Description of this recipe
This Spiced Moist Pumpkin Bread recipe is a comforting, flavorful loaf perfect for fall and winter gatherings, or simply enjoying with a cup of coffee on a cool morning. It’s easy to make and delivers a wonderfully moist, tender crumb bursting with warm spices and the natural sweetness of pumpkin. The touch of orange juice adds a bright citrus note that elevates the flavor profile, making each bite irresistible.
Why you will love this recipe
You’ll fall in love with this pumpkin bread for several reasons. First, its incredibly moist texture ensures a delightful eating experience. The blend of cinnamon, nutmeg, cloves, and ginger creates a cozy, autumnal aroma that fills your kitchen and tantalizes your taste buds. The addition of orange juice brightens the flavor, preventing it from being overly heavy or monotonous. The recipe is also straightforward, making it accessible for both novice and experienced bakers. Plus, it stays moist for days, making it perfect for making ahead and enjoying throughout the week. This bread is versatile enough to be a delightful breakfast, a comforting snack, or an elegant dessert.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1⁄2 cup packed brown sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 2 large eggs
- 1 cup canned pumpkin puree
- 1⁄2 cup vegetable oil
- 1⁄4 cup orange juice
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Proper oven temperature is crucial for even baking and a well-risen loaf. Grease and flour a 9×5 inch loaf pan. This step is essential to prevent the bread from sticking and ensure easy removal. Use a cooking spray with flour already added for a convenient alternative. Make sure every corner and edge is coated.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk these ingredients together until well blended. Whisking is preferable to stirring, as it ensures the baking soda and spices are evenly distributed throughout the flour, leading to a more consistent flavor and texture in the final product. The brown sugar adds moisture and a subtle caramel note, enhancing the overall richness of the bread.
Step 3: Mix Wet Ingredients
In a separate large mixing bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, orange juice, and vanilla extract to the eggs and mix until smooth. Make sure the pumpkin puree is smooth and free of any lumps. The vegetable oil adds moisture and tenderness to the bread. Orange juice not only adds a bright, citrusy flavor but also contributes to the bread’s moistness. High-quality vanilla extract will significantly enhance the overall flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the pumpkin mixture, stirring just until the batter is smooth and well-combined. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough, dense bread. Stop mixing as soon as the ingredients are just incorporated. A few streaks of flour are acceptable at this stage.
Step 5: Bake
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. This ensures even baking. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven. Start checking for doneness around 60 minutes. If the top starts to brown too quickly, tent the loaf with aluminum foil. A clean toothpick is the best indicator of doneness.
Step 6: Cool and Serve
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely. This prevents the bread from becoming soggy. Cooling it completely on a wire rack ensures even airflow and prevents condensation, which can affect the texture.
COOKING Rating:
5/5 – This recipe is a crowd-pleaser and consistently delivers a moist, flavorful loaf that’s perfect for any occasion.
Serving Suggestions:
Serve this Spiced Moist Pumpkin Bread warm or at room temperature. It’s delicious on its own or with a smear of cream cheese, butter, or a drizzle of honey. For an extra touch, toast slices lightly and top with chopped pecans or walnuts. Pair it with a cup of hot coffee, tea, or a glass of milk for a comforting treat. It also makes a wonderful addition to a brunch spread.
Tips:
- For an even richer flavor, use melted butter instead of vegetable oil.
- Add 1/2 cup of chopped nuts (walnuts, pecans) or chocolate chips to the batter for added texture and flavor.
- If you don’t have orange juice, you can substitute it with milk or buttermilk.
- To prevent the top from browning too quickly, tent the loaf with aluminum foil during the last 20 minutes of baking.
- Store leftover bread in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
- You can also freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.
- For a festive touch, dust the top of the bread with powdered sugar before serving.
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 80-90 minutes
Nutritional Information (per slice, approximate):
Calories: 250
Protein: 4g
Sodium: 200mg
Conclusion
This Spiced Moist Pumpkin Bread recipe is a delightful treat that brings the warmth and comfort of autumn into your kitchen. With its easy preparation, flavorful spices, and incredibly moist texture, it’s sure to become a favorite for breakfast, snack time, or dessert. Whether you’re a seasoned baker or just starting, this recipe is foolproof and always delivers a delicious loaf. Enjoy the process of baking this bread and the joy of sharing it with friends and family.
Q&A
Question 1: Can I use whole wheat flour instead of all-purpose flour?
Answer: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. This will give the bread a slightly denser texture and a nuttier flavor. However, keep in mind that whole wheat flour absorbs more moisture, so you may need to add an extra tablespoon or two of orange juice to the batter to maintain the desired moistness.
Question 2: Can I make this recipe in a different sized pan?
Answer: While a 9×5 inch loaf pan is ideal, you can adapt the recipe to other sizes. If using smaller loaf pans, reduce the baking time accordingly. You can also make this recipe as muffins. Fill muffin liners about 2/3 full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Question 3: What can I use if I don’t have pumpkin puree?
Answer: If you don’t have canned pumpkin puree, you can make your own by roasting a pie pumpkin or butternut squash. Cut the pumpkin or squash in half, remove the seeds, and roast it at 375°F (190°C) until tender. Scoop out the flesh and puree it in a food processor or blender until smooth. Allow the puree to cool completely before using it in the recipe.
Question 4: Can I reduce the amount of sugar in this recipe?
Answer: Yes, you can reduce the amount of sugar by up to 1/4 cup without significantly affecting the texture of the bread. However, keep in mind that sugar contributes to the bread’s moistness and flavor, so reducing it too much may result in a drier, less flavorful loaf.
Question 5: How do I prevent the bread from sinking in the middle?
Answer: Sinking in the middle can be caused by several factors, including overmixing the batter, using too much liquid, or not baking the bread long enough. Make sure to measure the ingredients accurately and avoid overmixing the batter. Ensure that the oven temperature is accurate and that the bread is baked until a toothpick inserted into the center comes out clean. If the top is browning too quickly, tent it with aluminum foil during the last 20 minutes of baking.
