Get ready to transform your kitchen into a cozy autumn paradise with this irresistible Down East Pumpkin Bread recipe! Imagine pulling a perfectly moist, spice-laden loaf out of the oven, filling your home with the most incredible warm, comforting aroma of cinnamon, nutmeg, and pumpkin. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a foolproof, mouthwatering treat that will have everyone begging for seconds – and asking for your secret!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 2 loaves
Ingredients
- 2 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2 cups pumpkin puree
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 cup walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine sugar and vegetable oil. Whisk together until well blended and slightly lighter in color.
- Add eggs one at a time, beating thoroughly after each addition to create a smooth, emulsified mixture.
- Incorporate pumpkin puree into the wet ingredients, mixing until completely integrated and uniform in color.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves to ensure even distribution of leavening agents and spices.
- Gradually fold dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, which can result in tough bread.
- If using, fold in chopped walnuts or pecans, distributing evenly throughout the batter.
- Divide batter equally between the prepared loaf pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Bread can be stored wrapped in plastic wrap or in an airtight container for up to 5 days at room temperature.
Tips
- Use fresh spices: For the most vibrant flavor, make sure your cinnamon, nutmeg, and cloves are fresh and fragrant.
- Don't overmix: Gently fold the dry ingredients into the wet mixture just until combined. Overmixing can lead to tough, dense bread.
- Check for doneness: The toothpick test is crucial. Insert it into the center of the loaf – it should come out clean or with just a few moist crumbs.
- Cool completely: Resist the temptation to slice immediately. Letting the bread cool helps it set and makes for cleaner, more even slices.
- Optional add-ins: While the recipe includes nuts, you can customize with chocolate chips, dried cranberries, or a sprinkle of turbinado sugar on top before baking.
- Storage hack: Wrap tightly in plastic wrap or store in an airtight container to keep the bread moist for up to 5 days – if it lasts that long!
- Freezer-friendly: These loaves freeze beautifully. Wrap tightly in plastic wrap and then aluminum foil for up to 3 months.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 45mg
