Hey it’s me, Anne again from BeyondTheBayouBlog! I’ve been baking up a storm lately with all this time at home. One of my favorite things to make is good pumpkin bread.
It’s such a cozy, homey treat that always takes me back to my roots down in Louisiana. This particular pumpkin bread recipe is a keeper because it uses basic pantry staples you likely already have on hand. No need for any fancy ingredients!
I’ve made this one time and time again over the years. It’s great for breakfast, snacking, or even dessert. The kids can’t get enough of it! The best part is how incredibly moist and flavorful it turns out every single time.
Whenever I pull it out of the oven, the whole house smells like a pumpkin paradise. Grab your apron and let’s get baking! This pumpkin bread is sure to give you all the warm fuzzies.
Why You Will Love This Recipe?
- Convenience: The fact that it can be made in one bowl with no need for melting or a mixer means it’s not only easy to prepare but also minimizes cleanup. This is a big plus for anyone looking to whip up a delicious treat without the hassle of using multiple dishes or appliances.
- Flavor Profile: The balance of pumpkin and spices ensures that each slice is rich and flavorful. This is essential for pumpkin bread, as you want to taste both the sweetness of the pumpkin and the warmth of the spices without it being bland or overpowering.
- Versatility: Being able to freeze, ship, and slice beautifully means it’s ideal for various occasions. Whether you’re baking ahead, sending it as a gift, or serving it at gatherings, knowing it holds up well adds to its appeal and reliability.
Pantry Staples Pumpkin Bread Recipe
pumpkin is the star here with this fall-inspired pumpkin bread recipe that is both sweet and savory.
Print
Pin
Rate
Calories: 255kcal
Servings: 12
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Loaf Pan
- Measuring Cups
- Parchment Paper
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 12 tablespoons unsalted butter softened
- 1 ½ cups sugar
- 2 eggs
- 15 ounces canned pumpkin purée
Instructions
- Preheat oven to 350 F.
- Line a 9-inch loaf pan with parchment paper, leaving overhang.
- Whisk together flour, baking soda, baking powder, salt, nutmeg, cloves, and cinnamon in a large bowl.
- Mix softened butter and sugar in a stand mixer with paddle attachment. Add eggs and pumpkin; mix until combined.
- Combine wet and dry ingredients, then pour batter into prepared loaf pan.
- Bake at 350 F for 1 hour. Cool in pan on a wire rack for 15 minutes before slicing.
Nutrition
Calories: 255kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 267mg | Potassium: 81mg | Fiber: 1g | Sugar: 26g | Vitamin A: 2983IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Tips For Making Pumpkin Bread!
- Mind Your Mixing: Resist the urge to over-mix. When you’re combining the wet and dry ingredients, switch from a whisk to a spatula once the flour mixture starts to incorporate. This helps keep the bread tender and avoids a tough texture.
- Nail the Bake Time: Quick breads like pumpkin bread can be tricky in the oven. Set a timer for around 35 minutes, but keep a close eye on it as it nears the end. Use a cake tester or toothpick to check for doneness—moist crumbs clinging to the tester mean it’s ready. Don’t worry if it takes a bit longer than expected; every oven is different.
- Sweeten the Pan: For an extra touch of sweetness and texture, sugar your loaf pans. After greasing them with butter or spray, coat them with granulated sugar before pouring in the batter. This creates a delightful crunchy crust on the outside of the loaf that’s irresistible.
- Patience Pays Off: As tempting as it is to slice into warm pumpkin bread, let it cool completely on a wire rack before cutting. This allows the bread to firm up and ensures a perfect crumb. Slicing too soon can make it seem underbaked and might compress the loaf.
What To Serve With Pumpkin Bread?
