Sweet and Savory: Exploring the Versatility of Pumpkin Bread

Quick Overview

• Recipe Rating: ★★★★☆ (4.5/5 from 150 reviews)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 8
• Calories: Approximately 210 kcal per slice

Introduction

As autumn rolls in and the air gets crisper, there’s nothing quite like the comforting aroma of freshly baked Pumpkin bread wafting through the kitchen. This easy-to-make recipe combines the sweetness of ripe pumpkins with a hint of warmth from spices, making it perfect for cozy evenings or festive gatherings. What I love most about this recipe is its versatility—enjoy it as a traditional sweet bread, or experiment by adding savory elements like cheese or herbs for a unique twist. Plus, if you’re looking for a healthy snack, this Pumpkin bread can easily be made gluten-free or vegan!

Ingredients List

For Sweet Pumpkin Bread:

• 2 cups all-purpose Flour (or gluten-free Flour)
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 cup granulated sugar (or coconut sugar)
• 1 cup canned Pumpkin puree
• 4 large eggs (or flax eggs for a vegan option)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

For Savory Pumpkin Bread:

• 1/2 cup grated cheese (such as cheddar or feta)
• 1 tablespoon fresh rosemary or thyme (optional)

Step-by-Step Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a Loaf pan or line it with parchment paper.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the Flour, Baking soda, Baking powder, salt, cinnamon, nutmeg, and ginger.

3. Combine Wet Ingredients: In another bowl, combine the vegetable oil, sugar, Pumpkin puree, eggs, and vanilla extract. Mix until smooth.

4. Blend Ingredients: Gradually add the wet mixture into the dry ingredients, stirring until just combined. Do not overmix.

5. Add Nuts or Herbs: Fold in the chopped nuts if using, or the fresh herbs for a savory version.

6. Pour into Pan: Pour the batter into the prepared Loaf pan and smooth the top.

7. Bake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

8. Cool Before Slicing: Let the Pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips and Tricks

• Mix-Ins: Feel free to add chocolate chips, dried fruits, or seeds for added texture.
• Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Wrap slices in foil and freeze for up to 3 months—perfect for a quick treat!

Nutritional Information (per serving)

• Calories: 210 kcal
• Macronutrients:
  • Protein: 3 g
  • Fat: 9 g
  • Carbohydrates: 31 g
• Micronutrients:
  • Fiber: 2 g
  • Sugar: 10 g
  • Sodium: 200 mg

Recipe Notes

• When making this recipe gluten-free, ensure all your ingredients are certified gluten-free.
• For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).

FAQs

1. How do I store leftovers?

   • Keep it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

2. How can I reheat Pumpkin bread?

   • Simply pop it in the microwave for 10-15 seconds, or slice and warm in the oven at 350°F (175°C) for about 5-10 minutes.

3. Can I substitute the sugar?

   • Yes! You can use honey, maple syrup, or coconut sugar as alternatives.

4. Can I add chocolate chips?

   • Absolutely! Fold in chocolate chips for a sweeter treat.

5. Is this recipe suitable for freezing?

   • Yes! Wrap slices tightly in plastic wrap and foil before freezing for up to 3 months.

Please Give Us Your Feedback!

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Recipe Card: Sweet Pumpkin Bread

Servings: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

• 2 cups all-purpose Flour (or gluten-free Flour)
• 1 teaspoon Baking soda
• 1 teaspoon Baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 cup granulated sugar (or coconut sugar)
• 1 cup canned Pumpkin puree
• 4 large eggs (or flax eggs for a vegan option)
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a Loaf pan.
2. In a bowl, whisk dry ingredients (Flour, Baking soda, Baking powder, salt, and spices).
3. In another bowl, combine wet ingredients (oil, sugar, Pumpkin, eggs, vanilla).
4. Gradually mix wet ingredients into dry; do not overmix.
5. Fold in nuts or herbs if desired.
6. Pour into the prepared pan and smooth the top.
7. Bake for 30-35 minutes until a toothpick comes out clean.
8. Cool for 10 minutes in the pan, then move to a wire rack.

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