There’s something magical about the aroma of freshly baked goods wafting through your home. Imagine biting into a warm slice of pumpkin bread, its spicy sweetness enveloping your senses, and the soft texture melting in your mouth. Canned pumpkin makes this experience not just possible but also laughably easy. You can whip up this delightful treat when friends drop by unexpectedly or when the fall leaves begin to dance their way to the ground.
I remember the first time I attempted to bake with canned pumpkin; my kitchen looked like a scene from a cooking show gone wrong, with flour clouds and a rogue egg that decided to leap off the counter. But when that loaf emerged golden and fragrant from the oven, all was forgiven. The hush that fell over my family as they took their first bites still echoes in my mind—pure bliss! Now, every autumn, we gather around for pumpkin treats, each slice telling stories of laughter and warmth.
Why You'll Love This Recipe
- Canned pumpkin allows for effortless baking with a rich flavor profile that both kids and adults adore
- This recipe provides visual appeal with its warm colors and enticing aroma
- Perfect for cozy gatherings or simple indulgence on a quiet evening, you can easily customize it with spices or nuts to suit your taste
It never fails; whenever I pull out my beloved canned pumpkin to bake, my friends are suddenly enthusiastic about visiting me. They know that deliciousness is just around the corner.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Canned Pumpkin: Opt for pure pumpkin puree—not pie filling—to ensure you get that rich flavor without added sugars.
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All-Purpose Flour: I always sift mine before measuring for light and fluffy results; it makes a world of difference.
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Sugar: A mix of brown and granulated sugar enhances sweetness and adds depth to the flavor.
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Baking Soda: This is crucial for that perfect rise—don’t skip it or you’ll end up with pancake bread.
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Cinnamon: A must-have spice! Its warm scent brings an inviting aroma while baking.
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Eggs: They provide moisture and structure, so use large eggs for best results.
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Vegetable Oil: It keeps the bread moist and tender; feel free to substitute with melted butter for extra richness.
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Salt: A pinch enhances flavors remarkably well—don’t underestimate its power!
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Nuts (optional): Chopped walnuts or pecans add texture if you like some crunch in every bite.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your oven to 350°F (175°C). While it warms up, grease a loaf pan generously with non-stick spray or butter.
Mixing Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until well combined. The sweet scent of cinnamon will have you dreaming of autumn already.
Combining Wet Ingredients: In another bowl, beat together eggs and oil until smooth. Stir in the canned pumpkin until fully blended—this mixture should look like silky orange velvet.
Bringing It All Together: Gradually add the dry ingredients into the wet mix while folding gently; avoid overmixing unless you want dense bread instead of fluffy joy.
Pour into Pan: Transfer the batter into your prepared loaf pan; smooth out the top so it bakes evenly. As you do this, imagine how much happier everyone will be after they try this cake!
Bake Away: Place your loaf pan in the preheated oven for about 60-70 minutes or until a toothpick inserted comes out clean. The smell will be so enticing that you’ll have to resist opening the door too soon!
Let cool before slicing into this beautiful creation. Your taste buds will thank you as each bite transports you straight to pumpkin paradise! Enjoy it plain or slathered with cream cheese frosting—it’s pure comfort food bliss!
You Must Know
- Canned pumpkin is not just a fall favorite; it adds moisture and flavor to countless dishes
- This versatile ingredient can elevate baked goods, soups, and even savory meals
- Plus, using canned pumpkin saves you time in the kitchen, making meal prep a breeze
Perfecting the Cooking Process
Start by preheating your oven while you mix your batter. Combine dry ingredients first, then fold in the canned pumpkin for perfect consistency.
Add Your Touch
Feel free to swap out spices like cinnamon for nutmeg or add chocolate chips for extra indulgence. You can also try using maple syrup instead of sugar for a unique flavor twist.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. To reheat, place in the microwave for 30 seconds or until heated through.
Chef's Helpful Tips
- When baking with canned pumpkin, always check the consistency before adding flour; it should be thick but pourable
- Don’t overmix the batter; this ensures a lighter texture
- Finally, let your dish cool completely before storing to maintain optimal freshness
Cooking with canned pumpkin always reminds me of that one Thanksgiving when I accidentally used sweetened condensed milk instead of regular milk in my pie. The result? A pie so sweet my uncle started questioning whether we were having dessert or candy! It was memorable, for sure.
FAQ
Can I use fresh pumpkin instead of canned pumpkin?
Yes, but ensure it’s cooked and pureed to match canned pumpkin’s texture.
Is canned pumpkin healthy?
Absolutely! Canned pumpkin is low in calories and high in fiber and vitamins.
How long does canned pumpkin last once opened?
Once opened, store it in an airtight container and use it within five days.
Delicious Pumpkin Bread
- Total Time: 1 hour 20 minutes
- Yield: About 12 slices 1x
Description
Indulge in the warm, comforting flavors of homemade pumpkin bread, perfect for autumn gatherings or cozy evenings at home. This easy recipe uses canned pumpkin puree for a moist, flavorful loaf that melts in your mouth. With a delightful blend of spices and sweetness, this pumpkin bread is sure to impress friends and family alike!
Ingredients
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ½ tsp salt
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs and oil until smooth. Stir in the canned pumpkin until well combined.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 60-70 minutes or until a toothpick comes out clean. Allow cooling before slicing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 170
- Sugar: 10g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
