Classic Pumpkin Bread
Nothing speaks to the comfort of autumn like a slice of classic pumpkin bread. With its tender crumb and warm spices, it’s the epitome of a fall treat. Here’s how to make this cozy, comforting bread from scratch:
- 2 cups of all-purpose flour
- 1⁄2 teaspoon of baking powder
- 1⁄2 teaspoon of baking soda
- 1⁄2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1⁄2 teaspoon of ground nutmeg
- 1⁄2 teaspoon of ground ginger
- 1⁄4 teaspoon of ground cloves
- 1⁄2 cup of vegetable oil
- 1 cup of sugar
- 2 eggs
- 1 cup of canned pumpkin puree
- 1⁄2 cup of milk (or milk alternative for a vegan option)
Combine the dry ingredients in one bowl, the wet ingredients in another, then gently mix them together. Pour into a greased loaf pan, and bake at 350°F (175°C) for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Pumpkin Chocolate Chip Bread
If you’re looking to add a little extra excitement to your pumpkin bread, why not incorporate chocolate chips? This version not only brings the seasonal flavors of pumpkin but also adds the indulgent touch of chocolate. Here’s the recipe:
- All ingredients from the Classic Pumpkin Bread
- 1 cup of semisweet chocolate chips
Follow the Classic Pumpkin Bread recipe, adding the chocolate chips to the batter before transferring it to the loaf pan.
🍫 Note: For an even richer flavor, opt for dark chocolate chips or drizzle the bread with melted chocolate once it’s cooled.
Vegan Pumpkin Bread with Nuts
Vegans, rejoice! You don’t have to miss out on the pumpkin bread experience. Here’s how to make a delicious, plant-based version:
- 2 cups of all-purpose flour
- 1⁄2 teaspoon of baking powder
- 1⁄2 teaspoon of baking soda
- 1⁄2 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1⁄2 teaspoon of ground nutmeg
- 1⁄2 teaspoon of ground ginger
- 1⁄4 teaspoon of ground cloves
- 1⁄2 cup of maple syrup or agave nectar
- 1⁄2 cup of apple sauce (as an egg replacement)
- 1 cup of canned pumpkin puree
- 1⁄2 cup of oat milk
- 1⁄2 cup of chopped nuts (walnuts or pecans work great)
Mix ingredients similarly to the Classic recipe, substituting egg with applesauce for binding, and using oat milk instead of dairy. Sprinkle nuts on top or mix into the batter before baking.
Savory Pumpkin and Feta Bread
Not all pumpkin breads need to be sweet! This savory bread is perfect for breakfast or as a side to soups and salads:
- 2 cups of all-purpose flour
- 1⁄2 teaspoon of baking powder
- 1⁄2 teaspoon of baking soda
- 1⁄2 teaspoon of salt
- 1⁄2 teaspoon of black pepper
- 1 teaspoon of dried rosemary
- 1⁄2 teaspoon of garlic powder
- 1⁄2 cup of olive oil
- 1 cup of canned pumpkin puree
- 2 eggs
- 1⁄2 cup of crumbled feta cheese
Combine ingredients as you would with the Classic Pumpkin Bread, adding feta cheese at the end. Bake until golden and a toothpick comes out clean.
Pumpkin Bread with Streusel Topping
Adding a streusel topping to your pumpkin bread can give it that extra touch of decadence:
- All ingredients from the Classic Pumpkin Bread
- Streusel Topping:
- 1⁄3 cup of brown sugar
- 1⁄2 cup of flour
- 1⁄4 cup of cold, cubed butter
- 1 teaspoon of ground cinnamon
Mix the streusel ingredients until crumbly, then sprinkle over the batter before baking.
As the leaves turn and the air grows chilly, there's no better way to celebrate the arrival of autumn than with homemade pumpkin bread. Whether you crave the simplicity of a classic recipe, the indulgence of chocolate, the health benefits of a vegan option, the savory combination with feta, or the added texture from a streusel topping, there's a pumpkin bread variation for everyone. By baking these recipes, you embrace the warmth and comfort that comes with each season, making your kitchen the heart of your home during this cozy time of year.
Can I use fresh pumpkin instead of canned?
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Yes, you can use fresh pumpkin puree, but make sure to cook and strain it to achieve the same consistency as canned pumpkin puree for better results in baking.
Is there a gluten-free option for pumpkin bread?
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Certainly! You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to replicate the binding properties of gluten.
How long can I store pumpkin bread?
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Pumpkin bread can be stored at room temperature for 3-4 days or in the refrigerator for up to a week. For longer storage, wrap it well and freeze for up to 3 months.
