Pumpkin Pie Bread

$- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) To make pumpkin pie bread, you need simple ingredients. Start with good pumpkin puree. It gives flavor and moisture to the bread. Then, use both granulated and brown sugars. This mix makes the bread sweet and rich. Next, grab vegetable oil for a soft texture. The oil keeps the bread moist. Don’t forget the eggs; they help bind everything together. Vanilla extract adds a lovely aroma and taste. For the dry mix, you’ll need all-purpose flour. This flour gives the bread structure. Baking powder and baking soda are key for rising. Salt enhances all the flavors, while spices like cinnamon, nutmeg, ginger, and cloves bring warmth and depth. You can add nuts like walnuts or pecans for crunch. Chocolate chips also work well for a sweet touch. Both options add fun to your bread. With these ingredients, you will create a delightful pumpkin pie bread. Each bite will be tasty and satisfying. First, set your oven to 350°F (175°C). This is the best heat for baking. Next, take a 9x5 inch loaf pan. You can grease it well or line it with parchment paper. This makes it easier to remove the bread later. Grab a large mixing bowl. In it, combine 1 cup of pumpkin puree, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Add 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Use a whisk to mix until everything is smooth. Take another bowl and sift together the dry ingredients. You need 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Then add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of ground cloves. This mix gives your bread great flavor. Now, slowly add the dry mix into the wet mix. Use a spatula to stir. Do this gently until just combined. Be careful not to overmix; this keeps your bread soft and tender. Fold in 1/2 cup of chopped walnuts or pecans and 1/2 cup of chocolate chips if you want. Then pour the batter into your prepared pan. Smooth the top with a spatula. Bake for 55 to 65 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. Once baked, let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack. Let it cool completely before you slice. This cooling step is key for the best texture. To get the right texture, use pure pumpkin puree. Avoid pumpkin pie filling, as it has extra spices and sugar. Mix the wet ingredients well until smooth. This helps everything blend nicely. When adding dry ingredients, stir gently. Overmixing can make your bread tough. Keep a light hand for a soft, tender loaf. Check your bread at 55 minutes. Insert a toothpick into the middle. If it comes out clean, your bread is ready. If it has batter on it, bake for another 5-10 minutes. Make sure to let it cool in the pan for 10 minutes. This helps it set and makes it easier to remove. Use a 9x5 inch loaf pan for best results. A non-stick pan or parchment paper makes removal easy. Have measuring cups and spoons handy. A whisk will help mix wet ingredients well. Use a spatula to fold in nuts or chips gently. Slice the bread evenly for nice servings. Arrange the slices on a wooden board for a rustic look. Add a dollop of whipped cream on the side. A drizzle of maple syrup adds a sweet touch. This makes your bread look more appealing. Want to boost flavors? Add chocolate chips or nuts for crunch. You can also mix in dried fruit like raisins. For a spice kick, try adding a bit more cinnamon or nutmeg. This makes every bite exciting and full of flavor. {{image_2}} To make gluten-free pumpkin pie bread, swap out all-purpose flour for a gluten-free blend. Look for a blend that contains xanthan gum. This helps give the bread a nice texture. Use the same amount of gluten-free flour as regular flour. To make this bread dairy-free, replace the vegetable oil with melted coconut oil. You can also use almond or soy milk instead of eggs. This keeps the bread moist and tasty while being dairy-free. Add fun ingredients to make your bread unique. Try mixing in dried cranberries, raisins, or even apple chunks. You can also sprinkle in some pumpkin seeds for a crunchy texture. These add-ins bring out seasonal flavors and make each bite special. For mini loaves or muffins, adjust your baking time. Fill mini loaf pans or muffin tins with batter. Bake mini loaves for 25-30 minutes and muffins for 18-20 minutes. These are perfect for sharing or gift-giving. To create a swirl or marble effect, divide the batter in half. Mix in some cocoa powder or nut butter in one half. Layer the two batters in your loaf pan. Use a knife to swirl them together gently. This adds a fun twist to the classic recipe! Store leftover pumpkin pie bread in an airtight container. This keeps it fresh and moist. It can last about 3 to 5 days at room temperature. For longer storage, place it in the fridge. This can extend its shelf life for up to a week. If you want to keep it even longer, freezing is your best option. To freeze your pumpkin pie bread, first let it cool completely. Once cooled, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This helps prevent freezer burn. It can last up to 3 months in the freezer. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat your pumpkin pie bread, slice it first. Place the slices in the microwave for about 15 to 20 seconds. You can also use an oven. Preheat it to 350°F (175°C) and bake the slices for about 10 minutes. This method helps keep the bread moist and warm. Enjoy it with a bit of butter or whipped cream for a tasty treat! Pumpkin pie bread lasts about 3 to 5 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, place it in the fridge for up to a week. For best flavor, let it come to room temperature before serving. Yes, you can use fresh pumpkin! Just cook and puree it until smooth. Make sure to drain any excess water to avoid a soggy bread. Fresh pumpkin gives a bright flavor and adds a lovely texture. You can use several options to replace eggs. Here are some ideas: - 1/4 cup unsweetened applesauce - 1/4 cup mashed banana - 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let it sit for 5 minutes) These substitutes work well and keep the bread moist. Yes, you can make this bread vegan. Replace the eggs with one of the substitutes listed above. Use a plant-based oil and ensure your sugars are vegan. This way, you keep the flavor and texture without using animal products. To check if the bread is done, insert a toothpick into the center. If it comes out clean, the bread is ready. If it has batter on it, bake for a few more minutes. The edges should be golden, and the top should spring back when gently pressed. To make pumpkin pie bread, gather these fresh ingredients: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground cloves - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) Now, let’s dive into the steps: 1. Start by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan well. You can line it with parchment paper too. This makes it easier to remove the bread later. 2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to blend everything until it looks smooth. 3. In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. This step adds air and helps the bread rise. 4. Slowly add the dry mix to the wet mix. Stir gently with a spatula. Do not overmix; you want the bread to stay soft and tender. 5. If you like nuts or chocolate, fold in the chopped walnuts or pecans and chocolate chips now. 6. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. 7. Bake your bread for about 55 to 65 minutes. Check with a toothpick. If it comes out clean, your bread is ready. 8. Let the bread cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. This recipe makes about 8 slices. Enjoy your pumpkin pie bread with a dollop of whipped cream or a drizzle of maple syrup to make it even more special! This article covered the ingredients, steps, tips, and variations for making pumpkin pie bread. You learned about the essential ingredients and how to mix them for the best flavor. I shared tips for perfect texture and storage methods to keep your bread fresh. Lastly, the FAQ section answered common concerns. Pumpkin pie bread is fun to make and enjoy. You can customize it with different flavors. With practice, you’ll master this delicious recipe. Happy baking!$

Indulge in the warm flavors of fall with this Pumpkin Spice Delight Bread! This easy recipe features a perfect blend of pumpkin puree, spices, and optional chocolate chips or nuts to create a moist and flavorful loaf. Perfect for breakfast or as a cozy dessert, it will surely delight your taste buds.

Print Recipe Pin Recipe

Ingredients

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Avoid overmixing to keep the bread tender.

Fold in the chopped walnuts or pecans and chocolate chips, if using.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 8 slices

- Presentation Tips: Slice the bread and arrange on a wooden board. Serve with a dollop of whipped cream or a drizzle of maple syrup on the side for an extra treat!