Welcome to the delightful world of homemade Pumpkin Bread! This cozy treat is perfect for fall or any time you crave something sweet and spiced. Let’s dive into the essentials of making this seasonal favorite!
Tips for Perfect Pumpkin Bread
Make sure to spoon and level your flour for the best texture. Trust me, you’ll want to avoid dense bread! And don’t skip greasing your loaf pan — it makes for easy removal.
Why You'll Love It
This bread is moist, flavorful, and incredibly satisfying. The combination of spices adds a warm touch that’ll have everyone asking for seconds!
Ingredients
- Flours and Spices:
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- Wet Ingredients:
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Instructions
- Prepare the Oven and Pan:
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Step 1- Preheat Oven: Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
- Mix Dry Ingredients:
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Step 2- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
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Step 3- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla until smooth.
- Combine Wet and Dry:
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Step 4- Mix Together: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.
Nutrition
- Calories: 180, Fat: 7g, Carbs: 28g, Protein: 4g
Cooking techniques
Mixing dry and wet ingredients separately helps to create a light and fluffy texture in your bread.
Variations or substitutions
You can replace the almond milk with any milk you prefer, and feel free to use coconut oil instead of vegetable oil for a different flavor.
Storage tips
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
* Spoon and level your flour for the best results. ** Use room temperature eggs for better mixing.
