Are you ready for a taste of autumn that's both comforting and surprisingly simple to make? Then get ready to bake up a batch of Pumpkin Pie Filling Bread! This recipe takes all the warm, spiced goodness of classic pumpkin pie and transforms it into a moist, flavorful loaf that's perfect for breakfast, brunch, or a cozy afternoon snack. Forget complicated baking projects; this easy recipe is perfect for beginner bakers and seasoned pros alike, promising a delicious homemade treat without the fuss. It's the ultimate quick dinner idea if you're short on time but craving something special.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup milk (any kind works well)
- ½ cup chopped pecans or walnuts (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your bread releases easily.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure there are no lumps for even distribution of spices.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is easily done with an electric mixer but can be achieved with a bit of elbow grease if you prefer!
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Add Wet Ingredients: Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract until well combined.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can result in a tough bread.
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Add Nuts (Optional): Gently fold in the chopped pecans or walnuts, if using.
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Bake: 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.
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Cool & Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. This bread is delicious on its own, toasted, or with a smear of cream cheese or butter.
Tips for the Best Pumpkin Pie Filling Bread:
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Room Temperature Ingredients: Using room temperature butter and eggs ensures a smoother batter and better mixing.
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Don't Overmix: Overmixing develops gluten, resulting in a tough bread. Mix only until the ingredients are just combined.
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Check for Doneness: Start checking for doneness around 50 minutes to avoid overbaking. Every oven is different!
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Storage: Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variations:
- Chocolate Chips: Add ½ cup of chocolate chips for a decadent twist.
- Spiced Streusel Topping: Make 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.
- Different Nuts: Experiment with other nuts like walnuts, pecans, or even macadamia nuts.
Nutritional Information (per slice, approximate):
- Calories: Around 250-300
- Fat: 10-12g
- Protein: 4-5g
- Carbohydrates: 35-40g
- Sugar: 15-20g
This Pumpkin Pie Filling Bread is a guaranteed crowd-pleaser, perfect for any autumn gathering or a simple treat for yourself. Enjoy the delicious homemade flavors and easy preparation! It’s a truly satisfying addition to your repertoire of easy recipes and healthy meals. Make it your go-to quick dinner idea this season!