Dive into the world of fall flavors with Ineskohl Kitchen’s moist, melt-in-your-mouth pumpkin bread. Perfect for all occasions, this recipe combines rich spices with pure pumpkin purée, delivering an unforgettable treat that will leave you craving for more!
Can I use pumpkin pie mix instead of pure pumpkin purée?
While you can, I’d recommend sticking to pure pumpkin purée for a more authentic pumpkin flavor. Pie mix contains added sugars and spices which can alter the taste.
How do I know when my pumpkin bread is fully baked?
Aside from the skewer test, the bread should have a beautiful golden-brown hue and should spring back slightly when touched in the center.
Can this pumpkin bread be made into muffins?
Absolutely! Simply adjust the baking time to around 18-25 minutes for muffins. Remember, always do the skewer test to ensure they’re baked through.
Ingredients:
- 1 3/4 cups (210 grams) of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1 1/2 teaspoons of cinnamon
- 1/2 teaspoon of allspice
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of freshly ground nutmeg
- 1/2 cup (120 mL) of vegetable oil
- 2/3 cup of granulated sugar
- 1/2 cup (100 grams) of light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon of vanilla extract
- 1 1/3 cups of pure pumpkin purée (not pumpkin pie mix)
- 1/3 cup of whole milk (alternatives: almond milk or even water)
Instructions:
- Preheat Your Oven: Start by preheating your oven to 350°F.
- Prepare the Loaf Pan: Line your nine by five-inch loaf pan with parchment paper for easy removal. Alternatively, butter and flour the pan, or use a baking spray.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, salt, baking powder, cinnamon, allspice, ground ginger, and nutmeg. Whisk the ingredients until they are well combined.
- Prepare the Wet Mixture: In another bowl, mix the vegetable oil with granulated and brown sugar. Incorporate the eggs one by one, followed by the vanilla extract. Whisk until the mixture is smooth.
- Add Pumpkin: Stir in the pumpkin purée to your wet ingredients, ensuring it’s the pure purée and not the pie mix.
- Add Milk: Pour in your chosen milk or substitute and give it a good stir.
- Mix Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients. Stir until just combined, ensuring you don’t over-mix. A few flour streaks are okay.
- Transfer to Loaf Pan: Pour the batter into your prepared loaf pan, using a spatula to spread it evenly.
- Bake: Place your loaf in the preheated oven. After 40 minutes, you can optionally cover the loaf loosely with foil to avoid over-browning the top. Continue baking for about an hour in total, or until the center is springy to the touch, and a skewer inserted in the center comes out clean.
- Cool and Serve: Once baked, remove from the oven and let it cool before slicing. Enjoy your delightful, moist pumpkin bread with your favorite beverage!
Embrace the spirit of fall with this sensational pumpkin bread, bringing warmth and joy to your table. Whether you’re relishing it during a chilly evening or sharing with friends at a gathering, this bread is bound to be a favorite. Happy baking!
Tips & Variations:
- Spice It Up: While this recipe includes a blend of my favorite fall spices, feel free to customize! If you’re a fan of cinnamon alone, go for it. Pumpkin pie spice can also be a wonderful substitution or addition. For a unique twist, consider adding cardamom or even Chinese five spice.
- Brown Sugar Options: While I’ve used light brown sugar in this recipe, dark brown sugar can be a delightful alternative, offering a deeper, richer flavor.
- Avoid Overmixing: The key to a moist and tender pumpkin bread lies in mixing just until combined. Overmixing can result in a denser texture.
- Storing: Store your pumpkin bread in an airtight container to keep it moist and fresh for days. The vegetable oil in the recipe ensures a soft texture even after a few days.
- Serve with a Twist: Elevate your serving style by pairing slices with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
Ineskohl Kitchen’s pumpkin bread is the embodiment of fall – warm, cozy, and irresistibly delicious. Whether enjoyed fresh out of the oven or savored the next day, every bite is a delightful experience. If you’ve tried this recipe, don’t forget to share your thoughts and pictures with our community. And if you’re looking for more fall favorites, browse through Ineskohl Kitchen’s extensive collection. Remember, every season is pumpkin season if you want it to be! Happy baking!
