Recipes

Pumpkin Bread

2 Mins read
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Introduction

Pumpkin bread is a beloved autumn classic known for its moist texture and rich spices. This recipe takes traditional pumpkin bread to new heights with an efficient blend of flavors and techniques that promise every slice will be just as delightful the next day, making it perfect not only for breakfast but also for afternoon snacks or dinner treats.

Tips for this Recipe

For optimal results in your pumpkin bread, ensure ingredients are at room temperature to achieve a smooth batter and even baking. Preheat the oven to avoid starting the process cold, which can affect rising and texture. Greaseing your loaf pan with butter not only prevents sticking but also contributes to that irresistible golden crust.

Why You Will Love This Recipe

The joy of pumpkin bread lies in its comforting taste and the nostalgic memories it evokes, particularly during fall festivities. This recipe’s rich blend of spices, combined with a tender crumb and subtle sweetness, makes for an irresistible indulgence that can be shared or savored alone.

Ingredients

– 4 tablespoons unsalted butter, softened
– 1 3/4 cups all-purpose flour
– 1/2 teaspoon fine salt
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon ground allspice
– 1/4 teaspoon ground cloves
– 1 1/2 cups sugar
– 1/4 cup vegetable oil
– Scant 1 cup canned pumpkin puree, not flavored pie filling
– 2 large eggs

Advised Equipment

To create the perfect Pumpkin Bread:
– Stand Mixer (KitchenAid, CuisineArt) for efficient mixing.
– Bread Pan or Loaf Pan, ideal materials being aluminum, non-stick, or cast iron.
– Silicone Spatula for smooth bowl cleaning and ingredient mixing.
– Digital Kitchen Scale to measure dry ingredients with precision.
– Mixing Bowls (Pyrex, Rubbermaid) in various sizes for different stages of preparation.
– Cooling Rack (OXO Good Grips, KitchenAid) to ensure proper cooling and texture maintenance.

History of the Recipe

Pumpkin bread has its roots in colonial times when early settlers sought ways to preserve pumpkins’ abundance for winter. The transformation into a modern, indulgent treat evolved over time as various cultures and recipes contributed spices like cinnamon and cloves, giving rise to the classic pumpkin bread we know today. Its widespread popularity soared in the latter half of the 20th century, becoming synonymous with fall holidays and family gatherings.

Fun Facts about This Recipe

Did you know that pumpkin bread is not only delicious but also versatile? The recipe can be easily adapted by substituting different spices, adding nuts or dried fruits for texture variation, and experimenting with gluten-free flour options. Moreover, the rise in homemade baking during recent years has seen an increase in pumpkin bread’s popularity as a simple yet heartwarming recipe that brings families together to create lasting memories.

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Pumpkin Bread

Pumpkin Bread

amanda

Equipment

  • - Stand Mixer (KitchenAid, CuisineArt) - Ideal for mixing ingredients efficiently and with less effort, especially handy for doughs and batters.

  • - Bread Pan or Loaf Pan - A standard size is sufficient; these come in various materials like aluminum, non-stick, or cast iron.

  • - Silicone Spatula - Vital for scraping bowls cleanly without scratching them and useful in mixing ingredients smoothly.

  • - Digital Kitchen Scale - For precise measurements of dry ingredients like flour or sugar to ensure the recipe's success.

  • - Mixing Bowls (Pyrex, Rubbermaid) - A set of various sizes can accommodate different stages of mixing and baking.

  • - Cooling Rack (OXO Good Grips, KitchenAid) - Useful for cooling the bread properly after it comes out of the oven to maintain its texture.

Ingredients

  • 4 tablespoons unsalted butter, softened, plus more for the pan

  • 1 3/4 cups all-purpose flour

  • 1/2 teaspoon fine salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon freshly grated nutmeg

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cloves

  • 1 1/2 cups sugar

  • 1/4 cup vegetable oil

  • Scant 1 cup canned pumpkin puree, not flavored pie filling

  • 2 large eggs

Instructions

1

Instruction 1

Preheat the oven to 350°F. Butter a 9-inch loaf pan.
2

Instruction 2

Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl.
3

Instruction 3

Beat the butter, sugar, and oil on high speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute.
4

Instruction 4

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely.
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