Pumpkin Bread
Last year I asked my Facebook followers which pumpkin recipes they were interested in seeing on the blog and YouTube channel and most people requested pumpkin pie and pumpkin bread. I did upload the pumpkin pie recipe and promised to make the pumpkin bread recipe as well but never had time to record it until now. This is the first and only pumpkin bread recipe I’ve used because it’s so wonderful that I never felt the need to try other recipes, but I really should just to see if there’s anything out there that can top this, although I find that hard to believe.
I did, of course, make a few changes to the original recipe, which is something that I almost always end up doing with every recipe I don’t come up with on my own. I also try to use fresh pumpkin puree if I have the time to make my own but if not, I don’t hesitate to use the canned stuff because it works just as well.
So, if you’re just like me and enjoy anything that is made with pumpkin in the fall, then this recipe should be the first one to make as soon as the leaves start changing.
¡Buen Provecho!
Pumpkin Bread
Ingredients
- 3½ cups 490g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 15 ounce can pumpkin puree or fresh pumpkin puree from a small sugar pumpkin
- 4 large eggs at room temperature
- ½ cup 120 ml vegetable oil
- ½ cup 113g melted unsalted butter
- 2/3 cup 160 ml water
- 2½ cups 500g white granulated sugar *See notes
Instructions
- Pre-heat oven at 350ºF (180ºC).
- In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Set aside.
- In a large bowl, mix pumpkin puree, eggs, oil, butter, water and sugar.
- Now add the dry ingredients into the wet ingredients until the flour disappears. You can do this by using an electric mixer or by hand with a whisk and/or a spatula.
- Pour the batter into two prepared 9x5 inch (23x13 cm) loaf pans and bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the middle comes out dry. *See notes.
- Once the loaves are ready, let them rest inside the pans on a cooling rack for 10 minutes. Then take them out of the pans and let them cool completely on the rack before serving.
Video
Notes
- Pumpkin Pie Spice: You can use 1 tbsp pumpkin pie spice instead of the cinnamon, nutmeg, cloves and ginger. I have an easy to follow recipe that you can make at home through this link.
- Sugar: I some times use 1 ¾ cups of white sugar with ¾ cup brown sugar.
- Baking time: Start checking the loaves at about an hour of baking. Depending of the loaf pans you're using, baking time may vary.
- Freeze it: You can tightly wrap the loaves with plastic wrap and store them in the freezer inside a storage bag for up to 2 months.
