Perfect Pumpkin Bread - Fall is here and for many that screams pumpkin everything! This Pumpkin Bread is moist, flavorful, and absolutely delicious. This is pumpkin bread, perfected.
What makes this pumpkin bread different? I double the spice, coat the pans with sugar, and sprinkle the tops of the batter with sugar for a crunchy topping.
This recipe uses the muffin method eliminating the need for a mixer. You mix the wet ingredients together, mix the dry ingredients together, combine the two, and bake. Pumpkin bread is a quick bread meaning it should be quick to make and this one is just that.
Easy One Bowl Pumpkin Bread
The ingredients are simple - one being my homemade pumpkin spice which I encourage you to make. It only takes a few minutes and can be used for any recipe calling for pumpkin spice.
If it’s easier for you, you could totally use store bought as long as it motivates you to give this pumpkin bread a try.
Bourbon? Yes, bourbon. The price of vanilla has skyrocketed lately and because of that, I use bourbon. It offers good flavor and frankly, I now I use it in place of vanilla. You choose which you want to use, but believe me, bourbon is a good option.
Applesauce Pumpkin Bread
In another bowl, add the flour, baking soda, baking powder, salt, and pumpkin spice. Whisk together to combine and eliminate any bumps.
Add the dry ingredients to the wet, mixing to incorporate. Once it is mostly incorporated, stir for 50 strokes - similar to what I do with my Best Cocoa Brownies.
Pour the batter into 2 (9”x5”) greased loaf pans. I use stoneware pans or nonstick. You can either use baking sprayor some oil or butter to coat pans.
No Knead Pecan Pumpkin Bread Recipe
Want to kick it up a notch? Sprinkle the tops with sugar before baking and the result is a delicious crunchy topping!
I know you may think mixing the sugar with spice will be better, but I prefer plain sugar for the crunch. There’s enough spice in the bread and having plain sugar makes for a shinier crunchy crust.
If you choose to spice it up, mix ½ teaspoon of cinnamon or pumpkin spice with the sugar before sprinkling on top.
Dutch Oven And Cast Iron Cooking
Bake for 55 - 60 minutes or until a toothpick inserted at the center of loaf comes out clean. These times are a guideline as oven temperatures vary.
Remove the loaves from the oven and turn them onto a rack to cool. Leaving them in the pan will cause the steam to soften the crust resulting in a soft soggy exterior. Who wants that?
As the loaves cool on the rack, the crust will harden and turn crunchy. Remember how the pans were sugar coated prior to adding the batter? Well now that coating becomes a sweet crunchy outside protecting the interior which is perfectly moist.
Crusty Dutch Oven Spelt Bread: Easy No Knead Artisanal Bread — Under A Tin Roof
This pumpkin bread doesn’t last long and is just as delicious if not better the next day. These also freeze well allowing you to have a loaf now and freeze one for later.
Note 1: I use Libby's pumpkin because it's consistent in texture. I've tried to make this bread using an organic canned pumpkin such as Trader Joe's and found the texture to be looser and more watery. That can make the pumpkin bread a little gummy. If you are using a canned pumpkin with a looser consistency, I recommend simmering the pumpkin over medium high heat until the excess water evaporates. Let it cool slightly before continuing with recipe.
Note 2: I use a lot of spice for this bread, but it won't matter if the spices are old. If your spices are nearing expiration or already have expired, it won't matter how much you use because it won't have any flavor. I know this from experience and like to make my own pumpkin spice.
Cozy Bread Recipes You Can Make In A Dutch Oven
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.Your classic loaf of artisan bread, prepared and proofed as normal, but easily and quickly adapted to be the shape of a pumpkin! Makes for a delicious loaf of bread, cute Thanksgiving centerpiece, or fun neighbor gift.
This fun pumpkin loaf is easy and fun to make, and just uses the same preparation and proofing method as you would a standard loaf of sourdough bread. The only difference is adding some twine at the end to form into a pumpkin shape! Use the video and step by step photos below to guide you!
