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Pumpkin Bread

Pumpkin Bread

  • Author: Christopher
  • Total Time: 1 hour 10 minutes
  • Yield: 1 standard loaf (about 10-12 slices) 1x
  • Diet: Plant-Based

Description

This pumpkin bread recipe offers tender, moist slices bursting with warm spices and natural sweetness. Made with simple pantry staples and fresh pumpkin puree, it delivers a deliciously moist and flavorful loaf perfect for breakfast, snacks, or thoughtful gifts. Plant-based and easily customizable with nuts, seeds, or fruits, this bread provides cozy comfort anytime.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups pureed pumpkin (fresh or canned)
  • 2 cups whole wheat flour
  • 1 cup natural brown sugar
  • 1 teaspoon apple cider vinegar (natural)
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 1 1/2 teaspoons ground cinnamon (natural)
  • 1/2 teaspoon ground nutmeg (natural)
  • 1/2 cup vegetable oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon natural gelling agent
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat and Prepare: Set your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, natural brown sugar, baking powder, baking soda, natural gelling agent, cinnamon, nutmeg, and any optional spices you prefer.
  3. Combine Wet Ingredients: In a separate bowl, mix the pureed pumpkin, vegetable oil, apple cider vinegar, and vegetarian Worcestershire sauce (natural) until smooth. Add any liquid sweeteners here if desired.
  4. Blend and Fold: Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the bread tender. If using nuts or dried fruits, fold them in now.
  5. Bake the Bread: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Allow the pumpkin bread to cool in the pan for about 15 minutes before transferring it to a wire rack. Let it set perfectly for slicing and serving.

Notes

  • Use freshly ground cinnamon and nutmeg for the best flavor.
  • Do not overmix the batter to keep the bread tender and soft.
  • Test doneness using a toothpick or skewer; it should come out clean or with a few crumbs.
  • Ensure pumpkin puree and oil are at room temperature for smooth blending.
  • Wrap leftovers tightly or store in an airtight container for lasting freshness.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 loaf)
  • Calories: 180
  • Sugar: 12g
  • Sodium: 110mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pumpkin bread, plant-based bread, moist pumpkin loaf, vegan pumpkin bread, autumn bread, healthy pumpkin snack

Find it online: https://easyrecipeplanet.com/pumpkin-bread/