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Sweet Pumpkin Bread

A warm, delicious loaf of pumpkin bread that captures the essence of fall with its delightful spices and moist texture, perfect for any occasion.
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Préparation 15 minutes
Cuisson 35 minutes
Temps total 50 minutes
Portions: 8 slices
Plat: Breakfast, Dessert, Snack
Cuisine: American, Seasonal
Calories: 220
Ingredients Préparation Notes

Ingrédients
  

Dry Ingredients
  • 1.75 cups all-purpose flour Can be substituted with gluten-free flour.
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
Wet Ingredients
  • 1 cup canned pumpkin puree Ensure it's not pumpkin pie filling.
  • 2 large eggs Can be substituted with flax eggs for a vegan option.
  • 1 cup granulated sugar Can use coconut sugar or honey as alternatives.
  • 0.5 cup packed brown sugar
  • 0.5 cup vegetable oil Can be replaced with melted butter or coconut oil.
  • 1 teaspoon vanilla extract

Préparation
 

Preparation
  1. Gather all your ingredients and equipment. Preheat your oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan with butter or non-stick cooking spray, or line with parchment paper.
Mixing
  1. In a large bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisk until blended.
  2. In another bowl, whisk together the wet ingredients: pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
  3. Gradually fold the wet mixture into the dry ingredients. Mix until just combined; don’t over-mix.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 30-35 minutes, checking for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
  3. Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack.
  4. Optionally, prepare cream cheese frosting while cooling, by beating softened cream cheese and butter, adding powdered sugar and vanilla.
  5. Once cooled, slice the pumpkin bread and enjoy.

Notes et conservation

For extra flavor, consider adding chocolate chips, nuts, or dried fruits. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.