A Taste of Grandmother’s Tradition: Homemade Pumpkin Bread
As autumn graces us with its vibrant hues and crisp air, memories of my childhood flood my mind. I can still smell the fragrant wafts of pumpkin bread baking in my grandmother’s cozy kitchen, a warm haven amid the seasonal cool. It was our family tradition to gather every Sunday afternoon, where the rich aroma signaled that something special was in the works. Grandma would often share stories of her childhood while we waited eagerly, and her pumpkin bread was the centerpiece—moist, flavorful, and utterly inviting.
With each slice, I felt wrapped in love and nostalgia, a reminder of why family meals are so essential. This recipe is more than just a delightful treat; it’s a piece of our family history, perfect for fall gatherings or cozy evenings at home. You’ll find that this pumpkin bread is not only incredibly simple to make but will also fill your home with the comforting scents of cinnamon and nutmeg, inviting everyone in.
Why You’ll Love This Pumpkin Bread
- One-Bowl Wonder: Easy cleanup with minimal dishes.
- Moist and Flavorful: Made with real pumpkin and spices.
- Nut-Free: Safe for those with nut allergies.
- Freezer-Friendly: Make ahead and enjoy later.
- Kid-Approved: A delicious treat that delights all ages.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup chocolate chips or walnuts for added texture
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs. Whisk until fully integrated—about 1-2 minutes. The mixture should be smooth and creamy.
Step 3: Blend Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices until well mixed.
Step 4: Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix. If using, fold in chocolate chips or walnuts here.
Step 5: Bake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
Step 6: Cool and Serve
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Variations
- Swap Ingredients: Use coconut oil instead of vegetable oil for a tropical twist.
- Dairy-Free: Substitute eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg).
- Spice It Up: Add a pinch of allspice or cardamom for extra warmth.
- Storage: Keep leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for a week.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week.
- Freezing: Freeze slices separated by parchment paper in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
Nutritional Information
- Prep time: 15 minutes
- Cook time: 60-70 minutes
- Total time: 1 hour 15 minutes
- Calories per serving: Approximately 200 calories (serving size: 1 slice)
- Servings: 10 slices
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Absolutely! You can use cooked and pureed fresh pumpkin. Just ensure it’s well-drained to avoid excess moisture.
2. Can I substitute the sugar?
Yes! You can use coconut sugar or a sugar alternative like agave syrup. Just adjust the quantity according to the sweetness level.
3. How can I ensure my pumpkin bread is moist?
Don’t overmix the batter, and make sure not to bake it too long. The toothpick should come out with a few moist crumbs to ensure it’s perfect.
4. Can I make mini loaves?
Yes! Adjust the bake time to about 25-30 minutes for mini loaf pans.
Serving Suggestions or Pairings
Pair warm slices of this pumpkin bread with a dollop of cream cheese spread or a sprinkle of powdered sugar. A steaming cup of spiced chai or hot apple cider will complement this bread beautifully during the fall chill.
Final Thoughts
There’s something truly magical about homemade pumpkin bread, especially when it’s rooted in cherished memories and a sense of family. I hope this recipe brings joy to your kitchen and creates lasting traditions of your own. Don’t forget to share your baking adventures or leave a comment below—I’d love to hear how your bread turned out! Happy baking!
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Homemade Pumpkin Bread
- Total Time: 85 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A delicious and moist pumpkin bread recipe, perfect for autumn gatherings, rooted in family tradition.
Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup chocolate chips or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs. Whisk until fully integrated—about 1-2 minutes.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in chocolate chips or walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a tropical twist, swap vegetable oil for coconut oil. Make it dairy-free by using flax eggs if desired.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg