. Easy Pumpkin Bread Recipe – esrecipes

Easy Pumpkin Bread Recipe

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The scent of autumn is undeniably tied to pumpkin pie. But let’s be honest, sometimes you crave that cozy, pumpkin spice magic a little earlier (or a lot more often!). That’s where this easy pumpkin bread recipe comes in. I remember as a kid, my grandma would pull a loaf of warm pumpkin bread from the oven on a chilly October afternoon. The whole house smelled like cinnamon and happiness. It was pure comfort food, and I’m excited to share a version that’s just as delicious and surprisingly simple to bake. This recipe captures that feeling, bringing a little bit of grandma’s kitchen into your own.

Why You’ll Love This Simple Pumpkin Bread

Forget fussy, complicated baking. This isn’t that. This easy pumpkin bread recipe is designed for everyone – whether you’re a seasoned baker or just starting out. Here’s what makes it so great:

  • Truly Easy: The ingredients are common, and the steps are straightforward. No advanced techniques needed!
  • Moist & Delicious: We’re using a few tricks (more on that in the tips section!) to ensure this bread is incredibly moist and tender. It won’t be dry, I promise.
  • Perfectly Spiced: That classic pumpkin spice blend is just right. Not too overwhelming, but comforting and aromatic.
  • Versatile: Add chocolate chips, nuts, or dried cranberries – it’s your canvas!
  • Makes Your House Smell Amazing: Seriously, baking pumpkin bread is aromatherapy.

Ingredients You’ll Need

Let’s gather our supplies! Here’s what you’ll need for a beautiful loaf of pumpkin bread:

  • Dry Ingredients:
    • 1 ½ cups (192g) all-purpose flour – spooned and leveled, please!
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground ginger
    • ½ teaspoon salt
  • Wet Ingredients:
    • ¾ cup (180ml) vegetable oil – canola or sunflower oil work well.
    • ¾ cup (150g) granulated sugar
    • ½ cup (100g) packed brown sugar (light or dark, your preference)
    • 1 cup (240ml) pumpkin puree – not pumpkin pie filling!
    • 2 large eggs
    • 1 teaspoon vanilla extract

Let’s Bake! Step-by-Step Instructions

Now for the fun part! Follow these simple steps, and you’ll be enjoying warm pumpkin bread in no time.

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. This prevents sticking and helps the bread release cleanly. You can also line the pan with parchment paper for extra insurance.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Whisking ensures everything is evenly distributed.
  3. Mix Wet Ingredients: In a separate, larger bowl, combine the vegetable oil, granulated sugar, and brown sugar. Mix well until relatively smooth – the brown sugar might not fully dissolve but that’s okay.
  4. Add Pumpkin & Eggs: Stir in the pumpkin puree and eggs. Mix until just combined. Don’t overmix – overmixing can lead to a tough bread.
  5. Gradually Add Dry to Wet: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Again, a few lumps are fine. Let the mixer do the work – resist the urge to stir for too long.
  6. Vanilla Extract: Stir in the vanilla extract.
  7. Pour & Bake: Pour the batter into the prepared loaf pan, spreading it evenly.
  8. Bake: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean (or with just a few moist crumbs).
  9. Cool Down: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling.

Tips, Variations, and Serving Suggestions

Okay, let’s level up your pumpkin bread game!

Tips for the Best Bread:

  • Don’t Overmix: I’m saying it again! Overmixing develops the gluten in the flour, resulting in a tougher bread. Mix until just combined.
  • Room Temperature Ingredients: While not crucial, using eggs and pumpkin puree at room temperature helps them incorporate more evenly.
  • Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag can pack the flour, resulting in a denser bread.
  • Muffin Liners Hack: For extra moist bread, add 1/4 cup of applesauce to the recipe.

Delicious Variations:

  • Chocolate Chip Pumpkin Bread: Fold in 1 cup of chocolate chips (milk, dark, or semi-sweet) into the batter just before pouring it into the pan.
  • Nutty Pumpkin Bread: Add 1/2 – 1 cup of chopped walnuts or pecans. Toasted nuts add even more flavor!
  • Cranberry Orange Pumpkin Bread: Mix in 1/2 cup dried cranberries and the zest of one orange.
  • Cream Cheese Swirl: Before baking, drop dollops of sweetened cream cheese (mix 4 oz softened cream cheese with 2 tbsp sugar and 1 tsp vanilla) over the batter, then swirl with a knife.

Serving Suggestions:

  • Warm with Butter: The classic! Serve slices of warm bread with a generous pat of butter.
  • With a Cup of Coffee or Tea: Perfect for a cozy afternoon treat.
  • Toasted with Cream Cheese: A scrumptious breakfast option.
  • As a Gift: Wrap a slice (or the whole loaf!) in cellophane for a thoughtful homemade gift.

Nutritional Information (Approximate, per slice – 1/12th of loaf)

  • Calories: 280-320 (depending on variations)
  • Fat: 14g
  • Saturated Fat: 3g
  • Cholesterol: 45mg
  • Sodium: 200mg
  • Carbohydrates: 35g
  • Sugar: 20g
  • Fiber: 2g
  • Protein: 4g

Please note: Nutritional information is an estimate and can vary based on specific ingredients used.

Give This Easy Pumpkin Bread Recipe a Try!

There you have it – a remarkably easy pumpkin bread recipe that’s guaranteed to fill your kitchen with warmth and deliciousness. Don’t be intimidated by baking; this recipe is truly foolproof. Grab your ingredients, preheat your oven, and get ready to experience the joy of freshly baked pumpkin bread. Let me know in the comments how it turns out – and what variations you tried! Happy baking!

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