Imagine a cozy afternoon with the delightful aroma of autumn spices wafting through your home. That’s exactly what you’ll experience when you bake this moist pumpkin bread, a treasured family recipe passed down from my grandmother. This recipe is more than just a treat; it’s a slice of nostalgia and comfort, perfect for sharing with loved ones or enjoying with a warm cup of tea.
Why You’ll Love This Recipe
This pumpkin bread is incredibly moist and flavorful, thanks to a perfect blend of spices and pumpkin puree. It’s easy to whip up, requiring just a bit of mixing before you pop it in the oven. Plus, it’s a versatile recipe that can be enjoyed as breakfast, a snack, or even dessert!
Kitchen Equipment You’ll Need
- Medium-sized mixing bowls
- Whisk or electric mixer
- 8.5 x 4.5 inch loaf pan
- Small saucepan
- Spatula
- Measuring cups and spoons
Ingredients
For the bread:
- 1 cup brown sugar
- 2 eggs
- 1⁄2 cup vegetable oil
- 1⁄3 cup water
- 1 (15 ounce) can pumpkin puree
- 1 3⁄4 cups plain flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
For the topping:
- 1 tablespoon butter
- 1⁄4 cup brown sugar
- 3 tablespoons milk
- 1⁄4 cup pecans, chopped
Step-by-step Instructions
- Preheat your oven to 325°F (165°C) and grease and flour an 8.5 x 4.5 inch loaf pan.
- In a medium bowl, beat the eggs and mix in the brown sugar, oil, water, and pumpkin puree until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- For the topping, combine butter, brown sugar, and milk in a small saucepan. Bring to a boil and stir constantly for 2 1/2 minutes.
- Immediately drizzle the topping over the warm loaf and sprinkle with chopped pecans, pressing them lightly into the topping.
- Wrap the loaf and store it until the next day to enhance its moisture. It’s normal if the bread “sweats” while wrapped.
Tips for Success
- Ensure not to overmix the batter to keep the bread tender.
- Wrapping the bread while it’s still slightly warm helps lock in moisture.
- Let the topping cool slightly before drizzling to prevent it from being too runny.
Additional Tips and Variations
- Add chocolate chips or raisins for an extra burst of flavor.
- Substitute pecans with walnuts or omit nuts entirely for a nut-free version.
- Try adding a tablespoon of orange zest for a citrusy twist.
Nutritional Highlights (Per Serving)
This delightful pumpkin bread offers a comforting balance of sweetness and spice with each serving providing a hearty dose of Vitamin A from the pumpkin.
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned? Yes, you can substitute canned pumpkin puree with homemade puree. Just ensure it’s well-drained to avoid excess moisture.
How should I store the pumpkin bread? Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Can I freeze this bread? Absolutely! Wrap it well and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Conclusion
This moist pumpkin bread is bound to become a staple in your kitchen, just as it has in mine for generations. It’s a recipe that not only fills your home with the essence of fall but also brings smiles to those who taste it. I invite you to try this recipe and share your experiences. Happy baking!