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Pumpkin Bread Recipe

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This incredibly moist pumpkin bread is packed with warm fall spices and perfect pumpkin flavor. Easy to make in one bowl, this classic quick bread is ideal for breakfast, snacks, or gifting during the autumn season.

Ingredients

This incredibly moist pumpkin bread is packed with warm fall spices and perfect pumpkin flavor. Easy to make in one bowl, this classic quick bread is ideal for breakfast, snacks, or gifting during the autumn season.

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal, leaving an overhang on the sides.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.
  3. Combine wet ingredients: In a large bowl, whisk together the sugar and oil until well blended. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and slightly thickened.
  4. Add pumpkin mixture: Stir in the pumpkin puree, water, and vanilla extract until completely smooth and well incorporated. The mixture should be uniform in color with no streaks.
  5. Fold in dry ingredients: Add the flour mixture to the wet ingredients all at once. Using a rubber spatula, gently fold the ingredients together using a circular motion, scraping from the bottom of the bowl. Mix just until no flour streaks remain—do not overmix, as this can create a tough, dense loaf.
  6. Transfer to pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter 2-3 times to release any air bubbles.
  7. Bake: Place in the preheated oven and bake for 60-70 minutes, until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached. If the top is browning too quickly, tent it loosely with aluminum foil during the last 15 minutes of baking.
  8. Cool properly: Remove from the oven and let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the bread out of the pan, then transfer directly to the wire rack to cool completely before slicing, about 1 hour.

Notes

  • Don’t overmix: Overmixing develops gluten and creates a tough, dense bread. Mix just until combined.
  • Check for doneness: Ovens vary, so start checking at 55 minutes. The bread is done when a toothpick comes out with moist crumbs but no wet batter.
  • Room temperature eggs: This helps create a smooth, homogeneous batter that bakes more evenly.
  • Measure flour correctly: Spoon flour into measuring cups and level off with a knife for accuracy.
  • Cooling is crucial: Let the bread cool completely before slicing for clean, beautiful slices that don’t crumble.

Nutrition

Find it online: https://focialy.com/pumpkin-bread-recipe/