Pumpkin Bread Recipe

Title: Pumpkin Bread Recipe

Are you looking for a delicious and easy-to-make pumpkin bread recipe? Look no further! Our recipe is sure to satisfy all your pumpkin cravings. Here’s what you’ll need:

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 1/2 cups granulated sugar

For the marinade:

  • 2 tbsp melted butter
  • 1/4 cup brown sugar
  • 1/4 tsp cinnamon

Kitchen tools:

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Loaf pan
  • Oven

Let’s get started!

Instructions:

  1. Preheat your oven to 350°F (175°C).

  2. In a large mixing bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk together until well combined.

  3. In a separate bowl, beat the eggs. Add in the pumpkin puree, vegetable oil, water, and granulated sugar. Mix until well combined.

  4. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.

  5. Grease a loaf pan with cooking spray or butter. Pour the batter into the pan.

  6. In a small bowl, mix together the melted butter, brown sugar, and cinnamon for the marinade. Drizzle the marinade over the top of the batter.

  7. Bake the pumpkin bread in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let the bread cool in the pan for 10-15 minutes before removing it from the pan and placing it on a wire rack to cool completely.

  9. Slice and enjoy!

Frequently Asked Questions:

  1. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin puree instead of canned. Simply cook the pumpkin, puree it in a blender or food processor, and use it in place of the canned pumpkin.

  2. Can I substitute coconut oil for vegetable oil? Yes, you can use coconut oil instead of vegetable oil if you prefer.

  3. Can I add nuts or chocolate chips to the recipe? Absolutely! Add chopped nuts or chocolate chips to the batter before baking for an extra delicious treat.

  4. Can I make this recipe gluten-free? Yes, you can use a gluten-free flour blend in place of the all-purpose flour.

  5. How long does pumpkin bread last? Pumpkin bread will last for up to 5 days at room temperature or up to a week in the refrigerator.

  6. Can I freeze pumpkin bread? Yes, you can freeze pumpkin bread for up to 3 months. Wrap it tightly in plastic wrap and store it in a freezer-safe container.

  7. Can I use honey instead of sugar? Yes, you can use honey instead of granulated sugar. Use 3/4 cup of honey in place of the 1 1/2 cups of sugar.

  8. Can I use a different size loaf pan? Yes, you can use a different size loaf pan, but the baking time may need to be adjusted.

  9. Can I make pumpkin bread without eggs? Yes, you can use a flax egg or applesauce as a substitute for eggs in this recipe.

  10. Can I make this recipe vegan? Yes, you can make this recipe vegan by using a flax egg or applesauce as a substitute for eggs and using a plant-based milk instead of water.

  11. Can I use pumpkin pie spice instead of cinnamon and nutmeg? Yes, you can use pumpkin pie spice instead of cinnamon and nutmeg. Use 1 1/2 tsp of pumpkin pie spice in place of the cinnamon and nutmeg.

  12. Can I add pumpkin seeds to the recipe? Yes, you can add pumpkin seeds to the batter before baking for a crunchy topping.

  13. Can I use a stand mixer instead of mixing by hand? Yes, you can use a stand mixer to mix the ingredients together.

  14. Can I make mini pumpkin bread loaves? Yes, you can pour the batter into mini loaf pans and adjust the baking time accordingly.

  15. Can I add cream cheese frosting to the pumpkin bread? Yes, cream cheese frosting is a delicious addition to pumpkin bread. Simply mix together cream cheese, powdered sugar, and vanilla extract to make the frosting.

  16. Can I use almond flour instead of all-purpose flour? Yes, you can use almond flour instead of all-purpose flour, but the texture of the bread will be different.

  17. Can I make pumpkin muffins with this recipe? Yes, you can pour the batter into muffin tins and adjust the baking time accordingly.

  18. Can I use maple syrup instead of brown sugar in the marinade? Yes, you can use maple syrup instead of brown sugar in the marinade. Use 1/4 cup of maple syrup in place of the brown sugar.

  19. Can I add pumpkin puree to the marinade? Yes, you can add a small amount of pumpkin puree to the marinade for extra flavor.

  20. Can I use a different type of sugar in the recipe? Yes, you can use a different type of sugar, such as coconut sugar or brown sugar, in place of the granulated sugar.

In conclusion, this pumpkin bread recipe is easy to make and perfect for fall. With a delicious marinade and a moist, flavorful bread, it’s sure to become a family favorite. Enjoy!