homemade pumpkin bread

Pumpkin bread is fluffy, moist, and delicious. This classic fall loaf cake is loaded with real pumpkin and seasonal spices like cinnamon and ginger.

Pumpkin Bread

all-purpose flour (250 grams)

baking soda

baking powder

brown sugar (or

ginger (optional)

pumpkin pie spice (or ground cinnamon)

salt

vegetable oil (about 100 grams)

eggs,

(13.5 pumpkin puree

Place the oven rack on the bottom and preheat oven to 350 F. Lightly grease a 9x5-inch pan (1 lb. loaf pan) with cooking oil spray.

In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, ground ginger, pumpkin pie spice, and salt. Whisk together until evenly distributed and set aside.

In a medium mixing bowl, whisk together all the wet ingredients including oil, eggs, and pumpkin puree until smooth.

Pour the wet mixture into the dry mixture and mix together using a rubber spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.

Pour the batter into the prepared loaf pan and smooth out the top with the back of a spoon. 

Bake for 55-60 minutes on the bottom rack of the oven (to prevent too much browning) until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf. Serve warm or at room temperature. 

The day was cool and crisp, perfect for baking a low fat pumpkin bread. Warming my kitchen with the sweet scent of pumpkin spices – Oh how I just love October.

Low Fat Pumpkin Bread

pumpkin puree

all purpose flour

sugar

tsp baking soda

tsp pumpkin pie spice

tsp nutmeg

cinnamon

tsp salt

vegetable oil

tsp vanilla extract

baking spray

tbsp pepitas

Preheat oven to 350°.

Spray a 9 x 5 inch loaf pan with baking spray.

In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick.

Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

This fall pumpkin banana bread is a variation of my Banana Bread recipe which is moist and delicious with pumpkin puree and spices.

Pumpkin Banana Bread

white whole wheat flour

tsp pumpkin spice

medium very ripe medium bananas (mashed)

pumpkin

butter

brown sugar (unpacked)

pecans (optional)

Preheat oven to 325F. Grease a 9x5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.

In a large bowl, cream butter and sugar with an electric mixer.

Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and nuts (if using), then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan and bake on the center rack for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Top 3 homemade pumpkin bread recipes from across the web

The most viewed homemade pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Bread

Low Fat Pumpkin Bread

Pumpkin Banana Bread

Top 3 homemade pumpkin bread recipes from across the web

The most viewed homemade pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Bread

Low Fat Pumpkin Bread

Pumpkin Banana Bread

The most viewed homemade pumpkin bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine