How to Make Pumpkin Bread in 7 Easy Steps
A Seasonal Favorite
This bread is easy, delicious, and requires no yeast. I love to cook, but I'm not much of a baker, so I was a little nervous about how my bread would turn out. I'd never made bread from scratch before, but it turned out there was nothing to worry about. It rose nicely, the flavor was wonderful, and it was moist.
Because I don't do much baking, I don't really have the types of pans required for it. I put the batter for the pumpkin bread into the only loaf pan I own and a small round cake pan. I filled each one about halfway full. That was the right call. Any more, and they would have overflowed when the bread rose. (Several muffin pans would have worked nicely also.)
I spliced some recipes together in order to make a healthier, less sugary version; that's why the ingredients list is so long. Once you gather the ingredients together and measure everything out, the hardest part is over. After that, it's really easy. Also, it's a shorter list of ingredients than if you were to buy it with all of those preservatives and other ingredients you can't even pronounce.
It really is worth the time and effort to make a couple of loaves of this; it's that good, and it freezes well. I froze one loaf for later, and it tasted just as good when it thawed. Bake some to take to fall gatherings.
Do you enjoy making homemade bread?
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The list of ingredients may seem a little intimidating, especially to anyone who doesn't do much baking or cooking, but don't let it overwhelm you. Once you get everything set up and measured out, that's really the most complicated step. Try it, and see for yourself; you'll be glad you did.
- 1 (15 oz.) can pumpkin puree
- 4 eggs
- 1/2 cup canola oil
- 1/2 cup apple sauce
- 2/3 cup apple juice
- 1 cup brown sugar
- 1/2 cup white sugar
- 3 cups flour
- 1/2 cup buckwheat flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- Chopped pecans or walnuts (optional)
Ingredients - Healthier than you may have thought.
- Preheat the oven to 350 degrees.
- Grease and flour baking pans.
- In a large bowl, whisk together the eggs, juice, apple sauce, oil and pumpkin puree.
- In another mixing bowl, stir together the dry ingredients.
- Combine wet and dry ingredients.
- Pour batter into baking pans, filling about half full.
- Bake at 350 for 50 minutes on center oven rack. Bread is done when a toothpick inserted near the center comes out clean.
Blend the Liquid Ingredients
Of course, first, you'll want to preheat the oven to 350 degrees, and grease and flour your pans. Some people like to use shortening, but I don't buy it, because I don't have much use for it. I just used Canola oil to rub the pans down. Then, dust the pans with flour and shake out any excess.
In a large bowl, whisk together the eggs, juice, apple sauce, oil and pumpkin puree.
Stir Together the Dry Ingredients
In a large mixing bowl, stir together the flour, sugar salt, baking soda and spices. You can use a whisk or a large metal spoon. The goal is to blend all of the flavors together.
Stir the dry mixture into the wet, then pour it into prepared pans. Don't fill them much more than half full. Sometimes I add nuts, other times I don't. This time, I meant to add pecans, but I wound up setting them behind something on the counter. Out of sight, out of mind - as you can see, they didn't make it into the batter.
I was glad I had to do this in two separate pans, as I wound up freezing one of the loaves. Baking this all as one large loaf may not have come out as well anyway; I think it would have been too big to cook evenly. As for eating the thawed out bread a couple weeks later, it was just as delicious as when it was freshly baked.
Bake at 350 for 50 minutes on center oven rack. Bread is done when a toothpick inserted near the center comes out clean. Let it cool for an hour or so. I just let it cool in the pan, and it was fine. I know you are supposed to use a wire rack to cool cakes and breads, but I don't have one.
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© 2012 Sara Krentz