As the leaves turn and the air crisps up, nothing quite says fall like a loaf of Harvest Spice Pumpkin Bread wafting its warm, spicy scent through your home. This recipe blends comforting spices with the rich, earthy flavor of pumpkin, making it a must-bake for any autumn lover.
All-purpose flour forms the base structure of our bread, giving it the right amount of body without being too dense. Granulated sugar and honey work together to sweeten the loaf while also adding moisture. Baking soda is our leavening agent that helps the bread rise nicely. A pinch of salt balances out the sweetness and enhances the flavors of the spices.
Speaking of spices, cinnamon, nutmeg, cloves, and ginger create that signature autumn aroma and flavor. Canned pumpkin puree is the star of the show, providing the bread with moisture and a distinct pumpkin flavor. Vegetable oil keeps the bread moist longer than butter would. Eggs add richness and help bind everything together. Water thins the batter slightly, ensuring it bakes evenly. A splash of vanilla extract enhances all the flavors, while chopped walnuts offer a lovely textural contrast and nutty flavor.
This pumpkin bread is delightful on its own, but you can also spread a bit of cream cheese or butter on a slice for extra richness. For a cozy afternoon snack, enjoy it alongside a chai tea or a cup of spiced apple cider.
First, preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it with a bit of oil or butter. This will prevent the pumpkin bread from sticking and make it easier to remove once baked.
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, and all the glorious spices. This ensures that the baking soda and spices are evenly distributed throughout the flour.
In another bowl, mix the wet ingredients: pumpkin puree, honey, vegetable oil, eggs, water, and vanilla extract. Stir until everything is smooth and well combined. You want a homogeneous mixture here to ensure even flavor and moisture in every bite.
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix, as this can result in a dense loaf. Finally, fold in the chopped walnuts carefully to keep them from sinking to the bottom.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. This will help it bake evenly and look nice and neat.
Bake in your preheated oven for 60 to 65 minutes. To test for doneness, insert a toothpick into the center; it should come out clean or with just a few moist crumbs. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to finish cooling completely.