Pumpkin Bread

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp ground ginger; 2 large eggs; 1 1/2 cups granulated sugar; 1 1/2 cups pumpkin puree, not pumpkin pie filling; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1/2 cup chopped walnuts, optional; 1/2 cup raisins, optional

Moist, spiced pumpkin bread that's perfect for fall but delicious year-round. This quick bread is packed with pumpkin flavor and warm spices like cinnamon, nutmeg, and cloves.

80 minEasyServes 12280 cal/serving

AmericanBreakfastOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger
2 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree, not pumpkin pie filling
1/2 cup vegetable oil
2 tsp vanilla extract
1/2 cup chopped walnuts, optional
1/2 cup raisins, optional

Instructions

1

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2

In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/2 tsp ground ginger.
3

In a large bowl, beat 2 large eggs and 1 1/2 cups granulated sugar until well combined.
4

Stir in 1 1/2 cups not pumpkin pie filling pumpkin puree, 1/2 cup vegetable oil, and 2 tsp vanilla extract until smooth.
5

Gradually add the dry ingredients to the pumpkin mixture and mix just until combined. Do not overmix.
6

Fold in 1/2 cup chopped walnuts and/or 1/2 cup raisins if using.
7

Pour batter into the prepared loaf pan and smooth the top.
8

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9

Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
10

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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Questions

What temperature do I cook Pumpkin Bread at?

For Pumpkin Bread, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 1 hour 10 minutes, in step 8.

Why does Pumpkin Bread say not to overmix?

Step 5 reads: "Gradually add the dry ingredients to the pumpkin mixture and mix just until combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 5 while a few streaks of flour remain; they hydrate on their own.

Is there a substitute for baking powder in Pumpkin Bread?

The entry for Pumpkin Bread calls for 1 tsp baking powder. In its place: For each teaspoon, use a quarter teaspoon of baking soda plus half a teaspoon of cream of tartar.

Can I make Pumpkin Bread gluten-free?

Yes. The gluten in Pumpkin Bread is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Pumpkin Bread contain tree nuts?

Yes: 1/2 cup chopped walnuts, optional. The full allergen list for this entry is gluten, eggs and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Pumpkin Bread?

One serving (the recipe makes 12) is about 280 calories, with 13 g protein, 24 g carbohydrate and 22 g fat, plus 3 g fiber and 313 mg sodium. The figures are estimates computed from the ingredient list.

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