Introduction
There is no cozier scent than warm spices wafting through the kitchen, and this Pumpkin Breakfast Bread delivers autumn comfort in every slice. This quick bread is incredibly moist, thanks to the combination of pumpkin puree and oil, and perfectly balanced with cinnamon, nutmeg, and ginger. Unlike a dense dessert cake, this recipe is designed to be a substantial, lightly sweetened breakfast or brunch item. Originating from the American tradition of seasonal quick breads, this recipe is special because it’s simple to execute, uses pantry staples, and freezes beautifully, making it ideal for meal prepping throughout the fall and winter months.
Ingredients
- 1 ½ cups (180g) All-purpose Flour
- 1 cup (200g) Granulated Sugar
- ½ cup (100g) Light Brown Sugar, packed
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoon Ground Ginger
- 1 cup (240g) Pumpkin Puree (not pumpkin pie filling)
- ½ cup (120ml) Neutral Oil (such as vegetable or canola)
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Step-by-step Preparation
- Prep the Oven and Pan (5 minutes): Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9×5 inch (23×13 cm) loaf pan. For easy removal, line the pan with parchment paper, leaving an overhang on the long sides.
- Combine Dry Ingredients (3 minutes): In a large mixing bowl, whisk together the flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until thoroughly combined.
Tip: Whisking the dry ingredients ensures the leavening agents and spices are evenly distributed, preventing tunnels in the finished bread. - Mix Wet Ingredients (3 minutes): In a separate medium bowl, whisk together the pumpkin puree, oil, eggs, and vanilla extract until smooth and uniform.
- Combine and Bake (1 hour): Pour the wet mixture into the dry ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Pour the batter into the prepared loaf pan.
- Bake and Cool (55–65 minutes): Bake for 55 to 65 minutes, or until a wooden toothpick inserted into the center comes out clean. Let the bread cool in the pan for 15 minutes before carefully lifting it out onto a wire rack to cool completely before slicing.
Tip: If the top browns too quickly, loosely tent the loaf with aluminum foil for the last 15–20 minutes of baking.
Nutritional Information
Per serving (assuming 10 slices): Approximately 280 calories, 12g fat, 4g protein, and 40g carbohydrates. Pumpkin is an excellent source of beta-carotene, which the body converts to Vitamin A, crucial for eye health and immunity. The bread also provides a good source of dietary fiber, promoting digestive health.
Storage
Store the Pumpkin Breakfast Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. To freeze, slice the cooled bread and wrap individual slices in plastic wrap, then place them in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To reheat, thaw slices at room temperature or warm briefly in a toaster oven.
Conclusion
This Pumpkin Breakfast Bread is truly versatile. While delicious served plain, we recommend pairing a warm slice with a dollop of cream cheese frosting or a simple maple glaze for added sweetness. For a heartier texture, feel free to fold in ½ cup of chopped pecans or walnuts before baking. This bread is the perfect accompaniment to your morning coffee or tea, bringing the essence of fall directly to your table.