Pumpkin Cinnamon Bread

Ahoy, foodies! What’s better than the smell of freshly baked Pumpkin Cinnamon Bread wafting through your kitchen? This fall-favorite, sweet yet spicy bread is a real crowd-pleaser and perfect for nearly any occasion. Whether you’re hosting a Halloween party, a Thanksgiving dinner, or simply want a hearty breakfast, our Pumpkin Cinnamon Bread won’t disappoint.

Super moist, perfectly spiced with cinnamon and filled with real pumpkin goodness, this bread is down-to-earth comfort in a loaf. Bake it once, and it’ll become a regular on your table. It’s quick and easy for the uninitiated yet enticing for the seasoned baker. Trust me; even the pickiest eater won’t resist its charm!

• Prep time: 15 minutes
• Cook time: 60 minutes
• Total time: 1 hour 15 minutes
• Servings: 8
• Yield: 1 loaf

Buckle up, folks, and get ready to delve into the world of baking with this foolproof family recipe. Let’s roll on!

Ingredients & Equipment You’ll Need

• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 tablespoon ground cinnamon
• 1-1/2 cups sugar
• 2 eggs
• 1 cup canned pumpkin
• 1/4 cup vegetable oil
• 1/4 cup water
• 1/2 teaspoon vanilla extract

You will also need a loaf pan, two mixing bowls, a whisk, and a wooden spoon.

The real pumpkin provides a natural and fresh taste, while the cinnamon gives that warm, cozy flavor we just love in autumn. If you don’t have canned pumpkin, mashed butternut squash can be a decent substitute.

How To Make Pumpkin Cinnamon Bread

1. First off, preheat your oven to 350��F (175��C) and grease a loaf pan.
2. In a large bowl, mix together the flour, baking soda, salt, and cinnamon.
3. In a separate bowl, beat together the sugar and eggs until well blended. Then stir in the pumpkin, oil, water, and vanilla.
4. Pour the wet mixture into the dry ingredients and stir until just blended.
5. Finally, pour the mixture into the prepared pan and bake in the preheated oven for about an hour, or until a toothpick inserted into the center of the loaf comes out clean.

Tips For The Best Results

• Always use fresh canned pumpkin for the best taste.
• Do not overmix the batter; this will keep the bread soft and fluffy.

Storage Tips

• The bread can be stored at room temperature for 2 days or in the refrigerator for up to 1 week.
• Freeze the bread slices in a zip-lock bag; it can last up to 3 months.

Frequently Asked Questions

Q: Can I use a pumpkin pie spice instead of cinnamon?
A: Definitely! You may need to adjust the amount depending on the spice’s intensity.

Q: Can I use fresh pumpkin instead of canned?
A: While canned pumpkin gives the best results, fresh pumpkin can definitely be used. Just make sure it’s properly cooked and mashed.

Q: Is this bread gluten-free?
A: The recipe calls for all-purpose flour, which contains gluten. However, you could try substituting it with your favorite gluten-free flour blend.

Q: Can I add nuts or chocolate chips?
A: Absolutely! Feel free to customize the recipe to your liking.

Q: How to prevent the bread from getting too dark on top?
A: Simply cover the top with foil during the last 15-20 minutes of baking.

Nutritional Facts of Pumpkin Cinnamon Bread

Per serving:
Calories: 200, Carbs: 40g, Protein: 5g, Fat: 3g, Fiber: 3g, Sugar: 18g.

Last but certainly not least, the verdict! This Pumpkin Cinnamon Bread is a must-try���not only because it’s delicious, but also due to its simplicity. Who knew something so effortless could yield such scrumptious results? Pair it with a cup of coffee or milk, and your breakfast or snack time will be revolutionized. Happy baking!