Welcome to the cozy world of Harvest Pumpkin Bread! This recipe combines the warmth of fall spices with the rich, earthy flavor of pumpkin. It's the perfect treat for crisp autumn mornings or as a comforting snack any time of day.
Let's break down these ingredients so you know exactly what each one brings to the table. Starting with all-purpose flour, it forms the base structure of our bread. The combination of granulated sugar and brown sugar gives a balanced sweetness and a hint of molasses flavor from the brown sugar. Baking soda is our leavening agent, helping the bread rise to fluffy heights. A pinch of salt enhances all the other flavors.
Now, onto the spices: cinnamon, nutmeg, cloves, and ginger. Together, they create that classic pumpkin spice blend that's warm and inviting. Eggs add richness and help bind everything together. The star of the show, pumpkin puree, brings moisture and a subtle sweetness. Vegetable oil keeps the bread tender, while a splash of water helps mix everything smoothly. Finally, vanilla extract adds a touch of aromatic sweetness, and optional chopped walnuts introduce a pleasant crunch.
Harvest Pumpkin Bread pairs wonderfully with a light spread of cream cheese or a pat of butter. For breakfast, serve it alongside a steaming cup of chai tea or a latte. It also makes a lovely dessert when lightly toasted and topped with a scoop of vanilla ice cream.
First, preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it well. This ensures your bread will release easily once baked. In a large mixing bowl, combine the dry ingredients: your flour, granulated sugar, brown sugar, baking soda, salt, and the spices — cinnamon, nutmeg, cloves, and ginger. Stir them together until they're well mixed, which helps distribute the baking soda and spices evenly throughout the flour.
In a separate bowl, beat the eggs until they're well mixed. This step is crucial for a light texture, so take a moment to get them nicely beaten. Stir in the pumpkin puree, vegetable oil, water, and vanilla extract. Mixing these wet ingredients separately allows for a smoother blend when you combine them with the dry ingredients.
Now, gradually add the wet mixture to the dry ingredients, stirring gently. You want to mix just until no streaks of flour remain — overmixing can lead to a dense bread. If you're using walnuts, fold them in at this point. They add a delightful crunch and pair beautifully with the flavors.
Pour the batter into your prepared loaf pan, spreading it evenly. Place it in the oven and bake for 50 to 60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This cooling time helps the bread set, making it easier to slice.
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