Pumpkin Bread Recipe
Pumpkins abound! So let’s make some Pumpkin Bread, why don’t we?
Pumpkins are not just a bright plump fruit we carve or use for decorations, pumpkin is also a versatile culinary fruit. Browse any grocery aisle during the fall and winter months and it seems you can find pumpkin flavored anything these days. And while pumpkin flavored cereal sounds a little interesting (and pumpkin flavored gum does not), I still enjoy cooking with the real thing in many easy recipes that I can cook right at home. A few of our favorites are pumpkin pancakes, pumpkin muffins, pumpkin ice cream, and of course, let’s not forget pumpkin pie or Pumpkin Bread. (For the record when you type “pumpkin” over and over it starts looking weird.)
Classic Pumpkin Bread is a long-time favorite of so many. It creates such a wonderful aroma while baking, which always makes a home feel a little bit cozier. This Pumpkin Bread recipe is a scrumptious treat to enjoy year round but especially during the cooler months when you’re craving something seasonal. Plus, pumpkin is packed with fiber, beta-Carotene, Vitamin A and Vitamin E, which makes this sweet dessert bread a healthier choice among other sugary choices.
Pumpkin Bread is an easy dessert bread to make too. Basic ingredients are mixed together, along with warm cinnamon and ginger, brown sugar and vivid pumpkin puree, and baked up. Either homemade or canned pumpkin puree may be used. Your home will smell wonderful! Top these Pumpkin Bread loaves with delicious Pumpkin Praline Topping for some extra sweetness. And since the recipe makes two loaves you can enjoy one and share the other, or freeze it for later.
Toast a piece of this colorful pumpkin bread for breakfast or as a snack, then spread the top with a bit of cinnamon butter or drizzle with honey. However you choose to eat it, I think you’ll enjoy it very much. Happy baking!
Pumpkin Bread Recipe
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 8 ounces (2 sticks) butter, softened
- 2 cups packed light-brown sugar
- 2 teaspoons vanilla extract
- 15 ounces pumpkin puree
- 4 large eggs
- optional: 1 1/2 cup pumpkin praline topping recipe
- Preheat oven to 350-degrees F. Grease or coat with baking spray (2) 9x4-inch loaf pans.
- In a mixing bowl whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon and ginger. Set aside.
- In a separate large mixing bowl, use an electric mixer to beat together butter, sugar and vanilla extract until light and fluffy, about 4 minutes, stopping to scrape sides down a couple of times. Add pumpkin puree and mix until smooth. Add one egg at a time, beating to incorporate after each addition.
- Gradually stir in flour mixture and mix until just combined. Do not over mix.
- Divide batter evenly between the two loaf pans. Bake at 350-F until cake tester or wooden toothpick/skewer inserted in center comes out clean, about 60-70 minutes.
- Allow cakes to cool in pans for about 10-15 minutes, then carefully remove and transfer to wire rack. Divide pumpkin praline in half and spread evenly over top of cake. Serve warm or allow cake to finish cooling completely before storing.
Makes (2) 9-inch loaves.