Hi Chef! 👩‍🍳
There’s something magical about fall—the crisp air, the golden leaves, and, of course, the warm, spiced flavors we all crave. This Pumpkin Bread is everything you love about the season, wrapped up in one loaf. It’s moist, perfectly spiced, and easy enough to whip up anytime you need a cozy treat. Whether you’re savoring it with coffee in the morning or sneaking a slice late at night, this pumpkin bread never disappoints. Let’s bake!
Ingredients:
- 1Âľ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional, for extra warmth)
- 1 cup (240g) pumpkin puree
- Âľ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar (because a little molasses flavor goes a long way)
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat Your Oven:
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. (Seriously, parchment is your best friend for easy cleanup!) - Whisk Together the Dry Ingredients:
In a medium bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. It’s a small step but makes sure every bite is packed with those cozy flavors. - Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla until smooth and shiny. It should smell heavenly already! - Bring It All Together:
Gradually stir the dry ingredients into the wet mixture. Go slow and stop mixing as soon as it’s combined—overmixing is the enemy of fluffy bread! - Pour and Prep for the Oven:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you’re feeling fancy, sprinkle a little cinnamon sugar on top for a sweet crust. - Bake to Perfection:
Pop the pan into the oven and bake for 50-60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean (or with just a few moist crumbs). - Cool (If You Can Wait!):
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice it warm for maximum happiness or save it for later—your call!
Chef’s tips:
- Pumpkin Puree 101: Use pure pumpkin puree, not the pre-spiced pumpkin pie filling. You’re the boss of the spices here!
- Extra Moisture Secret: Don’t skimp on the oil—it’s what keeps this bread ultra moist and tender.
- Optional Add-Ins:Â Fold in chopped walnuts, pecans, or even a handful of chocolate chips to make it your own.
FAQs:
1. Can I freeze pumpkin bread?
Yes! Wrap the cooled loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Let it thaw overnight in the fridge or on the counter for a couple of hours before serving.
2. Can I make this healthier?
Absolutely! Swap half the oil for unsweetened applesauce and use whole wheat flour for a hearty twist.
3. How should I store it?
Keep your bread in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate it, and it’ll stay fresh for about a week.
Why you’ll love this recipe:
This pumpkin bread isn’t just a recipe; it’s a mood. It’s perfect for those cozy fall mornings when you want something warm and comforting or for impressing guests without spending hours in the kitchen. Once you take a bite, with the soft crumb and warm spices, you’ll know—this is the ultimate fall treat.