Why Make This Recipe
Pumpkin bread is a delightful fall treat that’s loved by many. Its moist texture and warm spices make it perfect for any occasion. Whether you’re enjoying a slice with your morning coffee or serving it at a cozy gathering, this recipe offers a simple yet delicious way to celebrate the flavors of autumn. Making pumpkin bread at home is not only easy but also fills your kitchen with a wonderful aroma.
How to Make Pumpkin Bread
Ingredients:
- 1/2 cup all-purpose flour (63 grams)
- 1/4 cup light brown sugar (60 ml)
- 3 tbsp white granulated sugar (37.5 grams)
- 1/2 tsp pumpkin spice
- 4 tbsp unsalted butter (softened) (56 grams)
- 1 1/2 cup all-purpose flour (191 grams)
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1 tsp ground cinnamon
- 3 large eggs (room temperature)
- 3/4 cup white sugar (150 grams)
- 3/4 cup brown sugar (165 grams)
- 15 oz pumpkin puree (about 1 2/3 cup)
- 1/2 cup vegetable oil (120 ml)
- 1 tbsp vanilla extract
- 1/2 cup chocolate chips (75 grams)
- 2 tbsp cream cheese (softened) (30 grams)
- 2 tbsp unsalted butter (softened) (28 grams)
- 1/4 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Directions:
Crumble Topping: Start with a small bowl. Mix 1/2 cup of all-purpose flour with 1/4 cup of light brown sugar, 3 tablespoons of white sugar, and 1/2 teaspoon of pumpkin spice. Cut in 4 tablespoons of softened butter until the mixture resembles coarse crumbs. Set aside.
Pumpkin Bread: Preheat your oven to 350°F (175°C). In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of pumpkin spice, and 1 teaspoon of ground cinnamon. In another bowl, beat together 3 large eggs, 3/4 cup of white sugar, and 3/4 cup of brown sugar until fluffy. Add 15 oz of pumpkin puree, 1/2 cup of vegetable oil, and 1 tablespoon of vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in 1/2 cup of chocolate chips.
Combine: Pour the batter into a greased loaf pan. Sprinkle the crumble topping over the batter.
Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cream Cheese Glaze: In a small bowl, mix 2 tablespoons of softened cream cheese, 2 tablespoons of softened butter, 1/4 cup of powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth. Drizzle over the cooled bread.
Storage: Ensure the bread cools completely before storing.
How to Serve Pumpkin Bread
Pumpkin bread is best served warm. You can slice it and enjoy it plain, or spread some butter on top. It can also be paired with a cup of tea or coffee for a cozy afternoon snack.
How to Store Pumpkin Bread
Store any leftover pumpkin bread in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and place it in the fridge for up to a week. You can also freeze it for up to three months. Just make sure to wrap it well to prevent freezer burn.
Tips to Make Pumpkin Bread
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for a smoother batter.
Don’t Overmix: Mix the wet and dry ingredients until just combined to keep the bread fluffy.
Check for Doneness: Always use a toothpick to check if the bread is done. If it comes out clean, it’s ready!
Variation
You can add nuts, such as walnuts or pecans, for extra crunch. Another fun variation is to include dried fruits like raisins or cranberries for a different flavor profile.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can. Just make sure to cook it down and puree it until smooth before using it in your recipe.
2. Can I substitute the chocolate chips?
Absolutely! You can use nuts, dried fruit, or leave them out entirely if you prefer a plain pumpkin bread.
3. Is it possible to make this bread vegan?
Yes, you can replace the eggs with flax eggs and use a plant-based butter substitute. For the milk in the glaze, you can use almond milk or any other dairy-free milk.