Pantry Staples Pumpkin Bread Recipe
The fall season is full of pumpkin spice lattes and pumpkin pie recipes, but there's another pumpkin recipe that can be enjoyed any time of year. We'd argue that pumpkin bread is one of the most delicious fall desserts. While it's surely popular during fall, it can also be enjoyed as a dessert or breakfast option any time of year. What can be better than getting those morning veggies in a delicious way, via baked goods?
Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for pantry staples pumpkin bread. This recipe comes together easily in just under 90 minutes, and bakes enough for you and another person to each enjoy a slice almost every day of the week. Plus, you will likely have all the ingredients needed in your pantry, so it makes this recipe convenient and easy. Check out how to make this recipe below.
Gather your ingredients for pumpkin bread
To make this pantry staples pumpkin bread, you can start by gathering your ingredients. For this recipe, you will need flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, butter, pumpkin puree, sugar, and eggs.
Whisk the dry ingredients
Preheat oven to 350 F and line a 9-inch loaf pan with parchment paper, letting the parchment paper hang over the edge to easily remove the bread from the pan. Whisk the flour, baking soda, baking powder, salt, nutmeg, cloves, and cinnamon in a large bowl, until fully incorporated. Carli advises that "While it may not seem super necessary, whisking the dry ingredients thoroughly will greatly influence the texture of the pumpkin bread. The leaveners used, baking soda and baking powder, need to be evenly mixed to ensure proper baking."
Mix the wet ingredients
Then, into the bowl of a stand mixer, mix the softened butter and the sugar before using the paddle attachment. Mix in the eggs, and canned pumpkin, until combined. Carli tells us, "I'm notorious for forgetting to pull out my butter ahead of time to allow for proper softening. I discovered the best hack to soften butter quickly. In a large mug, add hot water. After about 1 minute, pour the water down the drain. Take the hot mug, and place it upside down over a stick of butter. Allow the butter to heat up this way for 5 minutes. Remove the mug, and your butter will be perfectly softened."
Bake, and serve the pumpkin bread
Then, add the dry ingredients into the bowl of the stand mixer with the wet ingredients. Using the paddle attachment, mix until a batter forms. Pour the batter into the lined loaf pan, and bake for 1 hour. Remove from the loaf pan by lifting the parchment paper. Then, cool for 15 minutes on a wire rack, before slicing. Serve by itself for breakfast or as a snack, and enjoy.
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 12 tablespoons unsalted butter, softened
- 1 ½ cups sugar
- 2 eggs
- 15 ounces canned pumpkin purée
- Preheat oven to 350 F, and line a 9-inch loaf pan with parchment paper, letting the parchment paper hang over the edge to easily remove the bread from the pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg, cloves, and cinnamon.
- In the bowl of a stand mixer, mix the softened butter and sugar, using the paddle attachment. Mix in the eggs and pumpkin, until combined. Combine the wet and dry ingredients.
- Pour the batter into the lined loaf pan, and bake for 1 hour. Remove from loaf pan by lifting the parchment paper, then cool for 15 minutes on a wire rack before slicing.