The Perfect Autumn Treat
As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm slice of pumpkin bread straight from the oven. This classic treat is a fall staple, but we’ve taken it to the next level with our spooky twist on the traditional recipe. Our Best Pumpkin Bread Recipe in the World is sure to satisfy your cravings and get you in the Halloween spirit.
Ingredients
– 1 1/2 cups all-purpose flour – 1 teaspoon baking soda – 1 teaspoon cinnamon – 1/2 teaspoon nutmeg – 1/4 teaspoon ginger – 1/4 teaspoon cloves – 1/2 teaspoon salt – 1 cup pumpkin puree – 1/2 cup vegetable oil – 2 eggs – 1/4 cup water – 1 cup sugar – 1/2 cup chopped walnuts (optional) – 1/2 cup raisins (optional)
Instructions
1. Preheat your oven to 350 degrees Fahrenheit and grease a 9×5 inch loaf pan. 2. In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. 3. In a separate large bowl, beat together the pumpkin puree, vegetable oil, eggs, water, and sugar until well combined. 4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. 5. Fold in the chopped walnuts and raisins (if using). 6. Pour the batter into your greased loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. 7. Allow the bread to cool in the pan for 10-15 minutes before removing and slicing.
Nutritional Information
– Calories: 240 – Fat: 11g – Carbohydrates: 35g – Protein: 3g – Fiber: 1g – Sugar: 22g – Sodium: 215mg
Cooking Time
60-70 minutes
Equipment
– 9×5 inch loaf pan – Mixing bowls – Whisk – Mixing spoon or spatula – Measuring cups and spoons
Serving Suggestions
Serve this spooky pumpkin bread warm with a dollop of whipped cream or butter for an extra indulgent treat. It’s also perfect for breakfast or as a snack with a cup of tea or coffee.
Variations
– Swap out the walnuts and raisins for chocolate chips or dried cranberries. – Add a teaspoon of vanilla extract for extra flavor. – Use brown sugar instead of white sugar for a richer taste. – Mix in some pumpkin seeds for added crunch.
Substitutions
– You can use melted coconut oil or melted butter instead of vegetable oil. – If you don’t have pumpkin puree, you can use canned sweet potato puree as a substitute. – Use gluten-free flour if you need to make this recipe gluten-free.
Storage
This pumpkin bread can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
– Don’t overmix the batter, as this can result in a tough, dense bread. – Allow the bread to cool slightly in the pan before removing it to prevent it from falling apart. – If you’re using a glass baking dish, reduce the oven temperature by 25 degrees Fahrenheit to prevent over-browning.
Notes
This recipe makes one loaf of pumpkin bread.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can bake the bread a day or two in advance and store it in an airtight container until you’re ready to serve it. Can I freeze this pumpkin bread?
Yes! This bread freezes well and can be stored in the freezer for up to 3 months. Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and mash the pumpkin first before using it in this recipe.
Final Thoughts
Our Best Pumpkin Bread Recipe in the World is the perfect combination of sweet and spicy, with just the right amount of pumpkin flavor. Whether you’re looking for a spooky treat for Halloween or just a cozy autumn snack, this recipe won’t disappoint. So grab your mixing bowls and get ready to bake up a storm!