If you like simple and tasty breads, you're in the right place! Make this delicious and fluffy homemade pumpkin bread! Your kids will love it!
This pumpkin bread is a hit in our house. It's simple, fluffy and quite tasty. Just add all the ingredients in a bowl, mix and bake! Serve for breakfast with a cup of coffee!
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- All-purpose flour - Gives consistency and is the base of the batter.
- Cinnamon powder - Adds aroma and flavor.
- A pinch of salt - Highlights all the other flavors.
- Baking powder - Rising agent.
- Eggs - Makes the bread more soft and fluffy.
- Granulated sugar and light brown sugar - To sweeten and flavor.
- Pumpkin - Pumpkin puree.
- Vegetable oil and milk - Makes the cake fluffy and soft.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE HOMEMADE PUMPKIN BREAD
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
Step 2: In a medium glass bowl, whisk the flour, a pinch of salt, cinnamon powder and baking powder until combined. Set aside.
Step 3: In a large bowl, whisk the granulated sugar, light brown sugar and the eggs until a homogeneous mixture.
Step 4: Pour the wet ingredients into the dry ingredients and whisk until obtain a quite creamy batter.
Step 5: Pour the batter into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes (the time depends on the oven). (If the bread starts to get too brown, cover with aluminum foil.)
Step 6: Remove bread from the oven and allow to cool for 30 minutes inside the pan.
Step 7: Remove from the pan and place the bread onto a serving platter. Allow to cool completely and serve.
TIPS FOR HOMEMADE PUMPKIN BREAD
1. When preheating the oven, make sure you have all ingredients ready to start making the bread.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
3. When placing the bread batter in the oven, the oven should not be too hot, if it is, the bread will rise too quickly and there will be no time for the inside of the bread to cook at the same speed (what often happens is the bread sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the bread is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the bread sinks in the middle increases.
5. The first thing to do before taking the bread out of the oven, is to stick a toothpick in the center of the bread. If it's dry, it's cooked. Turn off the oven and leave the bread in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the bread to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Homemade pumpkin bread
If you like simple and tasty breads, you're in the right place! Make this delicious and fluffy homemade pumpkin bread! Your kids will love it!
5.00 from 1 reviews
- 225 grams (1 2/3 cups) all-purpose flour
- 1 teaspoon cinnamon powder
- A pinch of salt
- 1 teaspoon baking powder
- 3 medium eggs
- 100 grams (1/2 cup) granulated sugar
- 100 grams (1/2 cup) light brown sugar
- 300 grams (10 1/2 ounces) pumpkin puree
- 100 ml (1/2 cup) vegetable oil
- 50 ml (1/4 cup) milk
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (25 x 11 centimeters with 7 centimeters high (9 3/4 x 4 1/3-inch with 2 3/4-inch-high)) with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
- In a medium glass bowl, whisk the flour, a pinch of salt, cinnamon powder and baking powder until combined. Set aside.
- In a large bowl, whisk the granulated sugar, light brown sugar and the eggs until a homogeneous mixture. Add the pumpkin puree, vegetable oil and milk and whisk until obtain a creamy mixture.
- Pour the wet ingredients into the dry ingredients and whisk until obtain a quite creamy batter.
- Pour the batter into the prepared tin and bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes (the time depends on the oven). (If the bread starts to get too brown, cover with aluminum foil.)
- Remove bread from the oven and allow to cool for 30 minutes inside the pan.
- Remove from the pan and place the bread onto a serving platter. Allow to cool completely and serve.
Ingredients
Directions
- Note: Cut the pumpkin into pieces and cook in a saucepan with water about 7 to 8 minutes. Drain the pumpkin and blend until puree. Allow to cool completely.
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