Pumpkin bread is a delightful treat that perfectly captures the flavors of fall. With its warm spices, sweet caramel, and crunchy pecans, it is a comforting addition to any meal or snack. This recipe is wonderfully simple, allowing you to create a moist and flavorful loaf that’s sure to impress your family and friends. Whether enjoyed at breakfast, as an afternoon snack, or for dessert, this pumpkin bread will become a seasonal favorite.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Perfectly Moist and Flavorful
- Easy to Make at Home
- Great for Sharing
- Ideal for Any Occasion
Time Breakdown
- Preparation Time: 20 minutes
- Baking Time: 60 minutes
- Total Time: 1 hour 20 minutes
Ingredients List
- 1 cup – organic whole milk
- 1 cup – organic sugar
- 1 tbsp. – dry active yeast
- 5 large – eggs (preferably home-raised chicken eggs)
- 4 oz. – unsalted butter (melted)
- 1 tsp. – pure vanilla extract
- ¼ tsp. – Raymond’s sea salt
- 6 cups – organic all-purpose flour
- 1 ½ cups – Homemade Pumpkin Puree
- 1 cup – organic light brown sugar
- 1 tbsp. – ground cinnamon
- 1 tsp. – pumpkin pie spice
- 1 tsp. – pure vanilla extract
- 1 cup – pecan chips + ½ cup to sprinkle on top of the bread
- 10.5 oz. – organic caramel dip/sauce
How to make Step-by-Step
1. How to Make Pumpkin Bread Batter
- In a large bowl, combine the organic whole milk, organic sugar, and dry active yeast. Let it sit for about 10 minutes until frothy.
- Add the eggs and melted unsalted butter into the mixture. Stir well.
- Mix in the pure vanilla extract and Raymond’s sea salt.
- Gradually add the organic all-purpose flour, mixing until combined.
2. How to Make Pumpkin Bread Filling
- In another bowl, combine the Homemade Pumpkin Puree, organic light brown sugar, ground cinnamon, pumpkin pie spice, and the remaining vanilla extract. Stir until smooth.
3. How to Assemble Pumpkin Bread
- Gently fold in the pecan chips into the batter until evenly distributed.
- In a greased loaf pan, pour in half of the pumpkin bread batter.
- Next, carefully layer the pumpkin filling on top of the batter.
- Pour the remaining batter over the filling, then sprinkle the top with the reserved pecan chips.
4. How to Bake Pumpkin Bread
- Preheat your oven to 350°F (175°C).
- Bake the bread for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions
Enjoy this pumpkin bread warm, drizzled with additional caramel sauce. It pairs wonderfully with a cup of coffee or tea, making it a perfect companion for a cozy afternoon. For extra indulgence, serve with butter or cream cheese spread.
Storage Tips
- Keep it Cool: Store the pumpkin bread in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer: For extended freshness, keep it in the fridge for up to 1 week.
- Freeze the Loaf: Wrap the pumpkin bread tightly in plastic wrap and foil, then freeze for up to 3 months.
- Slice Before Freezing: Consider slicing before freezing for easy thawing and serving.
Tips for Success
- Don’t Overmix: Mix until just combined to keep the bread light and fluffy.
- Use Fresh Ingredients: Make sure your yeast and spices are fresh for the best flavor.
- Test for Doneness: Always check with a toothpick before pulling the bread out to ensure it’s baked through.
- Room Temperature Eggs: Using eggs at room temperature helps the batter mix better.
Variations to Try
- Add Chocolate Chips: Incorporate chocolate or butterscotch chips for a rich twist.
- Swap Nuts: If you prefer, substitute pecans with walnuts or almonds.
- Spice It Up: Try adding nutmeg or ginger for an extra flavor kick.
FAQs
Can I use canned pumpkin instead?
Yes, canned pumpkin can be used as a substitute for homemade pumpkin puree.Is this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free blend to make it gluten-free.Can I reduce the sugar?
Yes, feel free to reduce the sugar based on your taste preference.How do I know when the bread is done?
Insert a toothpick into the center; if it comes out clean, the bread is done.
Closing Notes
This pumpkin bread recipe is a true delight that brings warmth to your home and satisfies your sweet cravings. With its creamy pumpkin filling and crunchy pecans, it’s a simple yet elegant treat perfect for sharing. Once you try it, you’ll want to make it a regular in your kitchen – especially during the fall season. Enjoy the delightful flavor of homemade pumpkin bread, and don’t forget to share a slice with someone you love!
Pumpkin Bread
Ingredients
Wet Ingredients
- 1 cup organic whole milk
- 4 oz unsalted butter (melted)
- 5 large eggs (preferably home-raised chicken eggs) Room temperature for better mixing.
- 1 tsp pure vanilla extract Use twice in the recipe.
Dry Ingredients
- 1 cup organic sugar Can be reduced based on taste preference.
- 1 tbsp dry active yeast
- 6 cups organic all-purpose flour Can be substituted with gluten-free flour.
- 1 ½ cups Homemade Pumpkin Puree Canned pumpkin can be used instead.
- 1 cup organic light brown sugar
- 1 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp Raymond’s sea salt
Mix-ins & Toppings
- 1 cup pecan chips Plus ½ cup to sprinkle on top.
- 10.5 oz organic caramel dip/sauce For drizzling when serving.
Instructions
Make Pumpkin Bread Batter
- In a large bowl, combine the organic whole milk, organic sugar, and dry active yeast. Let it sit for about 10 minutes until frothy.
- Add the eggs and melted unsalted butter into the mixture. Stir well.
- Mix in the pure vanilla extract and Raymond’s sea salt.
- Gradually add the organic all-purpose flour, mixing until combined.
Make Pumpkin Bread Filling
- In another bowl, combine the Homemade Pumpkin Puree, organic light brown sugar, ground cinnamon, pumpkin pie spice, and the remaining vanilla extract. Stir until smooth.
Assemble Pumpkin Bread
- Gently fold in the pecan chips into the batter until evenly distributed.
- In a greased loaf pan, pour in half of the pumpkin bread batter.
- Next, carefully layer the pumpkin filling on top of the batter.
- Pour the remaining batter over the filling, then sprinkle the top with the reserved pecan chips.
Bake Pumpkin Bread
- Preheat your oven to 350°F (175°C).
- Bake the bread for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
