Spiced Autumn Pumpkin Bread

Looking for the best pumpkin bread recipe? This spiced autumn loaf is incredibly moist and flavourful, perfect for fall baking! Get the recipe now.

Alright, let's get this pumpkin bread recipe intro sorted, shall we?

Get Ready for Autumn with This Pumpkin Bread Recipe

Ever get that craving for something warm and spicy as the leaves start turning? this pumpkin bread recipe hits the spot every time.

Honestly, this is my go-to for that cozy, autumn feeling. the warm spices and that hint of sweetness? absolute bliss!

A Slice of Autumn Magic

This classic bake isn't just tasty, it's got history. pumpkin bread is a proper autumnal tradition in the states. it's super easy, i promise.

Prep takes about 20 minutes, then it's 50- 60 minutes in the oven. one loaf makes around 12 slices. perfect for sharing.

..or not!

Why This Pumpkin Bread is the Bee's Knees

This isn't just another pumpkin bread recipe . this one's special. it's got a lovely, moist texture. plus, it's packed with vitamin a from the pumpkin puree.

Perfect for a weekend brunch, a gift for your neighbours, or just because. honestly, is there anything better than the smell of baking spices wafting through the house?

Now, let's talk about those all-important ingredients.

Alright, gather 'round, baking buddies! let’s talk ingredients for the best pumpkin bread recipe , yeah? honestly, this spiced autumn pumpkin bread is so good, it's practically illegal.

Imagine autumn in a loaf, that's what we are aiming for. let's dive into what you need.

Ingredients & Equipment

You know, even a simple pumpkin bread recipe can be elevated with the right stuff. Trust me, using quality ingredients really makes a difference. It's the secret ingredient, innit?

Main Ingredients

Here’s the breakdown for the moist pumpkin bread .

• Vegetable Oil: 1 cup (240ml). It’s gotta be neutral, like canola or sunflower, yeah?
• Granulated Sugar: 1 3/4 cups (350g). Adds the classic sweetness.
• Light Brown Sugar: 1/2 cup (100g), packed. For that deep, caramel-y flavour.
• Large Eggs: 2 . Gotta be large, not small. It makes a difference to the batter's consistency.
• Vanilla Extract: 1 teaspoon (5ml). Don't skip it! Adds a lovely aroma.
• Pumpkin Puree: 1 (15-ounce) can (425g). Make sure it’s PUREE, not pie filling. HUGE difference, mate!
• All-Purpose Flour: 3 cups (360g). The base of our healthier pumpkin bread .
• Baking Soda: 1 teaspoon (5g). The raising agent, crucial for a fluffy loaf.
• Ground Cinnamon: 1 teaspoon (3g). Because it wouldn't be fall baking recipes without it.
• Ground Nutmeg: 1/2 teaspoon (1g). Adds a lovely warmth.
• Ground Cloves: 1/4 teaspoon (0.5g). Just a touch, it’s potent.
• Ground Ginger: 1/2 teaspoon (1g). A little kick.
• Salt: 1/2 teaspoon (3g). Balances all the sweetness.
• Optional Add-Ins: 1 cup (120g) chopped walnuts/pecans OR 1 cup (170g) chocolate chips. Your call!

For the pumpkin puree, look for a vibrant orange colour. You want it to smell earthy and fresh, not musty, alright? Oh my gosh, imagine if it smelled bad!

Seasoning Notes

Let's talk flavour! essential spices? cinnamon, nutmeg, cloves, and ginger. that’s the magic combo. you can even add a pinch of allspice, if you're feeling fancy.

For a flavour boost, a tablespoon of molasses will deepen that naturally sweetened pumpkin bread flavour. if you’re out of cloves, a little extra nutmeg will do the trick.

Honestly, it is all about preference.

Equipment Needed

Right, onto the tools! You’ll need:

• 9x5 inch loaf pan . The classic size for pumpkin bread healthy gluten free .
• Mixing bowls (various sizes).
• Whisk & Spatula. Essential for mixing.
• Measuring cups and spoons. Obvs.
• Oven. To bake the damn thing!

