Introduction
Fall is finally here, and what better way to celebrate the season than with a delicious pumpkin bread? This moist pumpkin bread recipe with brown sugar is the perfect fall treat that will make your taste buds dance with joy. It’s easy to make, and the combination of pumpkin and brown sugar creates a unique flavor that is sure to impress your family and friends.
Ingredients
For this recipe, you will need: – 2 cups all-purpose flour – 1 tsp baking soda – 1 tsp baking powder – 1 tsp cinnamon – ½ tsp nutmeg – ½ tsp salt – 1 ½ cups brown sugar – 1 cup pumpkin puree – ½ cup vegetable oil – 2 eggs – 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (180°C). Grease a 9×5 inch (23×13 cm) loaf pan with cooking spray or butter. 2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside. 3. In a large bowl, mix together the brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until well combined. 4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix the batter. 5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. 6. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. 7. Remove the bread from the oven and let it cool in the pan for 10 minutes. 8. Remove the bread from the pan and transfer it to a wire rack to cool completely.
Nutritional Information
This recipe makes one 9×5 inch (23×13 cm) loaf. The nutritional information per slice (based on 10 slices) is: – Calories: 330 – Fat: 12g – Saturated Fat: 1.5g – Cholesterol: 35mg – Sodium: 290mg – Carbohydrates: 54g – Fiber: 1g – Sugar: 34g – Protein: 4g
Cooking Time
This recipe takes approximately 60-70 minutes to bake.
Equipment
For this recipe, you will need a 9×5 inch (23×13 cm) loaf pan, mixing bowls, and a whisk or spatula.
Serving Suggestions
This moist pumpkin bread is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of caramel sauce for an extra special treat.
Variations
If you want to switch things up, you can try adding chopped nuts, chocolate chips, or raisins to the batter before baking. You can also experiment with different spices like ginger or cloves to create your own unique flavor.
Substitutions
If you don’t have pumpkin puree, you can use canned sweet potato puree as a substitute. You can also use applesauce instead of vegetable oil to make the bread a little healthier.
Storage
This pumpkin bread can be stored at room temperature, covered, for up to 3 days. It can also be frozen for up to 3 months.
Tips
– To make sure your pumpkin bread is moist, do not overmix the batter. Mix until just combined. – Make sure to let the bread cool in the pan for 10 minutes before removing it to cool completely on a wire rack. – If you’re using a glass loaf pan, reduce the oven temperature by 25°F (15°C) to prevent overbrowning.
Notes
– You can make your own pumpkin puree by roasting a small pumpkin until it’s soft, then scooping out the flesh and blending it in a food processor or blender until smooth. – This recipe can be easily doubled to make two loaves.
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, pumpkin pie filling contains added sugar and spices and will not work in this recipe. Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, you can substitute whole wheat flour for all or part of the all-purpose flour. Q: Can I make this recipe in muffin tins instead of a loaf pan? A: Yes, you can use a muffin tin instead. Adjust the baking time to approximately 20-25 minutes.
Final Thoughts
This moist pumpkin bread recipe with brown sugar is a fall staple that you won’t want to miss. It’s easy to make, packed with flavor, and perfect for sharing with friends and family. So why not try it out for yourself and see just how delicious it can be?