November 23rd, 2024
Recipes
The Best Pumpkin Bread
Valentina P
- Difficulty
•
- Time 75"
This delicious pumpkin bread recipe is fluffy, moist, and easy to prepare. Not too sweet, with just the right amount of warming spices. Vegan option.
How To MakeDiet Type: Classic
Shopping List
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1)
- 3/4 cup cane sugar (Note 2)
- 33333333/100000000 cup safflower oil
- 1 jumbo egg (Note 3 for vegan)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- pumpkin seeds (optional, for decoration)
Instructions
- Step 1: Preheat the oven to 325 degrees Fahrenheit. Lightly grease the loaf pan(s) and line it with parchment paper.
- Step 2: Beat the egg (or flax egg) and sugar together in a mixing bowl with a hand mixer on medium speed until combined, about 30 seconds. Beat in the pumpkin and oil. Add all remaining ingredients and blend just until smooth, without over-blending.
- Step 3: Pour the batter into the prepared loaf pan. Sprinkle with optional pumpkin seeds. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If baking this in mini-loaf pans, bake for 40 to 45 minutes. Let the bread cool in the pans for 10 to 15 minutes before removing from the pan to a wire rack to cool fully.
- Serve: Cut a thick slice and enjoy.
Recipe Notes
Note 1: 1 (15 ounce) can holds slightly less than 2 cups of pumpkin puree. If making your own puree, you would need approximately 15 tablespoons for every 1 (8 in. x 4 in.) loaf recipe. Note 2: If you prefer your pumpkin bread quite sweet, use 1 cup of sugar here. Note 3: To make this bread vegan, replace the egg with: 3.5 tablespoons cold water + 1 tablespoon(s) flax meal + 1 teaspoon(s) flax meal. Stir together the flax meal and cold water in a small bowl. Let the mixture sit for 5 to 10 minutes, or until it has thickened into a gel-like consistency. Use in place of the egg in Step 2.
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The Best Pumpkin Bread
PT1H15M 1 cup all-purpose flour (or gluten-free blend) 1/2 (15 ounce) can unsweetened pumpkin puree (Note 1) 3/4 cup cane sugar (Note 2) 33333333/100000000 cup safflower oil 1 jumbo egg (Note 3 for vegan) 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon salt pumpkin seeds (optional, for decoration) Gluten Free Vegan 1 Servings
Ingredients:
