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Warm your kitchen with the aroma of pumpkin spice by baking this healthy pumpkin bread, ideal for cool, cozy fall days.

Pumpkin Bread

This healthy pumpkin bread recipe is to make, made with homemade or canned pumpkin, topped with pepitas. So good!. Oh how I just love October, and all things cozy, warm and pumpkin! If you need to go all out, top it with some Pumpkin Spiced Cream Cheese! If you might have bananas, do that Pumpkin Banana Bread and for those who prefer muffins, give these Pumpkin Nut Muffins a try!

Why This Pumpkin Bread Works

• Lighter – Most recipes use a ton of butter or oil, this recipe uses only a touch of oil.
• Easy – No fancy tools needed, only a hand mixer and a loaf pan.
• Cheaper than Starbucks! This whole bread will cost you concerning the same as buying a slice from the favored coffee chain. And I’m all the time on the lookout for ways to get monetary savings.
• Make Ahead: Make it ahead for the week for the youngsters, and refrigerate or freeze it.

Ingredients

• Pumpkin Puree: Homemade or canned pumpkin puree will work.
• Flour: You’ll need unbleached all-purpose flour.
• Baking Soda helps the bread rise.
• Spices: Pumpkin pie spice, cinnamon, nutmeg
• Salt balances the sweetness and improves the feel.
• Oil: I used vegetable oil, but use whatever oil you might have.
• Egg: You’ll need the egg whites from two large eggs.
• Vanilla Extract for flavor
• Pepitas: Sprinkle pepitas on top of the loaf.

Easy methods to Make Pumpkin Bread

• Prep: Preheat the oven to 350°F and spray a 9-x-5-inch loaf pan with baking spray.
• Dry Ingredients: Whisk the flour, sugar, baking soda, pumpkin spice, cinnamon, nutmeg, and salt in a medium bowl.
• Wet Ingredients: Beat the oil, egg whites, pumpkin puree, and vanilla in a big bowl at medium speed until thick. Scrape down the perimeters of the bowl.
• Mix: Add the flour mixture to the wet ingredients and mix at low speed, ensuring you don’t over-mix.
• Bake: Pour the batter into the pan, top with pepitas, and bake on the middle rack for 50 to 55 minutes. Check that it’s ready by inserting a toothpick in the middle of the loaf.
• Serving: Let the pumpkin bread cool for at the least 20 minutes before slicing.

Variations

• What can I exploit as an alternative of pumpkin puree in bread? If you happen to can’t find canned pumpkin, make homemade pumpkin puree or you’ll be able to even use pureed butternut squash.
• Nuts: If you happen to don’t have pepitas, omit them or substitute walnuts or pecans.
• Spices: If you happen to’re out of pumpkin pie spice but have the person spices (cinnamon, ginger, nutmeg, cloves, and allspice), use them as an alternative. I’d try ¾ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice to get two teaspoons.
• Chocolate Chip Pumpkin Bread: Mix ¾ cups of semisweet chocolate chips into the batter and omit pepitas.
• Pumpkin Muffins: Pour the batter right into a muffin and bake for 22 to half-hour at 350°F. Check that they’re done with a toothpick.

Easy methods to Serve Pumpkin Bread

This moist bread is ideal to enjoy any time of day. It’s delicious toasted with some pumpkin butter for breakfast or as a snack or dessert with pumpkin cream cheese. For much more pumpkin flavor, pair it with a pumpkin-spiced latte. Mmm!

FAQS

Does pumpkin bread have any health advantages?

My recipe has only 103 calories and 19 grams of carbohydrates per slice. Plus, each serving comprises a bit protein and fiber. Pumpkin is a wonderful source of vitamins A and C, and because it’s low in calories, it gives the bread moisture without adding saturated fat. After all, all things carefully.

Why did my pumpkin bread come out gummy?

1. Measure Precisely: A can of pumpkin has a bit lower than two cups of pumpkin, so don’t just throw the entire can into the batter. The bread could possibly be gummy for those who add an excessive amount of or incorrectly measure the flour.
2. Bake Longer: In case your bread is gummy in the center, chances are you’ll have to bake it longer. Double check that it’s ready by utilizing a toothpick inserted in the middle.

Should I refrigerate pumpkin bread?

This easy pumpkin bread recipe is great for breakfast all week. It could possibly stay at room temperature in an airtight container for as much as 2 days after which be refrigerated for the remaining of the week.

Does homemade pumpkin bread freeze well?

If you need to freeze bread, slice it, wrap it in foil or plastic wrap, and store the pieces in a zip-locked bag within the freezer for up to 3 months. To eat, thaw it within the fridge or microwave straight from frozen until warm.

Prep: 25 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 15 minutes mins

Yield: 16 servings

Serving Size: 1 /2 inch thick slice

• Preheat oven to 350F. Spray a 9 x 5 inch loaf pan with baking spray.

• Dry Ingredients: In a medium bowl, mix flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Put aside.

• Wet Ingredients: In a big bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

• Add flour mixture (dry ingredients), then mix at low speed until just combined. Don’t over mix.

• Pour batter into loaf pan, top with pepitas and bake on the middle rack for 50-65 minutes, or until a toothpick inserted in the middle comes out clean.

• Let the pan cool at the least 20 minutes, bread ought to be room temperature before slicing.

Last Step:

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Serving: 1 /2 inch thick slice, Calories: 103 kcal, Carbohydrates: 18.7 g, Protein: 2.1 g, Fat: 2.2 g, Saturated Fat: 0.3 g, Sodium: 280.5 mg, Fiber: 0.7 g, Sugar: 10.2 g