Pumpkin Bread Recipe – American Special
Pumpkin Bread is a cozy autumn classic that brings the comforting warmth of spices like cinnamon, nutmeg, and cloves together with the rich, moist texture of pumpkin puree. This quick bread is versatile enough for breakfast, a mid‑day snack, or even dessert, with optional add‑ins like walnuts, chocolate chips, or dried cranberries for extra texture and flavor. Baked till golden and satisfying, each slice carries the essence of fall and pairs wonderfully with butter, cream cheese, or a hot cup of tea.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Pumpkin Bread Ingredients :
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon cloves (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup water
- 1 teaspoon vanilla extract
- Optional add-ins: 1/2 cup walnuts or pecans, chocolate chips, or dried cranberries
How to make Pumpkin Bread :
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt until well combined.
Combine Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin puree, water, and vanilla extract until smooth.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix. If you’re adding nuts or chocolate chips, fold them in gently.
Pour Batter: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Recipe Notes :
Storage: Store pumpkin bread in an airtight container at room temperature for up to 4 days; freeze slices for up to 3 months.
Flavor Variations: Try adding a pinch of ginger or swapping some all‑purpose flour for whole wheat for a healthier version.
Add‑Ins: Mix in walnuts, pecans, chocolate chips, or dried cranberries for extra texture.
Toppings: Serve with butter or cream cheese spread for richness.
Baking Tips: If top browns too fast, cover loosely with foil during baking; test doneness with toothpick inserted in center.
