Pumpkin Bread

Nothing says autumn quite like a loaf of Pumpkin Bread. Sweet, moist, and hinting at comforting spices, it’s the perfect accompaniment to a steaming mug of coffee on a crisp, cool evening. Perfect as a holiday dessert, or even for a quick breakfast on the go, pumpkin bread is a versatile treat that’s a hit at family gatherings, potlucks, or just because. And let me tell ya ��� this recipe will give you some seriously scrumptious pumpkin bread that you and your loved ones will adore.

Trust me, the delightful aroma that fills your kitchen while it’s baking is almost as irresistible as the bread itself… almost. This bread packs a wonderful balance of sweetness and spice, and the texture is to die for���soft, dense, and oh-so satisfying. Everything we love about Fall, in one delightful slice.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Servings: 10 slices
• Yield: 1 loaf

Aight then, let’s get down to business and start baking this wonderful bread. You ready? Let’s get to it!

Ingredients & Equipment You’ll Need

• 1 can (15 ounces) pure pumpkin (not pumpkin pie filling)
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Equipment: loaf pan, mixing bowls, mixer, and measuring cups and spoons

Pure pumpkin is the star here, giving our bread its distinct flavor and lush texture. The blend of spices gives that ‘fall’ flavor while the sugar provides the perfect balance of sweetness. If you need any substitutes, unsweetened applesauce can replace half the oil, and you can use brown sugar for an extra hit of molasses flavor.

How To Make Pumpkin Bread

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour your loaf pan.
2. In a large bowl, combine pumpkin, eggs, oil, water, and sugar until well blended.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
4. Gradually add the dry ingredients to the pumpkin mixture, mixing until just blended. Pour into the prepared pan.
5. Bake in preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Tips For The Best Results

• For a tender crumb, do not overmix the batter.
• Give the loaf pan a good grease and flour to aptly prevent sticking.
• For accurately done bread, ensure your oven is correctly calibrated.

Storage Tips

• Store in an airtight container at room temperature for up to 3 days.
• Freeze for longer storage���slices defrost beautifully in the microwave or simply brought to room temperature on the counter.

Frequently Asked Questions

Q: Can this bread be made gluten-free?
A: Yes, simply substitute the all-purpose flour with a gluten-free flour blend.

Q: Can I use fresh pumpkin instead of canned pumpkin?
A: Of course, just make sure it’s properly pureed.

Q: I don’t have cloves or nutmeg. Is that okay?
A: You can leave them out, but they do add to the overall flavor profile.

Q: Can this recipe be doubled?
A: Certainly! Just make sure to adjust baking time accordingly.

Q: Can I add nuts?
A: Absolutely! Walnuts or pecans would be a nice addition.

Nutritional Facts of Pumpkin Bread

Per slice: 186 calories; protein 2.3g; carbohydrates 27.6g; fat 7.8g; cholesterol 34.5mg; sodium 173.1mg.

In conclusion, this Pumpkin Bread is nothing short of magic. It’s everything we love about the season in edible form. Slice it up for breakfast, use it as a sweet stand-in for lunch, or as dessert or snacks throughout the day. Heck, it’s delicious all day every day! Enjoy it with a dollop of butter or cream cheese and a cup of your favorite warm beverage. Happy baking, folks!