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