Pumpkin Bread!
Pumpkin bread is a comforting, warm treat that’s perfect for the cooler months. It combines the sweet, earthy flavor of pumpkin with warm spices like cinnamon, nutmeg, and cloves, making it a beloved fall staple.
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup milk (you can substitute with a dairy-free option)
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup chocolate chips (optional, for an added twist)
Step-by-Step Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to prevent the bread from sticking.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. These spices will give your pumpkin bread its signature fall flavor.
- Mix Wet Ingredients: In a separate large bowl, cream the butter and sugar together until light and fluffy. You can use an electric mixer for this step, but a whisk and some elbow grease will work too! Once the butter and sugar are well combined, add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree, milk, and vanilla extract.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense. If you’re adding nuts or chocolate chips, fold them in at this point.
- Bake the Bread: Pour the batter into your prepared loaf pan. Smooth the top with a spatula, and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so check the bread at the 60-minute mark to ensure it doesn’t overbake.
- Cool and Serve: Allow to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice it up and enjoy! This bread pairs wonderfully with a cup of hot tea or coffee.
Tips
- Use Pure Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The latter contains added spices and sugar that can alter the flavor of your bread.
- Don’t Overmix the Batter: Overmixing the batter can cause your pumpkin bread to become dense and tough. Stir until the ingredients are just combined for a soft, moist loaf.
- Store It Properly: Pumpkin bread stays fresh for up to 3 days when stored in an airtight container at room temperature. It can also be frozen for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing.
- Add a Crunch: For a fun twist, add chopped nuts, chocolate chips, or even a swirl of cream cheese filling for extra flavor and texture.
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