Why Make This Recipe
Classic Pumpkin Bread is not just a treat; it’s a wonderful way to enjoy the fall flavors. With a moist texture and rich spices, it warms the soul on chilly days. This recipe is easy to follow and perfect for novice bakers. Plus, your home will smell amazing as it bakes!
How to Make Classic Pumpkin Bread
Ingredients
- 2 ¼ cups all-purpose flour (293 grams), measured using the spoon and sweep method
- ¾ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ cup granulated sugar (110 grams)
- ¾ cup light brown sugar (150 grams)
- ¼ cup unsalted butter, gently melted (56.5 grams)
- 2 large eggs
- 1 ½ heaping cups organic pumpkin puree (one 15-ounce can)
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Raw, unsalted pepitas (optional)
Directions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf tin with butter. Line the long sides and bottom with parchment paper – this makes it easier to take the bread out later.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
In a medium mixing bowl, add the granulated sugar, brown sugar, melted butter, and eggs. Whisk them together until well combined.
In another bowl, whisk the spices and vanilla into the vegetable oil. Add the pumpkin puree and oil mixture to the sugar and egg mixture. Stir until everything is well mixed.
Gently fold the dry ingredients into the wet ingredients, mixing just until you see a few streaks of flour. It’s fine if there are lumps in the batter!
Pour the batter into the prepared loaf tin. Use a paring knife to slice a line down the center of the batter, if you wish. You can sprinkle pumpkin seeds on top if you like.
Bake in the middle of the oven for about 62-67 minutes. The bread is done when the top has browned slightly, it springs back when you press it gently, and a skewer or cake tester comes out with a few moist crumbs.
Let the bread cool in the tin for about 5 minutes. Then, carefully move it to a wire rack to cool completely. Slice and serve!
How to Serve Classic Pumpkin Bread
Slice the bread and enjoy it as is, or spread some butter on top. It pairs wonderfully with a warm cup of coffee or tea. You can also serve it with cream cheese for an extra treat.
How to Store Classic Pumpkin Bread
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week. You can also freeze slices for up to 3 months.
Tips to Make Classic Pumpkin Bread
- Make sure not to over-mix the batter; lumps are okay!
- For a little extra moisture, you can add a splash of milk if the batter seems too thick.
- Feel free to add nuts or chocolate chips to the batter for different flavors.
Variations
You can change up the spices to suit your taste. Try adding cloves or allspice for a different flavor profile. For a healthier twist, you can substitute some of the all-purpose flour with whole wheat flour.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s cooked and blended until smooth.
2. How do I know when the bread is done?
Check for a lightly browned top and use a toothpick; it should come out with a few moist crumbs.
3. Can I make this recipe gluten-free?
Yes, you can replace all-purpose flour with a gluten-free flour blend, but check that the baking powder and other ingredients are also gluten-free.