Fall in Love with Pumpkin Bread: Quick and Easy Recipe Using Canned Pumpkin!

Quick Overview Section:

Recipe Rating: ⭐⭐⭐⭐⭐ (based on 120 reviews)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 8
Calories: 190 kcal per slice (optional)

Introduction:

As the leaves begin to turn and the air becomes crisp, there’s nothing quite like the comforting aroma of fresh Pumpkin bread wafting from the kitchen. Growing up, my grandmother would whip up her famous Pumpkin bread every autumn, inviting the whole family over to share in its warm, spiced goodness. This nostalgic recipe uses canned Pumpkin for convenience, making it a perfect treat for those busy fall days. Plus, it’s deliciously moist, and full of flavor, and can easily be adapted to fit healthy, vegan, or gluten-free diets.

Ingredients List:

• 2 cups all-purpose Flour (or gluten-free Flour)
• 1 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup sugar (or coconut sugar)
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 cup canned Pumpkin puree (not Pumpkin pie filling)
• 2 large eggs (or flax eggs for vegan option)
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch Loaf pan.
2. In a large mixing bowl, whisk together the Flour, Baking soda, Baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
3. In another bowl, mix the sugar and oil together vigorously until well blended.
4. Add the canned Pumpkin, eggs, and vanilla extract to the sugar mixture, stirring until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined (do not over-mix).
6. Pour the batter into the prepared Loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Tips and Tricks Section:

• Ingredient Alternatives: Substitute sugars for honey or maple syrup for a healthier option. For a dairy-free version, use plant-based oil.
• Enhance the Flavor: Add chopped nuts (like walnuts or pecans) or chocolate chips for extra texture.
• Storage Tip: Keep it in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutritional Information (per serving):

• Calories: 190 kcal
• Macronutrients:
  • Protein: 3 g
  • Fat: 8 g
  • Carbohydrates: 30 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 10 g
  • Sodium: 200 mg

Recipe Notes:

• This recipe can easily be doubled for larger gatherings!
• Remember to use pure Pumpkin puree and not the spiced Pumpkin mix for best results.

5 FAQs:

1. How do I store leftovers? Store in an airtight container at room temperature for up to 3 days.
2. Can I freeze Pumpkin bread? Yes, wrap tightly in plastic wrap and store in an airtight container for up to 3 months.
3. How do I reheat Pumpkin bread? Microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes.
4. Can I use fresh Pumpkin? Yes, you can puree roasted Pumpkin, but canned is more convenient.
5. What can I substitute for eggs? Use 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for each egg.

Please Give Us Your Feedback:

We love hearing from you! If you try this Pumpkin bread recipe, please leave a comment, rate it, or share it on social media. Your insights help us improve our recipes and inspire others.

Recipe Card: Pumpkin Bread

Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• 2 cups all-purpose Flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup canned Pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch Loaf pan.
2. In a large mixing bowl, whisk together the Flour, Baking soda, Baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
3. In another bowl, mix the sugar and oil together vigorously until well blended.
4. Add the canned Pumpkin, eggs, and vanilla extract to the sugar mixture, stirring until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined (do not over-mix).
6. Pour the batter into the prepared Loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

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