Easy Pumpkin Bread

Easy Pumpkin Bread is the calm in a busy day, the quick bake that turns after-school chaos into a warm, quiet moment at the table. As Emily, a mom of three, Easy Pumpkin Bread became our sweet routine—one bowl, no mixer, and a cozy cinnamon aroma that calls everyone in. With tender crumb and gentle spice, Easy Pumpkin Bread feels like a hug and tastes like fall. It slices beautifully, packs well for lunch, and disappears fast. When Easy Pumpkin Bread cools on the counter, little hands reach, laughter rises, and the house smells like comfort and home

Why You’ll Love This Easy Pumpkin Bread

• One bowl, no mixer, and pantry staples make Easy Pumpkin Bread truly weeknight-friendly without sacrificing flavor or texture.
• Ultra-moist crumb, tall rise, and clean slices come from the right pumpkin-to-oil ratio and balanced leavening.
• Classic cinnamon warmth with gentle spice tastes like fall, and the loaf stays fresh for days for breakfasts and snacks.
• Flexible base welcomes chocolate chips, nuts, or a simple glaze for bake sales, gifts, or cozy weekends.
• Reliable results across ovens mean Easy Pumpkin Bread delivers that nostalgic coffee-shop slice every time.

Ingredients for Easy Pumpkin Bread

• 1 can (15 ounces) pumpkin puree, not pie filling.
• 2 cups all-purpose flour, spooned and leveled.
• 1 cup granulated sugar and 1/2 cup light brown sugar, packed.
• 2 large eggs, room temperature.
• 1/2 cup neutral oil (vegetable or canola).
• 1/3 cup milk or evaporated milk.
• 2 teaspoons pure vanilla extract.
• 1 1/2 teaspoons ground cinnamon, plus optional 1/4 teaspoon each nutmeg and cloves.
• 1 teaspoon baking soda and 1 teaspoon baking powder.
• 1/2 teaspoon fine sea salt.
• Optional: 3/4 cup chocolate chips or chopped walnuts/pecans.

Substitutions & Variations for Easy Pumpkin Bread

• Spice swap: 2–2 1/2 teaspoons pumpkin pie spice replaces individual spices for quick, balanced flavor in Easy Pumpkin Bread.
• Flour tweak: replace 1/2 cup flour with whole wheat pastry or oat flour for nuttier depth and tender structure.
• Fat choice: use melted, cooled butter for richer flavor; keep total fat equal to maintain moisture and rise.
• Mix-ins: stir in 1 cup mini chocolate chips, white chocolate, or toasted nuts; toss with 1 teaspoon flour to prevent sinking.
• Simple glaze: whisk 3/4 cup powdered sugar with 1–2 tablespoons milk and a pinch of cinnamon; drizzle over cooled loaf.
• Dairy-free: swap milk for almond or oat milk; ensure chocolate chips are dairy-free if adding

Column 1	Column 2
Loaf size	9×5-inch (10 slices)
Bake temp	350°F (177°C)
Bake time	55–65 minutes

Step-by-Step Instructions for Easy Pumpkin Bread

• Preheat to 350°F. Line a 9×5-inch loaf pan with parchment, leaving overhang, and lightly grease the sides for a clean release.
• Whisk dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and optional nutmeg and cloves until evenly combined.
• In another bowl, whisk pumpkin, both sugars, eggs, oil, milk, and vanilla until smooth, glossy, and fully blended.
• Add dry to wet and fold gently with a spatula just until combined; a few faint flour streaks ensure a tender crumb.
• Stir in optional chocolate chips or nuts, distributing evenly without overmixing to keep the crumb soft.
• Transfer batter to the pan, smooth the top, and tap once to release air bubbles for an even rise.
• Bake 55–65 minutes until a tester shows a few moist crumbs; tent with foil at 45 minutes if browning too quickly.
• Cool 15 minutes in the pan, then lift out and cool fully on a rack before slicing for neat, clean cuts.

Pro Tips for Success with Easy Pumpkin Bread

• Measure flour by spooning and leveling to avoid dense texture and preserve a plush, bakery-style crumb.
• Mix gently; stop as soon as batter comes together so gluten stays relaxed and the loaf bakes tender.
• Balance spices to taste; pumpkin pie spice can replace individual spices for speed and consistency.
• Calibrate bake time; begin testing at 50 minutes and tent if the top darkens before the center sets.
• Rest overnight wrapped; flavors deepen and slices cut more cleanly the next day.

Storage & Reheating Tips for Easy Pumpkin Bread

• Room temperature: store airtight or well wrapped for 3–4 days; add a paper towel to manage surface moisture.
• Refrigeration: keep up to 1 week; bring slices to room temp or warm briefly for best texture and aroma.
• Freezer: wrap loaf or slices in plastic, then foil, up to 3 months; thaw wrapped at room temperature.
• Reheat: microwave slices 10–15 seconds or warm in a low oven; finish with butter or a quick cinnamon glaze.
• Moisture boost: brush slightly dry slices with simple syrup or warm maple syrup to revive tenderness.

What to Serve With This Easy Pumpkin Bread

• Cozy spreads: whipped maple butter, cinnamon-honey butter, or plain cream cheese complement the soft crumb and warm spice in Easy Pumpkin Bread.
• Breakfast pairings: hot coffee, chai latte, or vanilla cold brew balance sweetness and highlight the gentle vanilla notes.
• Fresh sides: Greek yogurt with granola, apple slices, or orange segments add brightness next to Easy Pumpkin Bread.
• Dessert twist: drizzle a quick cinnamon glaze or warm caramel, or plate with vanilla ice cream for a simple finale.

FAQs for Easy Pumpkin Bread

• Can homemade puree replace canned? Yes—strain watery puree so moisture matches canned for consistent texture in Easy Pumpkin Bread.
• Can this become muffins? Yes; divide into a 12-cup tin and bake 20–24 minutes until a tester shows moist crumbs.
• How to avoid a gummy center? Measure flour correctly, mix gently, and bake until a tester shows moist crumbs, not wet batter.
• Can sugar be reduced? Reduce by 2–4 tablespoons; keep some brown sugar for moisture and flavor in Easy Pumpkin Bread.
• What if the top browns fast? Tent with foil at 40–45 minutes so the center sets while the crust stays tender.
• Shelf life tips? Store airtight 3–4 days at room temp, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition Information (per serving) :

• Serving size: 1 of 10 slices from a 9×5-inch loaf. Approximate values.
• Calories: 280; Fat: 12g; Saturated Fat: 2g; Cholesterol: 35mg; Sodium: 260mg; Carbohydrates: 39g; Fiber: 2g; Sugars: 22g; Protein: 4g.
• Notable nutrients: beta-carotene from pumpkin; spices contribute aroma more than micronutrients.
• Adjustments: nuts or chocolate raise calories; partial whole wheat or oat flour boosts fiber in Easy Pumpkin Bread.

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