Are You ready for Fall? I’m NOT, but with the help of this warm delicious freshly baked Pumpkin Loaf Bread I think I am slowly welcoming Fall, one slice at a time (I mean one step at a time). It I undeniable that Summer is the BEST season o the year (In Vancouver, and just because I don’t do any winter activity) but a soon as it gets closer to Summer ending, I cannot helped myself but be sad. I wished it could last a little bit longer. But nah, not happening.
So instead of dreading the end of Summer, I just think of why I should welcome Fall.
- Fall is the time to cozy up in my sofa with my warm delicious Pumpkin Oatmeal while watching my favorite show in Netflix
- Fall is the opportunity to make delicious soup
- Fall colors are mesmerizing beautiful, perfect for photography and
- Fall and warm oatmeal, oh bring it on 🙂
- Fall baking is awesome, talk about pies
- When I list this down, it’s not that bad at all so shall we all welcome Fall now with this delicious Pumpkin Loaf Bread?
This Pumpkin Loaf Bread is perfect is so many ways
- Ultra moist and soft, and You can tell as soon as you start slicing it. Yes, just by slicing, tell me if I’m wrong
- The crunchy brown slight cracked top adds a nice touch of texture to this bread.
- Crunchy shell and soft moist inside, that’s perfection to me
- Nice right amount of flavor, nothing too overwhelming specially for people who do not like strong spices
- It’s super easy to make. No electric mixer needed too
- Great recipe for anyone who hasn’t done any baking
- Last but not the least, it taste absolutely amazing! Forget the store-bought loaf, this is 100% better than that, trust me 🙂
Before we jump into the recipe, let us discuss something that is very important.I feel that I need to emphasize this because You might searching for ingredients that I did not intentionally add, and that is the Fall spices. This is a lightly flavored Pumpkin Loaf Bread and so no additional Fall spices were added. The recipe relied on the spices already added in the Pumpkin Pie Filling. But if You like a stronger flavor, feel free to add pinch of cinnamon, nutmeg or All Spice.
What’s the Difference between Pumpkin Pie Filling and Pumpkin Purée?
Pumpkin Pie Filling already have the fall spices (nutmeg, cinnamon etc) so You don’t really need to add more to get the flavor. It has a subtle flavor, which I personally prefer. You can always add more fall spices if You want the flavor to be stronger. Pumpkin Purée on the other hand is just a puree without the spices added, You can even make your own by simply boiling or Pumpkin and pureeing it in a blender. When You use Pumpkin Puree , You have to had Fall spices. I find that the Pumpkin Pie Filling is the better option because I do not keep stock of most of Fall spices, this way I don’t have to buy it and just let it sitting in my storage. I did not test this using Pumpkin purée, so I cannot give you the measurement of how much Fall spices you should add. In case you do, let me know and I would be happy to mention it in this post.
What are the ingredients to Make Pumpkin Loaf Bread?
- All Purpose Flour – Perfect kind of flour for quick bread like this
- Baking Powder & Baking Soda – to give nice lift and height to the bread.
- Salt – it is always nice to add salt to bread for additional taste
- Sugar – for sweetness
- Pumpkin Pie Filling – for pumpkin flavor. It also helps making the bread moist
- Vanilla Extract – for flavoring, totally optional.
- Milk – The batter is going to be thick and heavy, and an addition of milk will make it lighter.
- Oil – for extra moisture, it also keeps the bread soft
- Egg – for texture and structure of bread
How Do You Make Pumpkin Bread?
This Pumpkin Bread is a quick bread, which means it is really quick to make. You will be done mixing this batter even before the oven is pre-heated. You don’t need any electric mixer to make this, everything is done manually and it is super easy so don’t worry. First, mix all dry ingredients together (flour, sugar, baking powder, baking soda and salt). Then mix all the wet ingredients separately (egg, oil, milk an vanilla extract). Mixing it separately lessen the chance of over mixing the dough thus resulting to a tough bread. Once those two steps are done, pour the wet ingredients onto the dry ingredients and gently mix until distributed, again, do not over mix please. Transfer in the pan, sprinkle top with brown sugar and pumpkin seeds then bake. The brown sugar helps create a nice crunchy top, but You can definitely skip it of you want to. You’ll get a moist top rather than crunchy top but they are both delicious.
- 1/2 cup + 1/3 cup All-Purpose Flour
- 1/2 cup granulated Sugar
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/8 tsp Cinnamon
- 1/4 tsp Salt
- 1 Egg
- 3/4 Pumpkin Pie Filling
- 1/4 cup Vegetable Oil
- 3 tbsp. Full Fat Milk
- 1 tbsp. Pumpkin Seed
- 1 tbsp. Brown Sugar
- Pre-heat the oven to 350F. Spray with oil and line a loaf pan (8-inch) with parchment paper. Set aside.
- Dry Ingredients: In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg together with a whisk.
- Wet Ingredients: In a separate bowl, manually mix the egg, pumpkin, vegetable oil, vanilla extract and milk.
- Dry Ingredients + Wet Ingredients: To the dry ingredients, pour the wet ingredients and gently mix until fully combined. Stop as soon as no more visible flour, do NOT over mix to avoid getting a tough bread.
- Transfer in prepared liner and gently shake pan to even out the batter.
- Add Topping: Sprinkle brown sugar on top then use a toothpick or end of a knife to gently swirl the batter just to slightly incorporate the brown sugar. Sprinkle pumpkin seeds on top. Push the pan back and forth to even the top of the batter.
- Bake at 350 degrees for 55 – 60 minutes, or until toothpick comes out clean. Let cool completely before cutting to allow the bread to relax. This will give a better texture.
Makes 1 loaf (8 inch pan)
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