Zucchini bread reigns supreme throughout the summer, but what about the fall and winter seasons?
It’s no surprise that sweet pumpkin bread is one of the most popular baked goods enjoyed during the colder, blustery months.
Especially if it’s homemade.
Our easy recipe for this fall favorite is made with a perfect blend of basic ingredients you should already have in your kitchen.
Mixed with our DIY pumpkin spice mix, it’s wonderfully aromatic, with a harmonious medley of warming spices like cinnamon, allspice, nutmeg, cloves, and ginger.
Combined with your favorite nuts and dried fruit, you can personalize this fluffy creation however you please.
And if you really want to celebrate the autumnal months, we suggest enjoying this freshly baked sweet treat along with our fluffy pumpkin spice scones, served with a thick smear of apple butter.
We’ll see you next summer, zucchini. The reign of our favorite orange-hued squash begins!
The Recipe
| Servings | Prep Time |
| 12 slices | 10 minutes |
| Cook Time |
| 60 minutes |
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|
|
|
Enjoy a thick slice of pumpkin spice nut bread, made with a beautiful blend of spices, pumpkin puree, and other simple ingredients.
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- 2 cups all purpose flour
- 2 teaspoons pumpkin spice mix
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 15 ounce can pure pumpkin puree (or an equal weight fresh puree)
- 1/2 cup granulated Sugar
- 1/2 cup brown sugar lightly packed
- 1/2 cup evaporated milk regular or fat-free
- 2 large eggs
- 1 tablespoon vegetable or canola oil
- 1/2 cup chopped nuts walnuts, almonds, or pecans
- 1/2 cup dried fruit raisins or dried cranberries
- Preheat oven to 350°F. Lightly spray a 9 x 5” loaf pan. Set aside.
- In a medium mixing bowl, whisk together the flour, pumpkin spice, baking powder, baking soda, and salt.
- In a separate large bowl, combine the pumpkin, granulated sugar, brown sugar, evaporated milk, eggs, and oil.
- Add the flour mixture to the liquid mixture. Stir together until just combined. Do not overmix.
- Lightly fold in the dried nuts and fruit.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 15 minutes. Remove from the pan and let cool completely on a cooling rack.
- Serve with your favorite butter, jams, and jellies!
Nutritional Information*
Cooking by the Numbers…
Step 1 – Prep the Pan
Grease a 9 x 5” loaf pan with nonstick cooking spray or butter. Set aside.
Step 2 – Whisk the Dry Ingredients
In a medium mixing bowl, whisk together the flour, spice mix, baking powder, baking soda, and salt.
Step 3 – Mix the Wet Ingredients
In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, evaporated milk, eggs, and vegetable or canola oil.
Be sure to use plain and pure puree, not the pumpkin pie puree, which would add excessive amounts of sugar and spices in this recipe.
Step 4 – Combine
Add the dry mixture to the wet mixture and stir until just combined. Do not overmix. Fold in the chopped nuts and dried fruit.
Pesky nut allergy? You can easily leave out the nuts!
Step 5 – Bake
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a wooden toothpick inserted in the center of the loaf comes out clean.
Step 6 – Cool and Serve
Cool for at least 15 minutes before removing from the pan and transferring to a cooling rack to cool completely. Serve with butter or your favorite jams.
Grab a Slice of Autumn Goodness!
We’re nearly past the point of home gardeners scrambling to use up their last harvest of summery zucchini.
Fall is here now!
Whether you use canned puree, or an equal amount of your own homemade puree (you overachiever, you – so proud!), this sweet featuring our favorite plump orange squash is a delicious tribute to the colder seasons.
And while we’re still savoring our sugar rush, try more of our autumnal baked goodies, like our recipes for cranberry nut bread and baked apples.
Craving chocolate? We have the perfect sweet loaves for you:
What recipes do you have that celebrate the fall and winter months? Give us all the yummy details in the comment section below.
And don’t forget to check out this slew of pumpkin recipes!
Don’t forget to Pin It!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.
