Description
Warm autumn moments come alive with this pumpkin spice bread, blending comforting spices and rich seasonal flavors. Homemade goodness fills kitchens with irresistible aromas that welcome cooler days and create delightful memories you’ll cherish.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups (220 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (240 grams) pumpkin puree
- 1/2 cup (120 milliliters) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Sweeteners:
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
Instructions
- Prepare the oven by heating to 350°F (175°C) and coating a 9×5 inch loaf pan with a thin layer of grease.
- Sift together all dry ingredients in a spacious mixing bowl, ensuring an even distribution of flour, baking soda, baking powder, aromatic spices, and salt.
- Create a separate mixture of wet components, blending pumpkin puree with both granulated and brown sugars, vegetable oil, eggs, and vanilla extract until smooth and well-incorporated.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring minimally to prevent overmixing and maintain a tender bread texture.
- Transfer the completed batter into the prepared loaf pan, spreading it evenly to ensure consistent baking.
- Position the pan in the preheated oven and bake for 55-65 minutes, monitoring doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Allow the bread to rest in the pan for 10 minutes, which helps it set and prevents crumbling, then carefully remove and place on a wire cooling rack to complete the cooling process.
Notes
- Swap vegetable oil with applesauce or mashed banana for a healthier, lower-fat version that keeps the bread moist and tender.
- Add chopped nuts like pecans or walnuts for extra crunch and boost of nutrition, mixing them gently into the batter just before pouring into the pan.
- Check doneness early to prevent over-baking, as pumpkin breads can quickly dry out – start testing at 50 minutes with a toothpick to ensure a perfectly moist texture.
- Freeze individual slices wrapped in plastic wrap for quick grab-and-go breakfast or snack options that stay fresh for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 182 kcal
- Sugar: 13 g
- Sodium: 190 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg