Pumpkin Bread with Soft Crumb and Warm Cinnamon Nutmeg Spice
By Lucas Morgan
Prep
10 min
Cook
55 min
Total
75 min
Servings
2
Level
Easy
Ten minutes of preparation makes two loaves of pumpkin bread for busy days in the kitchen․ Quick breads are soft and rich, spiced with pumpkin puree and other spices, such as cinnamon and nutmeg․
The wet ingredients for the batter are pumpkin puree, sugar, oil or melted butter, water, and eggs․ Other dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg) are combined and gradually added to the wet ingredients․ Pure pumpkin puree works better than pumpkin pie filling for this recipe․ Oil or melted butter adds softness to the bread․
The batter should be divided evenly between two greased 9-by-5-inch loaf pans for baking․ Toothpicks inserted into the centers of the loaves should come out clean when the loaves are baked․ Baking time will vary depending on the type of oven and pans used․ Cracking in the centers of heavy quick breads is normal․ Do not take the loaves out of the oven too soon, before they are fully baked․
Chill loaves in pans on wire racks briefly, then remove from pans to cool completely before serving․ Serve plain or with cinnamon honey butter or maple butter․ Wrap loaves and slices for freezing for future use․
Why you'll love this recipe
- Begins with only 10 minutes of prep time because the wet ingredients are mixed in one bowl and added slowly to the dry ingredients․
- Bakes two loaves simultaneously, You can set aside complete loaves or slices to share as gifts or eat later․
- Kitchen staples like flour, sugar, baking soda, cinnamon, nutmeg, and salt are used in this recipe, No special equipment or ingredients are required․
- Offers ingredient substitutions, including canola oil, vegetable oil, and avocado oil, which can be used interchangeably with the called-for amount of melted butter․
- Makes baking easier by using two bowls and two loaf pans and skipping steps like kneading and other preparations involving yeast and dough shaping before baking․
- Freezes well in loaves and slices to save preparation time by freezing bread ahead of time and thawing slices as needed․
Ingredients
- •2 cups pure pumpkin puree (canned or fresh; 100% pure pumpkin, not pumpkin pie filling)
- •3 cups granulated sugar (white sugar)
- •1 cup canola oil, vegetable oil, avocado oil, or melted butter
- •⅔ cup water
- •4 large eggs
- •3 ⅓ cups all-purpose flour
- •2 teaspoons baking soda
- •1 ½ teaspoons salt
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •nonstick cooking spray (for the loaf pans)
Instructions
- 1
Gather the ingredients.
- 2
Preheat the oven to 350 degrees for nonstick loaf pans or 325 degrees for glass loaf pans.
- 3
Mix the pumpkin puree, sugar, oil or melted butter, water, and eggs in a large mixing bowl until well combined.
- 4
Combine the flour, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl, then whisk until well combined.
- 5
Gradually pour the flour mixture into the pumpkin mixture and stir well until completely combined.
- 6
Spray the bottoms and interior sides of two 9-by-5-inch or 1.5-quart loaf pans with nonstick cooking spray.
- 7
Pour the mixture evenly into the prepared loaf pans.
- 8
Bake for 55 to 75 minutes, or until a toothpick inserted in the center comes out clean.
- 9
Transfer the loaf pans to wire racks and let the bread cool in the pans for a few minutes.
- 10
Remove the pumpkin bread from the loaf pans and let it continue cooling on wire racks.
- 11
Slice and serve once the loaves have completely cooled.
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