixing and baking.

Oh, and bread is not just easy to bake and all. but also moist with healthy non-fat yogurt, and warm with subtle spice of turmeric.

Warm, moist, vibrant and loaded with Pumpkin!

Comm'on guys it is Pumpkin Season :)

Bread is my favorite side in the world. We all like breads, don't we? Specially to dunk in a warm soup, or snacking leftovers with cup of hot Chai tea, or even a quick breakfast with smear of soft butter. Honestly, the comfort of sweet bread can spoil me.

Not that I'm discouraging you to try sweet breads. Once in a while it is totally okay. Like in my home, rule is no more than 3-4 sweet treats whole month. So for my love of breads, I like to make supposed-to-be-sweet breads rather savoury and less sweet. Many of desserts/treats I bake, wherever possible I replace heavy-ingredients with healthier substitutes such as yogurt or oil instead of butter, and pureed veggies/fruits as part which not just make breads healthier but also make'em naturally moist and flavorful.

Say for example, yogurt or milk are simple easy-to-find pantry ingredients which can take a bread from fab to fabulous. Trust me, not just this pumpkin bread but even a simple no-yeast flat bread will come out moist and more flavorful if you make the dough in milk or yogurt. The milk solids in these attach to flour particles and keep them moistened while bread bakes/cooks.

Any quick breads benefit from this simple ingredient. If you are new to quick bread? It is a bread which require no yeast or long-poofing for leavening. Instead eggs and baking soda gives these bread soft, fluffy and airy texture.

Now, I must tell you that yogurt also helps this bread in one more way. The acid in yogurt helps baking soda creates more air-bubbles which makes the pumpkin bread so lite and air from inside.

I wanted to use fresh homemade pumpkin puree for this recipe but at the same time I wanted this recipe to me about pumpkin bread rather than cooking pumpkin from scratch. So, I used canned pumpkin puree of this recipe. You can always replace canned pumpkin puree with fresh homemade one. Just make sure that consistency of puree is same as of canned puree. If puree you using is thicker or thin, adjust the amount of flour in the bread to compensate.

One secret benefit of baking quick breads is: no mess prep and easy clean up afterwords. I mean, a wide bowl, a hand whisk, and a 9" loaf pan. That's all you need to clean after bread is ready. Is that easy, neat and clean, or what?

Whenever I'm in mood of baking quick pumpkin bread, I leave eggs and yogurt on kitchen shelf to get to room temperature, and set the oven to preheat, while I'm prepping for rest of the dinner.

Bringing baking ingredients to room temperature makes a huge difference in the quality of baked good. If ingredients are too cold or juts of the refrigerator than bread will take longer to cook or will be still uncooked from center. So, no matter which recipe you use to bake a bread/cake. always let ingredients out of refrigerator 20-25 minutes. This time varies based on weather condition. Just touch the ingredient and if these don't feel cold like out-of-refrigerator then it's okay to bake.

Before making a batter, I flour a 9" loaf pan so that bread not stick on the sides.

For making batter, I add wet ingredients: eggs, olive oil, and yogurt, in a medium bowl. Whisk to break eggs and mix with all ingredients. Then I add pumpkin puree, whisk to mix well and set aside.

I often use a paper plate to mix dry ingredients - flour, baking soda, and seasonings. Then, add to wet ingredients in three batches, and fold with spatula after each addition just until flour is moist.

I add the batter to prepared loaf pan and bake until toothpick inserted in center comes out clean.

After 1 hour and 10 minutes, a beautiful golden sweet and savory moist pumpkin bread loaf is ready to slice and serve! Of course I let it cool before slicing. :)

Friends, baking a homemade bread can't get easier than this. Bring home some pumpkin puree or cook fresh, add some yogurt (highly recommended), and then serve a scrumptious pumpkin bread for dinner and enjoy!

PS: All veggie/fruit breads taste even batter the next day. Keep the leftover refrigerated and re-heat to serve for soup or breakfast the next day.


There could be a few different reasons:

  • Inaccurate measurements– You must use measuring cups and measuring spoons to ensure the recipe works the way it is supposed to. Baking is science, after all.
  • Batter was over-mixed– It’s okay if there are some lumps in your bread batter. If you over-mix, too much gluten forms in the batter that prevents it from rising properly and it also affects the texture and makes it very dense and rubbery.


About the sugar

I like sweet, but there is a lot of sugar in some of the model recipes. . I did cut that back some and have a good balance now

Loaf Pans Size

There are many sizes of loaf pans. A small pan will take longer to cook due to the thickness, and a larger pan faster due to the loaf being thinner. As always, do not cook by time alone. Ovens differ—Cook to an endpoint, not time.

Mixing

You can easily mix this by hand, but a small hand mixer helps a lot. If you do this by hand, be sure to soften the butter slightly and get it fully incorporated with the other "wet" ingredients.


How to make pumpkin bread

Pumpkin puree

  • In order to make your own homemade pumpkin puree you want to start off by cutting the pumpkin in half and scraping out all the insides. Then bake them in the oven sliced side down. This should take about 45 minutes.
  • Then remove all the skins and place the soft baked pumpkin in a food processor and pulse until smooth.

Combine the dry ingredients

  • As for any bread or cake recipe, you want to combine all the dry ingredients (besides sugar) before adding them into the batter. See the recipe card below for details of measurements.
  • Make sure to reserve some of the flour mixture and coat the nuts and seeds in it. This will help keep them from sinking to the bottom.

Mix the dry and the wet together

  • Now mix the flour mixture with the butter, brown sugar, pumpkin puree, and eggs. You can do this by hand or for a speedier process I like to mix everything with an electric mixer.

Fill pans and bake

  • Make sure your loaf pans are lined with parchment paper and greased (or buttered) before pouring the pumpkin batter in. You will need 2 loaf pans for this recipe. Now you can bake the pumpkin bread as instructed in the recipe card.

How long does pumpkin bread keep?

Once your pumpkin loaf is baked and cooled, you can keep it out on the counter at room temperature for up to 3 days. OR you can refrigerate it for up to 1 week.

Can I freeze pumpkin bread?

Yes, you can! Make sure the bread is completely cooled down before you freeze it. Tightly wrap the loaves in plastic wrap and place it in a gallon-sized ziplock bag. Keep it frozen for up to 2 months.



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