Light, moist, and filled pumpkin spice and everything nice, this pumpkin bread smells as delicious as it tastes! It’s easy to make and packed with flavor; this bread freezes beautifully too.
A Favorite Fall Quick Bread
We love zucchini bread in the summer, while banana bread and pumpkin bread are my fall favorites.
This quick bread is… well, quick to prepare, and it comes out moist and tender. Pumpkin bread is perfect to enjoy with a morning cup of coffee or as a post-workout snack. Get creative! You can add in nuts, chocolate chips, or even swirl in some cream cheese for a fun twist. It freezes well and can be made into mini loaves or mini muffins so feel free to double the recipe.
Ingredients for Pumpkin Bread
Pumpkin – Choose canned pumpkin or pumpkin puree (not pumpkin pie filling). Homemade pumpkin puree can be too moist for this recipe, affecting the final texture. Spice – Embrace the flavor of fall by using pumpkin pie spice or make it at home with cinnamon, cloves, ginger, nutmeg, and allspice Dry Ingredients – All-purpose flour is the base while baking powder and soda gift it a nice rise. Wet Ingredients – Ensure the ingredients are at room temperature for even mixing. Optional Add-Ins – Try adding 1 cup raisins or cranberries or substitute pecans for walnuts. Mix in dried fruit and/or chocolate chips. It’s hard to go wrong with add-ins on this one!
How to Make Pumpkin Bread
The best pumpkin bread recipe is one that is easy to prepare and comes out perfectly moist.
Tips for Perfect Pumpkin Bread
For best results, combine the pumpkin mixture with the dry ingredients just until moistened, don’t overmix. Don’t worry if the pumpkin bread develops a crack on the top; this is normal for all quick bread. It’s simply the dough expanding. Keep pumpkin bread covered at room temperature for up to 3 days. Freeze the entire loaf or slices in zippered bags or wrapped in foil for up to 4 months.
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