As the leaves turn golden and the air gets crisp, there's nothing like the aroma of freshly baked pumpkin bread wafting through the house. This delightful pumpkin bread is a celebration of fall flavors, bringing warmth and comfort to your kitchen. Whether you're a seasoned baker or a novice, this recipe is straightforward and packed with autumnal goodness.
All-purpose flour forms the base of our bread, providing structure and body. Granulated sugar and brown sugar not only sweeten but also help create a tender crumb, with the brown sugar adding a hint of caramel flavor. Baking soda acts as a leavening agent, ensuring a light and fluffy loaf.
Salt enhances all the flavors, while ground cinnamon, nutmeg, cloves, and ginger bring that signature fall spice aroma. Vegetable oil keeps the bread moist without a strong flavor. Two large eggs provide richness and help bind everything together.
Canned pumpkin puree is the star of the show, offering moisture and that unmistakable pumpkin flavor. A bit of water aids in mixing, and vanilla extract adds a subtle depth of flavor.
This pumpkin bread pairs beautifully with a smear of cream cheese or a drizzle of honey. For an extra indulgence, try it warm with a pat of butter. It's a wonderful addition to a brunch spread or a cozy afternoon snack with tea.
First, preheat your oven to 350°F (175°C). This gives you time to mix everything together while the oven gets nice and hot. Grease a 9x5 inch loaf pan to ensure your bread slides out easily once it's done baking.
In a large mixing bowl, whisk together the dry ingredients: flour, both sugars, baking soda, salt, and all those lovely spices — cinnamon, nutmeg, cloves, and ginger. This step ensures everything is evenly distributed, so you don't end up with a mouthful of spice or a pocket of flour in your bread.
In a separate bowl, combine the wet ingredients. Mix the vegetable oil, eggs, pumpkin puree, water, and vanilla extract until everything is well blended. The mixture should be smooth and uniform in color.
Now, gradually add the wet mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix; you want to keep the bread tender.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to ensure even baking. Pop it into the oven for 60-70 minutes. You'll know it's ready 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 it set up a bit more, making it easier to handle. Then transfer it to a wire rack to cool completely before slicing.
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