Pumpkin Palooza: Celebrate Fall with Homemade Pumpkin Bread

Quick Overview Section

• Recipe Rating: ★★★★★
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 8
• Calories: 200 kcal (per slice)

Introduction

Fall is my absolute favorite season, and what better way to embrace it than with a warm loaf of homemade Pumpkin bread? This delightful recipe has been a part of my family’s tradition for years, filling our home with the cozy scents of spices and baked goods. Not only is this Pumpkin bread delicious, but it’s also a fantastic way to incorporate healthy ingredients into your diet, making it a great option for breakfast, snacks, or dessert. Bonus: It can easily be adapted to be vegan or gluten-free, so everyone can enjoy a slice!

Ingredients List

• 2 cups all-purpose Flour (or gluten-free Flour for a gluten-free version)
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar (or coconut sugar for a healthier alternative)
• 1/2 cup vegetable oil (or unsweetened applesauce for a low-fat version)
• 1 cup pure Pumpkin puree (canned or homemade)
• 2 large eggs (or flax eggs for a vegan version)
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch Loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the Flour, Baking powder, Baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine the sugar and vegetable oil until well blended.
4. Add the Pumpkin puree, eggs, and vanilla extract to the sugar mixture, stirring until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Pour the batter into the prepared Loaf pan, smoothing the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Tips and Tricks Section

• Ingredient Alternatives: If you don’t have cinnamon, you can use Pumpkin spice mix as a substitute.
• Enhancement: Add chopped nuts, raisins, or chocolate chips for extra flavor.
• Storage Tips: Store your Pumpkin bread in an airtight container; it lasts up to 4 days at room temperature, or up to a week in the refrigerator.

Nutritional Information (per serving)

• Calories: 200 kcal
• Macronutrients:
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 32 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 10 g
  • Sodium: 200 mg

Recipe Notes

• Leftovers: To store leftovers, wrap the bread tightly in plastic wrap and place it in the fridge.
• Reheating: To enjoy warm slices, pop them in the microwave for 10-15 seconds or toast them lightly.

FAQs:

1. How can I store leftovers? Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
2. Can I freeze Pumpkin bread? Yes! Wrap it tightly in plastic wrap and foil; it can last up to 3 months in the freezer.
3. What are good ingredient swaps? Use applesauce instead of oil for a lower-fat version, or try flax eggs for a vegan option.
4. Can I use fresh Pumpkin puree? Absolutely! Just make sure to drain excess moisture for the best results.
5. How can I make it more Pumpkin-spicy? Add more cinnamon and ginger according to your taste preference.

Please Give Us Your Feedback!

We love hearing from you! Please leave a comment below to rate the recipe or share your thoughts. Don’t forget to tag us on social media when you make this delicious Pumpkin bread!

Recipe Card: Pumpkin Bread

Servings: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 2 cups all-purpose Flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup pure Pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line Loaf pan.
2. Whisk together Flour, Baking powder, Baking soda, salt, and spices.
3. In another bowl, mix sugar and oil. Then add Pumpkin, eggs, and vanilla.
4. Combine wet and dry ingredients gently.
5. Pour into the pan and smooth the top.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.

Nutritional Information (per serving):

• Calories: 200 kcal
• Protein: 3 g
• Fat: 8 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 200 mg

Tips and Variations:
Feel free to experiment with ingredients, adding nuts or chocolate chips as desired.

Storage: Store in an airtight container for up to 4 days.

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