Introduction
Warm, moist, and full of autumn flavors, this pumpkin spice bread is perfect for any season. Enjoy it with a cup of coffee or as a cozy treat for gatherings.
Detailed Ingredients with measures
All-purpose flour: 250 g
Granulated sugar: 200 g
Brown sugar: 100 g
Baking soda: 1 tsp
Baking powder: ½ tsp
Salt: ½ tsp
Ground cinnamon: 1 tsp
Ground nutmeg: ½ tsp
Ground cloves: ¼ tsp
Ground ginger: ¼ tsp
Large eggs: 2
Pumpkin puree: 180 ml
Vegetable oil: 120 ml
Milk: 60 ml
Vanilla extract: 1 teaspoon
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf
Directions
1. Preheat the oven to 175°C. Grease a loaf pan and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. In a separate large bowl, beat eggs, granulated sugar, and brown sugar until combined.
4. Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Pour the batter into the greased loaf pan and spread evenly.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and enjoy!
Detailed Directions and Instructions
Step 1
Preheat the oven to 175°C. Grease a loaf pan and set aside.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
Step 3
In a separate large bowl, beat the eggs, granulated sugar, and brown sugar together until well combined.
Step 4
Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Step 6
Pour the batter into the greased loaf pan and spread it out evenly.
Step 7
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Once cooled, slice the bread and enjoy!
Notes
Tip 1
Ensure all ingredients are at room temperature for better mixing.
Tip 2
Store any leftover bread in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Tip 3
For added flavor, consider folding in nuts or chocolate chips into the batter before baking.
Tip 4
This bread can also be frozen. Wrap it tightly in plastic wrap and aluminum foil for up to three months.
Storage Instructions
Room Temperature
Store pumpkin spice bread in an airtight container at room temperature for up to 3 days. This helps maintain its moisture and flavor.
Refrigeration
If you want to keep it fresh longer, you can refrigerate the bread. Wrap it tightly in plastic wrap or place it in an airtight container, and it can last for up to a week.
Freezing
For long-term storage, you can freeze the pumpkin spice bread. Slice it and wrap each slice in plastic wrap, then place them in a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
Enjoy pumpkin spice bread warm or at room temperature. It pairs wonderfully with butter, cream cheese, or a dollop of whipped cream. For a delightful twist, add a drizzle of caramel sauce or a sprinkle of chopped nuts on top. Serve it alongside a steaming cup of coffee or tea for a perfect afternoon treat.
Nutritional Information
Each slice of pumpkin spice bread (about 1/10 of the loaf) contains approximately:
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 180mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
Please note that nutritional values may vary based on specific ingredient brands and measurements.
Ingredient Substitutions
Flour
You can substitute all-purpose flour with whole wheat flour for a healthier option, though it may result in a denser bread.
Sugar
Coconut sugar or honey can be used in place of granulated and brown sugar, but keep in mind that this may alter the texture slightly.
Oil
Replace vegetable oil with applesauce or melted coconut oil to reduce calories or for a different flavor.
Dairy-Free Option
Use almond milk, oat milk, or any plant-based milk instead of regular milk to make it dairy-free.
Egg Replacement
If you need an egg substitute, consider using ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg.
Enjoy customizing this delicious pumpkin spice bread recipe to your preferences!
Cook Techniques
Preheating the Oven
Preheating the oven ensures that the pumpkin spice bread bakes evenly. Set the temperature to 175°C before you start mixing your ingredients.
Whisking Dry Ingredients
Whisking the flour, baking powder, baking soda, spices, and salt in a separate bowl helps to combine these elements thoroughly, ensuring an even distribution of flavors and rise.
Beating Eggs and Sugars
Beating the eggs with granulated and brown sugar creates a fluffy texture and adds air to the mixture, which helps the bread rise properly.
Combining Wet and Dry Ingredients
When adding the dry ingredients to the wet mix, stir until just combined. Overmixing can result in dense bread.
Baking Techniques
Pour the batter into a greased loaf pan and bake for 55-60 minutes. Keep an eye on the time and do a toothpick test to check for doneness.
Cooling the Bread
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy at the bottom.
FAQ
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin. Make sure to cook and puree it until smooth before adding it to the mixture.
How should I store leftover pumpkin spice bread?
Store leftover bread in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
Can I freeze pumpkin spice bread?
Absolutely! Wrap the cooled bread tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to three months.
Can I add nuts or chocolate chips to the recipe?
Yes, feel free to add your favorite nuts or chocolate chips. Just fold them into the batter after combining the wet and dry ingredients.
What can I substitute for vegetable oil?
You can use melted butter, coconut oil, or applesauce as a substitute for vegetable oil in this recipe.
Conclusion
Warm, moist, and infused with the comforting flavors of autumn, this pumpkin spice bread is a delightful addition to your kitchen repertoire. Enjoy it fresh with coffee, toast it with butter, or serve it as a charming treat at gatherings, making every bite a reminder of cozy seasonal moments.
More recipes suggestions and combination
Pumpkin Spice Muffins
Transform the bread recipe into muffins for a portable breakfast or snack option, perfect for sharing or enjoyable on the go.
Pumpkin Chocolate Chip Bread
Add a handful of chocolate chips to the batter for a sweet twist that creates a delightful contrast with the pumpkin spice flavors.
Maple Glazed Pumpkin Bread
Drizzle a simple maple glaze over the cooled bread for an added layer of sweetness and a beautiful presentation.
Pumpkin Spice Pancakes
Use the same spices and pumpkin puree to create delicious fluffy pancakes, ideal for a cozy weekend breakfast.
Pumpkin Spice French Toast
Slice the bread and use it to make decadent French toast, topping it with syrup, whipped cream, or fresh fruit for a treat any time of day.
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