Don’t have a loaf pan? a cake tin will do in a pinch, just adjust the baking time, yeah? and if you’re missing a whisk, a fork can work too, you know? we've all been there.

I actually messed up my first pumpkin bread recipe because I used pumpkin pie filling instead of puree. Total disaster! So, learn from my mistakes, alright?

Right then, let's talk about baking some proper spiced autumn pumpkin bread . it’s guaranteed to make you feel all snug like you're wrapped in your favourite sweater.

Honestly, who doesn't love the smell of warm spices wafting through the house?

Cooking Method: The Autumn Embrace

This pumpkin bread recipe isn't rocket science. it’s more like a warm hug from your nan. i’ve tweaked it over the years.

This recipe gives you a moist, delicious loaf every single time. i’m a bit of a stickler for moist pumpkin bread .

You know, none of that dry, crumbly business. let's get started.

Prep Steps: Getting Sorted

First, mise en place , as the fancy chefs say. get all your bits and bobs measured out. it saves you flapping about later.

Preheat your oven to 350° f ( 175° c) . grease and flour a 9x5 inch loaf pan. this stops the bread from sticking and saves you a washing up nightmare.

Essential mise en place is the foundation of a happy baking experience.

Step-by-Step: Easy Peasy

1. Whisk together 1 cup (240ml) vegetable oil , 1 3/4 cups (350g) granulated sugar , and 1/2 cup (100g) packed light brown sugar in a big bowl.
2. Beat in 2 large eggs , one at a time. Then, stir in 1 teaspoon vanilla extract (5ml) and 1 (15-ounce) can (425g) pumpkin puree . Make sure it's not pumpkin pie filling. That stuff's got all sorts of dodgy bits added.
3. In another bowl, whisk together 3 cups (360g) all-purpose flour , 1 teaspoon baking soda (5g) , 1 teaspoon ground cinnamon (3g) , 1/2 teaspoon ground nutmeg (1g) , 1/4 teaspoon ground cloves (0.5g) , 1/2 teaspoon ground ginger (1g) , and 1/2 teaspoon salt (3g) .
4. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Don't overmix. Overmixing is the enemy of moist pumpkin bread .
5. If you’re feeling fancy, fold in 1 cup (120g) chopped walnuts or pecans or 1 cup (170g) chocolate chips .
6. Pour the batter into your prepared tin and bake for 50- 60 minutes . A wooden skewer inserted into the centre should come out clean, or with a few moist crumbs. I always start checking around the 50-minute mark. Ovens can be temperamental, you know?
7. Let the bread cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely.

Pro Tips: Secrets from the Oven

Honestly, the biggest mistake people make is overmixing. It makes the bread tough as old boots.

Want an extra bit of zing? Add a streusel topping. A mix of flour, sugar, and butter sprinkled on top before baking gives it a lovely crunch.

Fancy getting ahead? You can bake this pumpkin bread recipe a day in advance. Just wrap it well in cling film. I've even chucked it in the freezer to enjoy later!

This pumpkin bread recipe will knock your socks off! enjoy it with a cup of tea. maybe you are looking for a healthier naturally sweetened pumpkin bread or a pumpkin bread healthy gluten free option? well, start by using a bit less sugar or try a gluten free flour blend!.

This recipe is easy to adapt. you’ll never buy shop-bought again. let me know what you think. happy baking, my friend!

Right then, let's chat about the extras for our Spiced Autumn Pumpkin Bread . You know, the bits that make it extra special. It's all about the little things, innit?

Recipe Notes: Little Things Matter!

Serving It Up: Plating Like a Pro

Honestly, this pumpkin bread recipe is great on its own. But presentation? It can make all the difference.

Think about it: a slice of warm bread, maybe with a dusting of icing sugar? Sorted.

Or, for a bit of posh, a dollop of whipped cream cheese frosting. It's what I do!

Pair it with a cuppa – Earl Grey, naturally – or even a glass of chilled milk. Spot on. Fancy having it as pudding?

