My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. Now I bake pumpkin bread with my own kids, and it’s just as wonderful today as it was back then. It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. Quick bread batter can usually be made into muffins; my pumpkin muffins are almost identical to this bread but with a crunchy pecan streusel topping.
Begin by combining the flour, salt, baking powder, baking soda, and spices. I like to add everything in neat little piles in case I lose track of what I’ve added.
Spiced Pumpkin Bread · Jess In The Kitchen
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.Most of the time when I’m craving pumpkin bread, I turn to my favorite recipe for these gluten-free, sugar-free, healthy pumpkin muffins. (Which, fun fact, can also be baked into bread!) But on those days when I find myself craving the real deal…
It’s made with butter, sugar, flour, and all of the indulgent stuff you need in a good old-fashioned slice of pumpkin bread. And I’m especially partial to this recipe in particular because it adds extra pumpkin purée and pumpkin spice in the batter to bring out the best of those cozy fall flavors we all love, and makes this bread ultra-moist as well. This pumpkin bread recipe is also super-easy to make without a mixer. And of course, it beats any fall candle you can buy in the store and is guaranteed to make your entire home smell downright
Spiced Pumpkin Bread Recipe With Brown Sugar Walnut Glaze
I’ve been tweaking this recipe bit by bit over the years and think I’ve reached the point where I’m finally happy with it. So if you happen to be looking for a classic moist pumpkin bread recipe to add to your repertoire, I highly recommend bookmarking and giving this one a try. It’s one of my favorite treats this time of year and I always look forward to it.
I’m one of those people who loves my pumpkin bread plain without any extra mix-ins. But if you would like to customize yours, feel free to…
Storage instructions: This bread can be stored in a food storage container or zip-top bag at room temperature for up to 3-4 days. If you would like to freeze the bread, let it cool completely to room temperature. Then wrap the bread tightly in bees wrap (or plastic wrap), enclose it in a food storage container or zip-top freezer bag, and freeze for up to 3 months.The moistest pumpkin bread, with a perfect balance of those warm fall flavors without being too overpowering, and topped with a streusel and brown sugar maple glaze. The perfect fall treat!
Pumpkin Bread Recipe (so Easy!)
The thing I love the most about this pumpkin bread (okay, maybe tied with the streusel), is the TEXTURE. I wanted to have a bread that was moist, but not dense – bread like, but not dry. After several attempts, we finally reached the dream texture.
This bread stays moist for several days past baking day. You can store it at room temperature, or in the fridge if you enjoy it cold (sometimes I do!). It’s a great bread to make ahead to slice and take to a fall party or just devour yourself. It also freezes well for up to 2 months.
PANS: This 8.5×4.5″ USA pan is my absolute favorite and makes the perfect loaf size.Don’t over fill the pan.If you have a smaller pan, you can pour the rest for muffins. You can also make this into mini loafs! Just adjust the baking time to be less. Line it with parchment paper and lightly spray with non stick for the loaf to come out clean every time.
Better Than Starbucks Pumpkin Bread
GLAZE: The glaze thickens as it cools. Drizzle it while it’s hot, before it sets. You can add more powdered sugar or more cream to get it to the consistency you prefer.
ADDERS?:In the surprising case that you’d want to skip my favorite part of the bread, or just add to it, know that you can! This is an excellent base recipe that you can use to throw in those chocolate chips or nuts for that classic seasonal pumpkin loaf.
MIXING: Don’t over mix the batter. Mixing the wet and dry ingredients separately, then gently folding them together, creates a perfectly mixed batter without risking putting too much air into it.
Pumpkin Bread With Streusel Topping
DOUBLE IT: Yes! You can definitely double this! It only uses half a standard can of pumpkin puree, so make 2 and use up the whole can! Keep one for yourself and share the other with a neighbor!This is the best pumpkin bread recipe and it’s easy to make (no mixer required)! It is moist with a perfect crumb, loaded with fall spices and just the right amount of sweetness. Use fresh or canned pumpkin!
I wanted a simple pumpkin bread that wasn’t overly sweet and didn’t have any weird ingredients (like water – which in my opinion, just doesn’t belong in a quick bread)!
So here it is, the best pumpkin bread recipe you’ll ever bake or eat! It’s easy to make and doesn’t require the use of a mixer. Also, it uses an entire 15 oz can of pumpkin! Also, try this pumpkin banana bread!
Pumpkin Bread With Cinnamon Streusel Topping
It’s dense & moist with a perfect crumb! Plus, this pumpkin bread is loaded with fall spices with just the right amount of sweetness. You can add chocolate chips or cinnamon chips to make it even more special!
You can either mix the dry ingredients together in a small bowl before adding them to the wet ingredients, or just add them on top. Just be sure to stir them well so they’re evenly distributed.
Grease a 9×5″ loaf pan and pour batter into the pan. You can line it with parchment paper or foil for easy removal, but I find that as long as the pan is throughly greased, this pumpkin bread comes out easily.
Refined Sugar Free Pumpkin Bread In The Blender
Bake at 350 degrees F for about 1 hour. I recommend baking on the lowest rack in your oven to avoid the top becoming too brown before the center fully baked through. You can also tent the loaf pan with foil if it begins to brown too much.
The bread is done when a cake tester or toothpick inserted in the center of the loaf comes out clean. The top will be set and the edges will be slightly browned.
Let the pumpkin bread cool in the baking pan on a wire rack for at least 1 hour. After 1 hour (or longer) transfer the pumpkin bread to a wire rack to cool completely.
Cream Cheese Swirled Pumpkin Bread With Salted Maple Butter.
Freeze either an entire loaf or individual slices by letting the pumpkin bread cool completely. Then, wrap the loaf/slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
We love serving this pumpkin bread recipe as a special breakfast (with our favorite breakfast recipes), snack or dessert. It’s great for gifting as well. Here are some serving suggestions:
Check and see if your baking soda, baking power and eggs are fresh. Next, be sure to not overfill the pan. The bread needs some space to rise in the pan, and if the batter reaches the top of the pan it will fall.
Pumpkin Bread With Salted Maple Butter Recipe
You can be sure this bread is done when a cake tester or toothpick
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