Autumn has arrived, and the air is crisp with the scent of falling leaves and… pumpkin spice! If you're looking for a comforting, delicious, and surprisingly easy dessert (or breakfast!), look no further. This Once Upon A Chef-inspired pumpkin bread recipe is a guaranteed crowd-pleaser, perfect for cozy evenings and festive gatherings. It's a fantastic example of homemade cooking at its finest, proving that delicious dishes don't have to be complicated. This recipe makes a moist, flavorful loaf that's perfect for sharing (or keeping all to yourself!).
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
Instructions:
Getting Started: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your pumpkin bread will release easily from the pan once baked.
Combining Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Make sure all the spices are evenly distributed for consistent flavor throughout the bread.
Combining Wet Ingredients:
- In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined. This ensures that the sugars dissolve and the wet ingredients are evenly distributed.
Combining Wet and Dry:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
Adding the Pumpkin:
- Gently stir in the pumpkin puree until just combined. Again, avoid overmixing.
Baking the Bread:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy.
Tips for the Best Pumpkin Bread:
- Room temperature ingredients: Using room temperature eggs and oil helps create a more evenly textured loaf.
- Don't overmix: Overmixing develops gluten, resulting in a tough bread. Mix only until the ingredients are just combined.
- Check for doneness: Start checking for doneness around 50 minutes to avoid overbaking.
- Customize your spices: Feel free to adjust the spices to your liking. A little extra cinnamon or nutmeg never hurts!
Variations:
- Add nuts: Chopped pecans or walnuts would be a delicious addition to this recipe. Add ½ cup of your favorite nuts to the batter along with the pumpkin puree.
- Chocolate chips: For a decadent twist, stir in ½ cup of chocolate chips along with the pumpkin puree.
- Streusel topping: Create a streusel topping by combining ½ cup flour, ¼ cup brown sugar, ¼ cup chopped pecans, and 2 tablespoons melted butter. Sprinkle over the batter before baking.
Nutritional Information (per slice, approximate):
- Calories: Approximately 250-300
- Fat: 10-12g
- Protein: 4-5g
- Carbohydrates: 35-40g
- Fiber: 2-3g
This easy pumpkin bread recipe is perfect for busy weeknights or weekend baking projects. It's a healthy and delicious treat that's sure to become a fall favorite. Enjoy!