Storing Secrets: Keep It Fresh

Right, so you've baked your Best Pumpkin Bread Recipe . Now what?

Pop it in an airtight container. This Moist Pumpkin Bread will last for about 3 days at room temperature. I do advise you use it within 3 days - it won't last longer than that, trust me!

Want to keep it longer? Wrap it well and freeze it. It keeps well for about 2 months.

When you're ready, just let it thaw at room temperature. Or, if you're impatient like me, a quick zap in the microwave does the trick. Honestly!

Swapsies: Variations Galore

Let's talk variations. Want a Healthier Pumpkin Bread ? Use whole wheat flour. Easy peasy.

Fancy a Healthy Gf Pumpkin Bread ? Gluten-free flour blend is your friend.

You could also try Naturally Sweetened Pumpkin Bread using maple syrup instead of sugar. Oh, and seasonal swaps?

In the autumn, use fresh pumpkin puree. In the summer, zucchini.

Numbers Game: Nutrition Lowdown

Ok, here's the skinny on the nutrition. (Estimates, of course!) Each slice is roughly 350 calories, with about 4g of protein.

There's 18g of fat, 45g of carbs, and 25g of sugar. plus, about 2g of fibre. it is a health pumpkin banana bread after all, just try to not eat the whole thing.

Key benefit? It’s got pumpkin! Which is packed with Vitamin A. Boom!

So, there you have it. Some extra tips to make your pumpkin bread recipe even better! Have fun, and don't be afraid to experiment! Happy Fall Baking Recipes ! What can you lose? You might just land on the greatest Keto Lasagna recipe ever!

Frequently Asked Questions

Why did my pumpkin bread recipe come out dense and gummy?

A dense and gummy pumpkin bread is usually a sign of overmixing the batter. Overmixing develops the gluten in the flour, resulting in a tougher texture. Be sure to mix the wet and dry ingredients until just combined, and avoid beating the batter excessively. It's like trying to build a skyscraper with lego bricks – precision, not force!

Can I freeze pumpkin bread? What's the best way to store it?

Absolutely! Pumpkin bread freezes beautifully. To freeze, let the bread cool completely, then wrap it tightly in plastic wrap, followed by a layer of foil or place it in a freezer-safe bag. It will keep well in the freezer for up to 2-3 months. For storage at room temperature, wrap tightly in plastic wrap or store in an airtight container for up to 3 days. Just think of it as giving your bread a little spa day, wrapping it up nice and snug!

What can I add to my pumpkin bread recipe to make it even better?

There are tons of ways to jazz up your pumpkin bread! For a bit of crunch, fold in chopped walnuts, pecans, or even pepitas (pumpkin seeds). Chocolate chips, dried cranberries, or raisins also add a delightful twist. For a hint of warmth and spice, consider adding a pinch of ground cardamom or allspice. It's your show, so add what makes you happy!

Can I make this pumpkin bread recipe gluten-free or vegan?

Yes, you can easily adapt this recipe! For a gluten-free version, use a gluten-free all-purpose flour blend, making sure it contains xanthan gum for binding. For a vegan version, you can replace the eggs with flax eggs (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water per egg, let sit for 5 minutes to thicken). Also, ensure that any add-ins like chocolate chips are vegan-friendly.

My pumpkin bread is browning too quickly. What should I do?

If your pumpkin bread is browning too fast, tent the loaf pan with aluminum foil. This will help to prevent the top from burning while the inside continues to bake. Also, make sure your oven temperature is accurate by using an oven thermometer. If it continues, consider lowering the oven temperature by 25 degrees Fahrenheit.

Is pumpkin bread recipe healthy? What's the nutritional value?

While pumpkin bread isn't a health food, it can be part of a balanced diet. It contains some fiber and vitamins from the pumpkin, but it also has sugar and fat. The nutritional value will vary depending on the specific ingredients and portion size. A slice typically contains around 350 calories, 4g protein, 18g fat, 45g carbohydrates, 25g sugar, and 2g fiber. You can reduce the sugar and fat content by using less sugar or substituting some of the oil with applesauce, or using sugar alternatives.

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