Author
Pumpkin bread
This healthy pumpkin bread recipe is made with homemade or canned pumpkin and topped with pepitas. very good!. Oh, how I love October, and all things cozy and warm and pumpkiny! If you want to go all out, add some Pumpkin spiced cream cheese! If you have bananas, try our Pumpkin Banana Bread and if you prefer muffins, try our Pumpkin Walnut Muffins!
Why this pumpkin bread works
- lighter – Most recipes use a large amount of butter or oil, and this recipe only uses a touch of oil.
- easy -No fancy tools needed, just a hand mixer and a loaf pan.
- Cheaper than Starbucks! This whole-grain bread will cost you the same as buying a slice from the popular coffee chain. And I’m always looking for ways to save money.
- moving forward: Make it a week ahead for the kids, and refrigerate or freeze it.
ingredients
- Pumpkin puree: Homemade or canned pumpkin puree will work.
- precise: You will need unbleached all-purpose flour.
- baking soda Helps bread rise.
- spices: Pumpkin pie spices, cinnamon, nutmeg
- salt Balances sweetness and improves texture.
- oil: I used vegetable oil, but use any oil you have on hand.
- an egg: You will need the egg whites from two large eggs.
- Vanilla extract For flavour
- Pepitas: Sprinkle pepitas over the loaf.
How to make pumpkin bread
- to equip: Preheat the oven to 350 degrees F, and spray a 9 x 5-inch baking pan with baking spray.
- Dry ingredients: Whisk flour, sugar, baking soda, pumpkin spice, cinnamon, nutmeg, and salt in a medium bowl.
- Wet ingredients: Beat oil, egg whites, pumpkin puree, and vanilla in a large bowl at medium speed until thick. Scrape down sides of bowl.
- Collecting: Add the flour mixture to the wet ingredients and mix on low speed, making sure not to over mix.
- bread: Pour the mixture into the pan, cover with pepitas, and bake on the middle rack for 50 to 55 minutes. Check that the loaf is ready by inserting a toothpick into the center of the loaf.
- service: Let the pumpkin bread cool for at least 20 minutes before slicing.
Differences
- What can I use instead of pumpkin puree in baking? If you can’t find canned pumpkin, Make pumpkin puree at home Or you can even use mashed pumpkin.
- Nuts: If you don’t have pepitas, omit them or replace them with walnuts or pecans.
- spices: If you no longer have pumpkin pie spice but do have the individual spices (cinnamon, ginger, nutmeg, cloves, and allspice), use those instead. I would try ¾ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon allspice to get 2 teaspoons.
- Pumpkin Chocolate Chip Bread: Stir 3/4 cup semi-sweet chocolate chips into the batter and omit the pepitas.
- Pumpkin muffins: Pour the mixture into a muffin tin and bake for 22 to 30 minutes at 350°F. Make sure it is finished with a toothpick.
How to serve pumpkin bread
This moist bread is perfect to enjoy at any time of the day. It’s delicious toasted together Pumpkin butter to breakfast Or as a snack or sweet With pumpkin cream cheese. For more pumpkin flavor, pair it with Pumpkin spiced latte. Mmm!
common questions
Does pumpkin bread have any health benefits?
My recipe is only 103 calories and 19 grams of carbs per slice. Plus, each serving contains a little protein and fiber. Pumpkin is an excellent source of vitamins A and C, and since it’s low in calories, it gives bread moisture without adding saturated fat. Of course, everything in moderation.
Why did my pumpkin bread come out sticky?
- Measure accurately: A can of pumpkin contains a little less than two cups of pumpkin, so don’t throw the whole can into the mixture. Bread can become sticky if you add too much flour or measure flour incorrectly.
- Longer bread: If the bread is sticky in the middle, you may need to bake it longer. Check when it’s ready with a toothpick inserted in the middle.
Should I refrigerate my pumpkin bread?
This easy pumpkin bread recipe is great for breakfast throughout the week. It can stay at room temperature in an airtight container for up to two days and then be refrigerated for the rest of the week.
Does homemade pumpkin bread freeze well?
If you want to freeze the bread, cut it into slices, wrap it in foil or plastic wrap, and store the pieces in a zip-top bag in the refrigerator for up to three months. To eat, thaw in the refrigerator or microwave directly from frozen until warm.
More pumpkin recipes you’ll love:
- Pumpkin Chocolate Chip Muffins
- Pumpkin muffins with cream cheese
- No bake pumpkin cheesecake
- Pumpkin Roll Cake
- Pumpkin Baked Oatmeal Cups
Pumpkin bread recipe
ingredients
- 1 1/2 Glasses Pumpkin puree, Homemade or canned pumpkin puree
- 1 1/4 Glasses Unbleached all-purpose flour
- 3/4 cup sugar
- 1 small spoon baking soda
- teaspoons Pumpkin pie spices, Or more according to taste
- 1/2 small spoon Nutmeg
- 1/4 small spoon cinnamon
- 1/4 small spoon salt
- 2 tablespoons Vegetable oil, Or coconut oil
- 2 big Egg whites
- 1 1/2 teaspoons Vanilla extract
- Baking spray
- 2 tablespoons Pepitas
directions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 5-inch loaf pan with baking spray.
- Dry ingredients: In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt using a wire whisk. Sit aside.
- Wet ingredients: In a large bowl, mix the oil with the egg whites, pumpkin puree and vanilla. Beat at medium speed until thick. Scrape down sides of bowl.
- Add the flour mixture (dry ingredients), then mix on low speed until combined. Don’t over mix.
- Pour the mixture into the baking tin, decorate with pepitas and bake on the middle rack for 50-65 minutes. Or until a toothpick inserted in the middle comes out clean.
- Leave the pan Cool for at least 20 minutes– Bread must be at room temperature before cutting.
The last step:
Please leave a rating and comment to let us know how you liked this recipe! This helps our business to thrive and continue to provide you with free, high-quality recipes.
feed
Featuring delicious, healthy, low fat, family-friendly recipes. At Skinnytaste, you’ll find healthy dishes that don’t sacrifice any of the flavor that can be found in their full-fat origins.
