Quick Description:
This Pumpkin Bread is a fall-inspired treat that’s moist, flavorful, and full of cozy spices. Made with real pumpkin and a blend of cinnamon, nutmeg, and cloves, it’s the perfect balance of sweetness and spice. Whether for breakfast, dessert, or a snack, this bread will quickly become a seasonal favorite.
Servings & Timing:
- Servings: 12 slices
- Prep Time: 15 minutes
- Bake Time: 60 minutes
- Total Time: 1 hour 15 minutes
Nutritional Info (Per Slice – Approximate):
- Calories: 210
- Protein: 3g
- Fat: 10g
- Carbs: 29g
- Fiber: 2g
- Net Carbs: 27g
- WW SmartPoints: ~5
Ingredients List:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup chocolate chips (for added indulgence)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Mix Wet Ingredients: In a large bowl, whisk the eggs, pumpkin puree, oil, sugar, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Avoid over-mixing. If desired, fold in nuts or chocolate chips.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Additional Notes:
- Tip: If you prefer a sweeter bread, you can add 1/2 cup of brown sugar to the batter for extra moisture and flavor.
- Make it Your Own: Feel free to add in raisins, dried cranberries, or a dash of orange zest for a fresh twist.
Dietary Info:
- Vegetarian
- Can be made gluten-free (use a gluten-free flour blend)
- Can be made dairy-free (use plant-based oil and dairy-free chocolate chips)
Brief Introduction:
This Pumpkin Bread is a perfect fall treat that’s simple to make and packed with the comforting flavors of cinnamon, nutmeg, and pumpkin. It’s great for breakfast, an afternoon snack, or even served as a dessert with a cup of tea or coffee.
Flavor Tips & Variations:
- Cranberry-Pumpkin Twist: Add dried cranberries to the batter for a tart contrast to the sweetness.
- Spicy Version: Increase the spices or add a pinch of ginger for an extra kick.
- Topping Option: Top the bread with a glaze made of powdered sugar and milk for a sweet finish.
Ingredient Substitutions:
- Oil: You can substitute vegetable oil with melted coconut oil or butter for a richer flavor.
- Sugar: Use brown sugar or maple syrup if you prefer a more natural sweetener.
- Pumpkin Puree: If you don’t have pumpkin puree, you can substitute with mashed sweet potato or butternut squash puree.
Recipe Variations & Serving Suggestions:
- Serve With: This bread pairs wonderfully with a cup of hot coffee or tea. For a breakfast treat, serve it with a dollop of Greek yogurt or a spread of almond butter.
- Add a Topping: Serve it warm with a smear of cream cheese or a dusting of powdered sugar for a decadent touch.
Storage and Make-Ahead Tips:
- Fridge: Store in an airtight container at room temperature for up to 4 days.
- Freezer-Friendly: Wrap the cooled loaf tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature before serving.
