Introduction
Pumpkin bread is a delightful treat that embodies the warm flavors of fall. This recipe from Love and Lemons yields a moist and flavorful loaf, perfect for breakfast, snacks, or even dessert. With a delightful blend of spices and the richness of pumpkin puree, this bread is sure to become a favorite in your home.
Detailed Ingredients with measures
– ¾ cup all-purpose flour, spooned and leveled
– ¾ cup whole wheat flour, spooned and leveled
– 2 teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground allspice
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon sea salt
– 1 cup canned pumpkin puree
– ½ cup almond milk, or any milk
– ½ cup cane sugar
– ¼ cup vegetable oil, or other neutral oil
– 2 large eggs
– 1 teaspoon vanilla extract
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 45 to 50 minutes
Total Time: 1 hour
Yield: 1 loaf (8×4 inches)
Enjoy making this delicious pumpkin bread, and relish the wonderful aromas it brings as it bakes in your oven!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and grease an 8×4-inch loaf pan.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, ground cinnamon, ground nutmeg, ground allspice, baking powder, baking soda, and sea salt until well mixed.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the canned pumpkin puree, almond milk (or any milk of your choice), cane sugar, vegetable oil (or other neutral oil), large eggs, and vanilla extract until the mixture is smooth and homogeneous.
Step 4: Combine Ingredients
Add the dry ingredients to the wet ingredients and gently stir until just combined. Be careful not to overmix, as this can affect the texture of the bread.
Step 5: Bake the Bread
Spoon the batter into the prepared loaf pan and place it in the preheated oven. Bake for 45 to 50 minutes, or until the top of the bread springs back when touched and a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Once baked, remove the bread from the oven and allow it to cool completely in the pan. After it has cooled, slice the bread and serve.
Notes
Storage Tips
Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing Instructions
To freeze, wrap the cooled bread tightly in plastic wrap or aluminum foil and place it in a freezer bag. It can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
Variations
Consider adding nuts, such as walnuts or pecans, or chocolate chips into the batter for additional texture and flavor. You can also substitute spices to your taste or use a different type of milk according to dietary preferences.
Cook techniques
Measuring Ingredients
Use the spoon and level method for both all-purpose and whole wheat flour to ensure accurate measurements and avoid dense bread.
Whisking Dry Ingredients
Thoroughly whisk together the dry ingredients before combining with the wet ingredients to ensure even distribution of the baking powder and spices.
Combining Wet and Dry Ingredients
Gently stir the wet and dry ingredients together until just combined. Overmixing can lead to a tough texture in the finished bread.
Testing for Doneness
Check the bread for doneness by gently pressing the top; it should spring back, and a toothpick inserted into the center should come out clean.
Cooling Process
Allow the bread to cool completely in the pan before transferring it to a wire rack for slicing. This helps maintain its moisture and structure.
FAQ
Can I use different types of milk?
Yes, you can substitute almond milk with any milk of your choice, including dairy milk or oat milk.
How should I store the pumpkin bread?
Store the pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the pumpkin bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to 3 months.
Can I add nuts or chocolate chips?
Absolutely! Feel free to fold in nuts, chocolate chips, or dried fruit into the batter before baking for added texture and flavor.
Can I make this recipe into muffins?
Yes, you can use the same batter to make muffins. Pour the batter into a greased muffin tin and bake for 20-25 minutes.
Conclusion
This pumpkin bread is a delightful combination of flavors and textures, perfect for any occasion. Its moistness and warm spices make it a comforting treat that pairs wonderfully with coffee or tea. Enjoy the satisfying experience of baking this easy yet delicious recipe, and feel free to share it with friends and family!
Pumpkin Chocolate Chip Muffins
For a fun twist, add chocolate chips to the pumpkin bread batter for a sweet, gooey treat. Bake in muffin tins for individual servings.
Spiced Pumpkin Banana Bread
Combine ripe bananas with pumpkin puree for a moist, flavorful bread. This unique blend of flavors and added sweetness makes it a favorite.
Nut and Seed Topping
Sprinkle a mix of chopped nuts and seeds on top of the batter before baking for a crunchy texture and added nutrition.
Cream Cheese Swirl
Add a cream cheese filling by mixing together cream cheese, sugar, and an egg. Swirl it into the pumpkin bread batter for added richness.
Gluten-Free Version
Substitute gluten-free all-purpose flour for a gluten-free pumpkin bread that everyone can enjoy without missing out on taste.
Lavender or Rosemary Infusion
Experiment with herbs like lavender or rosemary for a fragrant twist that pairs beautifully with pumpkin and warms the palate.
Maple Glaze Drizzle
Top the cooled bread with a maple glaze made of powdered sugar and maple syrup to add an extra layer of flavor and sweetness.
