Say hello to Autumn Spice Pumpkin Bread, your new fall favorite. This loaf combines the warmth of spices with the rich flavor of pumpkin, creating a moist and delightful treat perfect for crisp autumn days.
The foundation of this bread is all-purpose flour, providing the structure needed for a good loaf. Granulated sugar and brown sugar balance sweetness and moisture, with the brown sugar adding a hint of molasses flavor. The leavening duo, baking soda and baking powder, ensures a nice rise. Salt enhances all the flavors. The spice trio consisting of cinnamon, nutmeg, and cloves infuses the bread with that cozy autumn essence. Vegetable oil keeps the bread moist, while eggs provide richness and bind everything together. Pumpkin puree is the star, giving the bread its signature flavor and color. A splash of vanilla extract rounds out the flavors, and a touch of buttermilk adds tanginess and tenderness. Lastly, pecans add a delightful crunch.
This pumpkin bread pairs beautifully with a pat of salted butter or a smear of cream cheese. For a more decadent option, add a drizzle of maple glaze. Serve alongside a warm cup of chai tea or a cinnamon-spiced latte for the ultimate fall experience.
First, preheat your oven to 350°F and give your 9x5-inch loaf pan a good greasing. This helps in easy removal of the bread later. Now, grab a large bowl and whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures even distribution of the leavening agents and spices.
In another bowl, mix together the vegetable oil, eggs, pumpkin puree, vanilla extract, and buttermilk. Stir until you have a smooth, well-combined mixture—this is your wet team. Add the wet ingredients to the dry ingredients, stirring gently until just combined. Overmixing can lead to a denser loaf, which we want to avoid.
Fold in the chopped pecans with care, distributing them evenly throughout the batter. Pour the batter into your prepared loaf pan, smoothing the top with a spatula to create an even surface. Pop it into the oven and let it bake for 60 to 70 minutes. The bread is done when a toothpick inserted into the center comes out clean.
Once baked, let the bread cool in the pan for about 10 minutes. This helps prevent it from falling apart. Then transfer it to a wire rack to cool completely, allowing the flavors to settle in.
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