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Pumpkin Bread

Pumpkin Bread

  • Author: Brian
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x
  • Diet: Plant-Based, Vegetarian, Gluten Free (if using gluten-free flour)

Description

This Pumpkin Bread recipe offers a cozy, plant-based treat filled with warm spices and moist texture. Perfect for breakfast, snacking, or dessert, the bread combines pumpkin puree, natural oils, and aromatic spices to create a tender, flavorful loaf suitable for any time of year.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/4 teaspoon ground cloves (natural)

Wet Ingredients

  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar (natural)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract (natural)

Optional Add-Ins

  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup plant-based chocolate chips
  • 1/3 cup dried cranberries or raisins
  • 1/4 cup pumpkin seeds

Instructions

  1. Prepare Your Oven and Pan: Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan with vegetable oil or line it with parchment paper to ensure easy removal of the bread.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour (or gluten-free blend), baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
  3. Combine Wet Ingredients: In a separate large bowl, beat the eggs with the brown sugar, pumpkin puree, vegetable oil, and vanilla extract until smooth and fully blended.
  4. Bring Wet and Dry Together: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix to maintain the bread’s tender texture.
  5. Add Nuts or Add-Ins: Fold in any optional nuts, plant-based chocolate chips, dried fruit, or pumpkin seeds evenly throughout the batter.
  6. Bake to Perfection: Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool slightly before slicing.

Notes

  • Use room temperature ingredients for better blending and even batter texture.
  • Do not overmix the batter to keep the bread soft and tender.
  • Check the freshness of baking powder and baking soda for an optimal rise.
  • Allow the bread to cool before slicing for cleaner cuts and to enhance flavor.
  • Add spices gradually to adjust for your preferred flavor strength.
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: pumpkin bread, plant-based, autumn recipe, gluten free pumpkin bread, pumpkin loaf, breakfast bread, vegan-friendly bread

Find it online: https://puretastekitchen.com/pumpkin-bread/