Pumpkin Bread
from kristineskitchenblog.comMy favorite pumpkin bread recipe! This quick bread is soft, moist and filled with warm spices. It's perfect for fall baking, and so good with a cup of coffee or tea.
Servings: 12 servings
Calories: 212kcal
Ingredients
- 6 tablespoons unsalted butter melted
- 1 cup canned pumpkin puree not pumpkin pie filling
- ½ cup honey or pure maple syrup
- 2 large eggs
- ¼ cup milk of choice (dairy, almond, etc.)
- 1 teaspoon vanilla extract
- 1 ½ cups white whole wheat flour or whole wheat flour or all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 350° F. Spray a 9x5-inch loaf pan with cooking spray.
- Place melted butter in a large bowl (I melt it right in the large bowl in the microwave). Whisk in the pumpkin and honey (or pure maple syrup). Then whisk in the eggs, milk and vanilla.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves until well combined.
- Add the dry ingredients to the bowl with the wet ingredients. Mix with a rubber spatula until just combined. Do not overmix.
- Pour batter into the prepared pan. Bake for 50-55 minutes, until a tester inserted into the center comes out clean. For bread that is baked through but not dry, be careful not to over- or under-bake.
- Let cool in the pan on a wire rack for 15 minutes. Remove from pan and cool completely on wire rack before slicing and serving.
Video
Notes
- Store pumpkin bread wrapped airtight at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. You can freeze the uncut loaf or individual slices of bread. Either way, be sure to first let the bread cool completely, then wrap tightly in plastic wrap and then seal in an airtight bag.
- Instead of a loaf, you can make this recipe as 12 regular-size muffins. Spray muffin tin with cooking spray (or use muffin liners). Muffins will take 15-18 minutes to bake.
- You can double this recipe to make two loaves of pumpkin bread. Since one 15 ounce can of pumpkin puree will give you about 1 3/4 cups of pumpkin, you can add 1/4 cup of applesauce or mashed banana to reach 2 cups of puree.
- You can add chocolate chips, chopped nuts or fresh or dried cranberries to the batter.
Nutrition
Serving: 1slice | Calories: 212kcal | Carbohydrates: 31g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Sodium: 261mg | Fiber: 3g | Sugar: 16g
