Old Fashioned Pumpkin Bread
This will be the only Pumpkin Bread Recipe you will ever need, so be prepare to throw your old one out the window!
I have tried many Pumpkin Bread Recipes over the years and finally settled on a "healthier" version of my once FAVORITE bread my Momma used to make. It was far from the delicious flavor and moist cake like texture I was fond of as a child, but it worked, I guess.
I decided this year to KICK the idea of a healthy Pumpkin Bread, because let's get real - it's a TREAT! It isn't something we have in the house year round, but that may be changing since I got this baby dialed in! EEK!
This is RICH, moist and flavor packed. I have a trick here, and it is to keep the spices simple. My previous recipe had cinnamon, nutmeg, cloves, etc... it was a SPICE cake. With this, you only need PUMPKIN PIE SPICE. Which is the perfect BLEND. That's what keeps it, well, Pumpkin!
Enough chatting, lets get to the fun!
I decided this year to KICK the idea of a healthy Pumpkin Bread, because let's get real - it's a TREAT! It isn't something we have in the house year round, but that may be changing since I got this baby dialed in! EEK!
This is RICH, moist and flavor packed. I have a trick here, and it is to keep the spices simple. My previous recipe had cinnamon, nutmeg, cloves, etc... it was a SPICE cake. With this, you only need PUMPKIN PIE SPICE. Which is the perfect BLEND. That's what keeps it, well, Pumpkin!
Enough chatting, lets get to the fun!
Old Fashioned Pumpkin Bread
This recipe is a TRUE Pumpkin Bread, like you
would remember from your childhood! Get ready!
would remember from your childhood! Get ready!
Let's get Baking!
PREP TIME: 10 Min
COOK TIME: 55-65 Min
TOTAL TIME: About 1 hour
Servings: 2 Loaves
INGREDIENTS
2 Cusp Gluten Free Flour
1/2 Tsp Salt
1/2 Tsp Baking Powder
1 Tsp Baking Soda
3 Tsp Pumpkin Pie Spice (trust me here!)
1 Tsp Baking Soda
3 Tsp Pumpkin Pie Spice (trust me here!)
1 1/2 Sticks (3/4 cup) Unsalted Butter, Softened
2 Cups White Sugar
2 Large Eggs
1 15-oz Can 100% Pure Pumpkin
INSTRUCTIONS
1.) Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter (or baking spray) and dust with flour
2.) In a medium bowl, combine the flour, salt, baking powder, baking soda, and pumpkin pie spice. Whisk until well combined; set aside.
3.) In a large bowl with a hand mixer or KithenAid, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each. Continue beating until very light and fluffy (this will take a few minutes. Beat in the pumpkin. The mixture might look clumpy or "curdled" at this point -- don't worry!
4.) Add the flour mixture and mix on low speed until combined.
5.) Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.
6.) Let the loaves cool in the pans for 10-15 minutes, then turn out onto a wire rack to cool completely.
This is a freezer friendly recipe if you'd like to make large batches at once! After it is completely cooled, wrap it securely in aluminum foil, or in a freezer bag. You can thaw it be setting it out overnight.
2.) In a medium bowl, combine the flour, salt, baking powder, baking soda, and pumpkin pie spice. Whisk until well combined; set aside.
3.) In a large bowl with a hand mixer or KithenAid, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each. Continue beating until very light and fluffy (this will take a few minutes. Beat in the pumpkin. The mixture might look clumpy or "curdled" at this point -- don't worry!
4.) Add the flour mixture and mix on low speed until combined.
5.) Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean.
6.) Let the loaves cool in the pans for 10-15 minutes, then turn out onto a wire rack to cool completely.
This is a freezer friendly recipe if you'd like to make large batches at once! After it is completely cooled, wrap it securely in aluminum foil, or in a freezer bag. You can thaw it be setting it out overnight.
I would love to know if you decide to try this! Comment below!
Happy Baking!
Kristin
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