Sweet Pumpkin Bread
The sweet pumpkin bread is a type of quick and moist American bread made with pumpkin, without yeast and it is one of the best desserts to enjoy in the autumn, even better when it’s homemade.
It’s a fantastic autumn dessert full of spices and fragrant, moist and so soft it melts in your mouth.
The recipe for Pumpkin Bread is international and comes from American tradition, it is the typical American dessert based on pumpkin in the shape of a loaf.
Why you will love this pumpkin bread recipe:
– Delicious in autumn
– Smells wonderful while baking
– Extra moist and very soft
– Easy and quick to make
– Lots of pumpkin flavor
– Rich in fragrant spices
You can prepare it for a snack, a dessert, or even as a healthy breakfast, it’s ideal for children because it contains a lot of pumpkin.
An easy and quick dessert to prepare, without rising, with this recipe you will achieve a perfect result, even for beginners.
If you are looking for recipes with pumpkin, check out my Special: “All about PUMPKIN: from sweet to savory“: in this Collection, you will find many recipes (both sweet and savory) as well as tips on how to choose, clean, cut, cook, and store pumpkin, with all the information about pumpkin’s nutritional properties!
If you’re looking for ideas for a healthy homemade breakfast, click on my Special: “Pantry desserts“.
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AUTUMN/Winter Recipes
All about CHESTNUTS: recipes from sweet to savory
Dead Man’s Nougat with pistachio and white chocolate
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Autumn, Winter
Ingredients for Sweet Pumpkin Bread
- 3 1/4 cups all-purpose flour
- 5 1/2 cups pumpkin (preferably Delica type)
- 3 cups sugar
- 3 eggs (large, at room temperature)
- 1 cup butter (at room temperature)
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon ground cloves (OPTIONAL)
- 1 teaspoon fine salt
Tools
- Bowl
- Chopper Braun, 1000W Power
- Stand Mixer Kenwood with illuminated bowl and 1400 W power
- Parchment Paper
- Loaf Pan Kaiser 12×4.5 non-stick, even baking
Preparation for Sweet Pumpkin Bread
Here’s how to prepare homemade autumn pumpkin bread:
Put the pumpkin (preferably Delica pumpkin, which is less watery) in a preheated oven at 355°F (180°C), peeled and cubed, on a large baking tray lined with parchment paper, for about 20 minutes.
Take the cooked pumpkin and blend it in the chopper to make it into a puree.
In a medium-sized bowl, combine the flour, baking soda, baking powder, and spices.
In the stand mixer with the paddle attachment, combine the softened butter and sugar and mix until creamy.
Add the eggs to the butter and sugar cream one at a time, mixing well after each addition, beat at medium speed for 2-3 minutes until the mixture is light and fluffy.
Also add the pumpkin puree to the mixture and beat until smooth.
Finally, add the dry ingredients and mix at low speed until well combined.
Do not over-mix for too long, if needed, it’s better to mix by hand, otherwise, the pumpkin bread can become tough.
Preheat the oven to 355°F (180°C).
Take a 12 x 4.5-inch loaf pan, line it with parchment paper, wet and wrung out, and pour the mixture into it.
Bake the pumpkin bread for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Wait 10 minutes and then remove the cake onto a serving plate, letting it cool completely.
Notes and Tips
Instead of all-purpose flour, you can use whole wheat flour.
Instead of granulated sugar, you can use brown sugar.
You can also add chocolate chips, chopped pecans, or raisins.
Shopping Tips !!!
To knead perfectly and comfortably, I often use my stand mixer Kenwood Titanium Chef Patissier XL with 7L illuminated bowl, integrated scale, and blender, well 1400 W of power, a faithful ally in the kitchen for: kneading, weighing, whipping, melting chocolate, pasteurizing eggs.
If you are looking for a more economical and smaller stand mixer model, you can safely choose to purchase Kenwood Titanium Chef Baker, with 2 bowls (5L and 3.5L capacity) and 1200W of power.
For baking the cake, the Kaiser loaf pan is excellent, it bakes evenly and is non-stick.
To puree the pumpkin, I used the very handy chopper attachment of my Braun MultiQuick 7 Hand Blender.
Read my review for GialloZafferano on the Hand Blender “Braun MQ9045 MultiQuick 9” .
You can purchase all the above-recommended products on Amazon at a special price, by clicking on the related links above.
How to store Pumpkin Bread?
The pumpkin bread stays very soft for 3-4 days at room temperature, but it can also be placed in the fridge and lasts a week.
The pumpkin bread can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving; it can also be easily frozen in slices, individually wrapped in plastic wrap.
