Easy Pumpkin Bread With Fresh Pumpkin
Delicious pure pumpkin flavored bread that's easy to make and adjust to your liking with spices, chocolate, or many dietary requirements
Servings 10 slices
Ingredients
- 250 g (2 cups) all purpose flour
- 12 g (3 teaspoon) baking powder
- 4 g (1 teaspoon) baking soda
- 180 g (⅘ cups) canola oil
- 125 g (½ cups) brown sugar
- 3 (3) large eggs
- 400 g (1 ½ cups) pumpkin puree
- 2 g (⅓ teaspoon) salt
Instructions
- Preheat the oven to 170°C or 338°F. Line a 9×5 inch pan with greased parchment paper. I use both because it never sticks.
- Mix the wet ingredients until homogenous.
- Sieve all the dry ingredients through a fine-mesh strainer or drum sieve, and fold it into the wet ingredients until you have an evenly distributed smooth batter. Don't over-mix it.
- Pour the mix into the lined baking pan and bake for about 45 to 50 minutes or until a kitchen thermometer reads 90°C or 194°F when stuck into the center of the bread. Alternatively, it's cooked when a skewer inserted comes out clean.
- Let it cool down slightly before carefully removing it from the baking form and cooling down completely on a wire rack. Only slice when cooled down completely.
Video
Notes
Storage — Room temperature. Wrap the uncut loaf and keep it for 2 to 3 days. Once sliced, wrap the cut face and keep it for 1 to 2 days.
Freeze. Wrap airtight. Freeze up to 3 months. Thaw wrapped at room temperature. Make ahead — Bake and cool. Wrap and hold one day at room temperature before slicing. Texture improves on day two. Top tips
Freeze. Wrap airtight. Freeze up to 3 months. Thaw wrapped at room temperature. Make ahead — Bake and cool. Wrap and hold one day at room temperature before slicing. Texture improves on day two. Top tips
- Use grams for accuracy. Cups vary.
- Strain the fresh pumpkin purée if it was made from a watery pumpkin. It should have the same consistency as canned purée.
- Mix just until combined. Overmixing toughens quick breads, and result in tense heavy crumb.
- Verify the oven with a thermometer. The middle rack usually gives an even bake.
- Oven: 365–375°F (185–190°C).
- Baking powder: 6 g (from 8 g). Keep baking soda at 3 g.
- Sugar: 200–210 g (reduce 10–20 g).
- Extra liquid: 10–20 g milk or pumpkin purée.
- Start checks 5 minutes earlier. Total time may be slightly shorter.
Nutrition
Serving: 100grams Calories: 331kcal Carbohydrates: 35g Protein: 5g Fat: 20g Saturated Fat: 2g Polyunsaturated Fat: 5g Monounsaturated Fat: 12g Trans Fat: 0.1g Cholesterol: 49mg Sodium: 339mg Potassium: 144mg Fiber: 2g Sugar: 14g Vitamin A: 6296IU Vitamin C: 2mg Calcium: 102mg Iron: 2mg
Keywords:pumpkin bread, pumpkin loaf
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