The Best Pumpkin Bread Recipe I Ever Made
Try this pumpkin bread recipe, it is the best one I've ever made.
Try this pumpkin bread recipe, it is the best one I've ever made.
- 3 large eggs
- 1/4 teaspoon ground ginger
- 1 tsp ground cinnamon
- for the topping
- 3/4 tsp baking soda
- 15- ounce (425 gr) pumpkin puree (1 can)
- 1/2 cup (120 ml) vegetable oil (i used canola oil)
- 1 1/4 (250 grams) cups granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp fine sea or table salt
- 3/4 tsp ground cinnamon
- 1/4 teaspoon fresh grated nutmeg
- 2 1/4 cups (295 grams) all-purpose flour
- 1 tbsp(12 grams) granulated sugar
- Carbohydrate 12.3771174880953 g
- Cholesterol 1639.93749999006 mg
- Fat 169.257287497813 g
- Fiber 2.55857492637634 g
- Protein 43.4760599917736 g
- Saturated Fat 97.5850524986381 g
- Serving Size 1 1 recipe (598g)
- Sodium 1529.87999973904 mg
- Sugar 9.81854256171892 g
- Trans Fat 14.7905804998882 g
- Calories 1714 calories
Step-by-step
- Heat oven to 350°F/175°C. Oil a 9'' x 5''loaf pan.
- In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth.
- Sprinkle baking powder, baking soda, salt, cinnamon, nutmeg, and ginger over batter and whisk until well-combined.
- Add flour and stir with a spoon, just until mixed.
- Pour the batter into prepared pan and smooth the top.
- In a small dish or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.
- Bake bread for 65 to 75 minutes until a tester poked into the center of cake come out batter-free, turning the cake once during the baking time for even coloring.
- Let the bread cool for 10 minutes before removing from pan, or cool it completely in there.
- Cake keeps at room temperature for up to 3 days.
Standard ingredient lists omit the chemical reactions occurring inside the loaf pan. Pumpkin puree introduces high moisture content, which prevents the crumb from drying out during extended baking times. Whisking the oil, eggs, sugar, and pumpkin vigorously before adding dry ingredients emulsifies the fats and liquids properly.
Adapting for Dietary Needs
Canola oil functions interchangeably with melted coconut oil or neutral grapeseed oil without altering the structural integrity. All-purpose flour can be substituted with a one-to-one gluten-free baking blend containing xanthan gum. Ensure the baking powder and baking soda are active to guarantee proper rise when using heavier alternative flours. Dairy is absent from this formula naturally, meaning no modifications are required for dairy-free diets.
Baking and Storage Mechanics
Bake the loaf at 350 degrees Fahrenheit. Rotate the pan halfway through the 65 to 75 minute window to ensure even browning. Insert a wooden skewer into the exact center of the loaf. Clean extraction indicates doneness. Let the loaf rest in the pan for 10 minutes before inversion to prevent structural collapse. Store the finished bread at room temperature for up to three days, or wrap tightly in plastic and freeze for up to two months.
