Pumpkin bread is easy to make moist bread with bursting flavors of pumpkin to shine through mildly sweet and bold spice flavors. Fall favorite pumpkin bread is worth all the hype as it tastes delicious, simple to make and easily adaptable.
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About this recipe
I always wondered why fall pumpkin recipes are so hyped until I tried this pumpkin bread recipe soon realized what was hype all about. I had sourced organic sweet yellow pumpkin from my mom's place , with my very first sight towards this yellow sweet Pumpkin , I instantly knew , what I'll be cooking with this fall's favorite Pumpkin.
To start with ,I made fresh home made pumpkin puree and then baked this moist, warm spiced delicious pumpkin flavor bread. Making this pumpkin bread from those sweet yellow pumpkin was first thing in my mind.
For me fall season always reminds me of cup of apple cinnamon tea, pumpkin walnut cake and baked sweet potato chips in my snacks. But this time ,literally I'm in love with this moist pumpkin bread. Though it is a moist cake , it is not loaded with fat or loaded empty calories of sugar. Hence making it a healthy choice for breakfast/ snack .
Definitely you must try this Pumpkin bread recipe because it is
- Delicious and Decadent
- Simple to make
- Easily adaptable to Vegan recipe or with /without Eggs.
Ingredients
Pumpkin Bread is a easy to make recipe with most basic ingredients that are available at home. Below are the actual list of ingredients and details briefs out its equivalent substitutes.
Pumpkin, of course a star ingredient ! This loaf uses a full cup of pumpkin puree, which gives moist texture and loads bread with delicious pumpkin flavor. You can either make it at home or use store bought. Always use deep yellow ,sweet pumpkins to make pumpkin breads, pumpkin muffins and also cakes.
All-purpose flour - You can use 1.5 cups of APF . For more healthier version you can also half APF and Half whole wheat flour. Avoid packing too much into your measuring cup , just spoon and level the cup.
Vegetable oil – Use any neutral oil ,fat helps to give moisture and richness to the bread.
Milk - You can use any milk here, dairy or non dairy milk like almond milk or homemade oat milk.
Yogurt - Yogurt is used in place of eggs . You can replace yogurt with egg if required.
Baking powder, baking soda, and Apple cider Vinegar – used as leavening agents , helps the loaf puffs up as it bakes.
Raw sugar – For sweetness, I have used ½ cup of sugar ,it can go up to ⅔ cup depends on the sweetness of the pumpkin.
Cinnamon, dry ginger , clove, nutmeg, and allspice – Warm spices for cozy flavor.
Vanilla extract – helps to enhances the spices’ warm flavor.
Sea salt – To make all the flavors pop.
Variations
This recipe is highly adaptable
- Vegan Recipe : Turn this into Vegan , by replacing yogurt with Flax Eggs and milk with almond milk / oat milk or even water.
- Gluten Free : Replace APF with Almond flour and add extra ¼ teaspoon of baking soda for leavening.
Watch Video
How to make Pumpkin Bread
1.Preheat the oven to 3500 F/1800 C and grease an 8x4-inch loaf pan.
2. In a large mixing bowl, add hung curd, raw sugar and whisk well.
To this add pumpkin puree
Add oil, milk, apple cider vinegar and vanilla essence;
whisk until it is smooth.
3. Place a flour sifter directly on top of the wet ingredients bowl and sift flour, baking powder, baking soda, salt, cinnamon powder, nutmeg and all spice powder (mixture of cinnamon, cloves, nutmeg and dry ginger powder) together.
Sift everything together
4.Mix well everything until well incorporated. Do not over mix.
5. Transfer batter into a prepared 8x4 inch loaf pan.
Tap couple of times to release trapped air, if any.
6. Bake in a preheated oven for 45 to 50 minutes, until skewer inserted comes out clean.
7. Cool on a wire rack and cut into thick slices and serve warm with a cup of tea.
You can either spread butter or cream cheese on warm pumpkin bread before you serve.
Recipe
Pumpkin Bread
Ingredients
- 1.5 cup All-purpose flour
- ½ cup raw sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Cinnamon Powder
- ¼ teaspoon Nutmeg powder
- 1 teaspoon All spice powder
- 1 dash salt
- 1 tablespoon apple cider vinegar
- 1 cup pumpkin puree
- 1 teaspoon vanilla essence
- ¼ cup Yogurt
- ½ cup milk
- ¼ cup oil - flavorless
Instructions
- Preheat the oven to 350 F/180 C and grease an 8x4-inch loaf pan.
- In a large mixing bowl, add hung curd, raw sugar and whisk well. To this add pumpkin puree, oil, milk, apple cider vinegar and vanilla essence; whisk until it is smooth.
- Place a flour sifter directly on top of the wet ingredients bowl and sift flour, baking powder, baking soda, salt, cinnamon powder, nutmeg and all spice powder (mixture of cinnamon, cloves, nutmeg and dry ginger powder) together.
- Mix well everything until well incorporated. Do not over mix.
- Transfer batter into a prepared 8x4 inch loaf pan. Tap couple of times to release trapped air, if any.
- Bake in a preheated oven for 45 to 50 minutes, until skewer inserted comes out clean.
- Cool on a wire rack and cut into thick slices and serve warm with a cup of tea. You can either spread butter or cream cheese on warm pumpkin bread before you serve.
Video
Notes
- Alternatively, replace APF with half whole wheat flour and other half with APF.
- You can also completely replace APF with whole wheat flour. If doing so, you may need to increase milk by another 2-3 tablespoon .
- To make this recipe vegan: In a small bowl, whisk together 2 tablespoons ground flaxseed and 3 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of yogurt .
- You can also replace yogurt with 1 egg.
Serving Suggestions
I love to eat this lightly sweet pumpkin bread with butter spread. But you can serve it along with cream cheese spread or eat as it is. Serve for morning breakfast or evening snack , this can will definitely become anyone's favorite within no time.
Sahishnu says
Delectable, absolutely loved it for my morning breakfast with salted bread spread
Muktha says
Thank you