The recipe and preparation process for this base sourdough loaf can be found in my book, Classic Sourdough. If you are new to sourdough, this book will be your best friend! It starts from the very beginning and walks you through the why and how of sourdough step by step. You are also welcome to use your own sourdough recipe if you’d like. Another great bread to use is myeasy artisan bread. 2. FINAL PROOF I have found that it’s easier to shape and score with a cold loaf, so for the final proof I place mine in the fridge overnight.
Sourdough Ginger Pumpkin Bread Recipe
3. FORM & SCORE Flour the top of the proofed loaf. Arrange 4 pieces of baker’s twine, creating 8 sections, like pizza slices. Gently and swiftly flip the loaf over onto a piece of parchment paper, removing from proofing bowl. Tie the ends of each piece of twine together. Just don’t pull too tight as you’ll restrict the loaf from proofing in the oven and it may crack. Give it a little breathing room.
Trim the strings. Score each section as desired. You could keep it simple by just scoring one simple vertical line in each section, or add the gentle side strokes like you’ll see in the pictures.
Transfer the loaf to a dutch ovenand cover. If you don’t have a dutch oven, you can place it on a baking sheet. To create that nostalgic crusty exterior you get from a dutch oven, you can add a try of ice cubes to the oven while baking to mimic a steam effect.
Easy Pumpkin Sourdough Bread
Your classic loaf of sourdough, prepared and proofed as normal, but easily and quickly adapted to be the shape of a pumpkin! Makes for a delicious loaf of bread, cute Thanksgiving centerpiece, or fun neighbor gift.
BREAD: You can use any base recipe you'd like for this. My two recommendations are my sourdough bread from my book, Classic Sourdough, or my Easy Rustic Artisan bread.
DUTCH OVEN ALTERNATIVES: If you don't have a dutch oven, you can bake the bread on a baking sheet. I recommend adding a pan of ice cubes to the bottom oven rack to add steam in the oven.The first day of Autumn is perfect for this rustic no-knead pumpkin pecan bread. The cool Fall temperatures just get me in the mood for baking.
Instant Pot No Knead Pumpkin Bread
This version of no-knead pumpkin pecan bread is filled with toasted pecans and a pumpkin pie spice blend that will fill your home with the scent of Autumn.
A good heavy pot with a lid is needed to bake this no-knead pumpkin pecan bread. The pot is placed in a hot oven to preheat. Once the dough is placed into the hot pot, it is covered with the lid that has been heated. The lid traps in the moisture and creates a mini steam oven in your oven. This makes the outer crust nice and crisp with a soft tender inside. Perfect for dipping into a hot soup or hot chocolate.
Find out more about no-knead bread on my Crusty Bread post or Crusty Bread the Movie video. You will be amazed at the many creations you can make with this simple recipe.
No Knead Overnight Crusty Bread
Mix until completely smooth. Pour over flour mixture and stir only until all of the flour is combined. Remember “NO KNEADING” required.
Pour dough out onto a heavily floured surface and shape into a ball. Place on a sheet of parchment paper or in a Bratform, cover with plastic wrap. Let rise for 1 hours. After the 1 hour rise time, I turned the dough that is in the Bratform onto a sheet of parchment then used the parchment as a sleeve to place the dough into the pot. Meanwhile, heat oven to 450 degrees F. Place a heavy pot with a lid into the hot oven and preheat for 30 minutes. Remove the hot pot from the oven and lift the parchment paper with the dough and carefully place into the hot pot. Cover with the lid and continue baking for 30 minutes. Remove the lid and bake an additional 10-12 minutes or until golden.
Remove from the oven and carefully lift the parchment paper from the pan and place on a cooling rack. Slide the bread off the parchment paper. Allow to cool before slicing for best results…I’ve never had the willpower to wait. Hot bread is so dang good. Dig in! Just don’t burn yourself.
No Knead Pumpkin Bread
Amazing bread with very little effort. I think I spent a total of 10 minutes prepping the dough and that included toasting the pecans.this pumpkin shaped bread loaf looks so impressive
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