. Easy Pumpkin Bread – esrecipes

Easy Pumpkin Bread

by

I remember crisp autumn afternoons as a kid, curled up with a good book and the smell of pumpkin spice filling the air. My grandma, Nana Betty, was the queen of fall baking. Her Easy Pumpkin Bread was legendary. It was moist, flavorful, and somehow, always felt like a warm hug. She’d tell me the secret ingredient was “a whole lotta love,” and I think she was right. This recipe is my adaptation of Nana Betty’s, simplified and perfected for today’s busy kitchens. Get ready to experience a slice of comfort!

Why You’ll Love This Recipe

This isn’t your average dry, crumbly pumpkin bread. This Easy Pumpkin Bread recipe is genuinely special. Here’s why you’ll be reaching for the mixing bowl again and again:

  • Seriously Moist: We use plenty of pumpkin puree and oil to ensure a wonderfully moist loaf that stays fresh for days.
  • Perfectly Spiced: The spice blend is classic fall – cinnamon, nutmeg, cloves, and ginger – balanced just right for a warm, comforting flavor.
  • Surprisingly Easy: Don’t let pumpkin bread intimidate you! This recipe uses simple ingredients and straightforward steps. Perfect for beginner bakers!
  • Crowd-Pleaser: It’s the perfect breakfast, snack, or dessert. Everyone loves a slice of freshly baked pumpkin bread.
  • Freezable: Got leftovers? (Doubtful!) But if you do, it freezes beautifully.

Gather Your Ingredients

Let’s get started! Here’s what you’ll need to bake this delicious Easy Pumpkin Bread:

  • Dry Ingredients:
    • 1 ½ cups (192g) all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground ginger
    • ½ teaspoon salt
  • Wet Ingredients:
    • ¾ cup (177ml) vegetable oil (canola or sunflower oil work well)
    • ¾ cup (150g) granulated sugar
    • ½ cup (100g) packed light brown sugar
    • 1 cup (240ml) pumpkin puree (not pumpkin pie filling!)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ cup (120ml) water

Baking Instructions: Step-by-Step

Okay, let’s get baking! Here’s how to make the most delicious Easy Pumpkin Bread you’ve ever tasted.

Step 1: Preheat & Prep

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×5 inch loaf pan. (Or spray with baking spray that contains flour). This prevents the bread from sticking.

Step 2: Combine Dry Ingredients

  • In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Whisking is important to evenly distribute the spices!

Step 3: Mix Wet Ingredients

  • In a separate, large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat well with an electric mixer until the sugars are well incorporated.
  • Add the pumpkin puree, eggs, and vanilla extract. Beat until everything is smooth and combined.

Step 4: Combine Wet & Dry

  • Gradually add the dry ingredients to the wet ingredients. Mix on low speed with your electric mixer just until combined. Be careful not to overmix! Overmixing can result in tough bread.
  • Stir in the water. The batter will be quite liquidy – don’t worry, that’s perfect!

Step 5: Bake!

  • Pour the batter into the prepared loaf pan.
  • Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 50 minutes.
  • If the top starts to brown too quickly, tent the loaf pan with aluminum foil.

Step 6: Cool & Enjoy

  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Resist the urge to slice into it while it’s still warm (I know it’s hard!), as this can make it gummy. Let it cool fully— it’s worth the wait!

Tips, Variations & Serving Suggestions

Now for the fun part! Let’s customize your Easy Pumpkin Bread and make it your own.

Tips for Baking Success:

  • Room Temperature: Use room temperature eggs for better emulsification.
  • Pumpkin Puree vs. Pie Filling: Make absolutely sure you’re using 100% pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices.
  • Don’t Overmix: Remember, gentle mixing is key to a tender crumb.
  • Oven Variability: Ovens vary. If your bread is browning too quickly, lower the oven temperature slightly and cover it with foil.

Variations to Spice Things Up:

  • Chocolate Chip Pumpkin Bread: Fold in 1 cup of chocolate chips (dark, milk, or white – your choice!) to the batter before baking.
  • Walnut or Pecan Pumpkin Bread: Add ½ – 1 cup of chopped walnuts or pecans for a nutty crunch.
  • Cream Cheese Swirl: Before baking, dollop small spoonfuls of cream cheese frosting (recipe below) over the batter and swirl it in with a knife.
    • Cream Cheese Frosting: 4 oz softened cream cheese, 2 tbsp powdered sugar, ½ tsp vanilla extract.
  • Spiced Sugar Topping: Before baking, sprinkle the top of the loaf with a mixture of sugar, cinnamon, and nutmeg.

Serving Suggestions:

  • Warm with Butter: Classic for a reason!
  • With a Cup of Coffee or Tea: The perfect cozy pairing.
  • Topped with Cream Cheese: Elevate it with a simple cream cheese spread.
  • As a Breakfast Treat: Toast it and enjoy with a drizzle of maple syrup.

(Optional) Nutritional Information (Per Slice – Approximately 1/12th of the loaf)

  • Calories: Approximately 280-320
  • Fat: 14-18g
  • Saturated Fat: 3-4g
  • Cholesterol: 55-65mg
  • Sodium: 150-200mg
  • Carbohydrates: 35-40g
  • Fiber: 2-3g
  • Sugar: 20-25g
  • Protein: 4-5g

Note: Nutritional information is an estimate and may vary based on ingredients used.

Bake Your Way to Fall Happiness!

So there you have it – Nana Betty’s legacy, simplified and ready for your kitchen. Don’t be afraid to give this Easy Pumpkin Bread recipe a try! It’s truly the perfect autumnal treat, and once you taste that warm, spicy goodness, you’ll be hooked. Happy baking!

Leave a Comment