The Pumpkin Bread That Feels Like a Hug Recipe

Introduction

This pumpkin bread feels like a warm hug on a chilly day. Soft, moist, and filled with cozy spices, it’s a perfect treat for breakfast or an afternoon snack. Simple to make and wonderfully comforting, it’s sure to become a favorite in your kitchen.

Ingredients

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• ½ cup walnuts or pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, salt, granulated sugar, and brown sugar.
3. Step 3: In another bowl, combine the pumpkin puree, eggs, oil, and vanilla extract until smooth.
4. Step 4: Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the loaf tender.
5. Step 5: If desired, fold in the walnuts or pecans for added crunch.
6. Step 6: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the bread to cool in the pan before slicing and serving.

Tips & Variations

• For a richer flavor, substitute vegetable oil with melted butter.
• Add a handful of chocolate chips for a sweeter twist.
• Use canned pumpkin puree for convenience or make your own by roasting fresh pumpkin.
• Try adding a pinch of nutmeg or cloves along with the cinnamon for deeper spice flavor.
• For a nut-free version, simply omit the walnuts or pecans.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option if you don’t have fresh pumpkin on hand.

What can I substitute for vegetable oil?

You can replace vegetable oil with an equal amount of melted butter for a richer taste or use mild-flavored oils like canola or sunflower oil.

The Pumpkin Bread That Feels Like a Hug Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

This comforting pumpkin bread recipe combines sweet pumpkin puree and warm spices to create a tender, moist loaf that feels like a warm hug. Perfect for fall or anytime you crave a cozy treat, this bread is easy to make and can be enhanced with crunchy nuts.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar

Wet Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• ½ cup vegetable oil (or melted butter)
• 1 tsp vanilla extract

Optional

• ½ cup walnuts or pecans, chopped

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure the bread doesn’t stick during baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, granulated sugar, and brown sugar until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, blend the pumpkin puree, eggs, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Gently fold the wet pumpkin mixture into the dry ingredients just until combined. Avoid overmixing to keep the bread tender.
5. Add Nuts (Optional): If using, fold in the chopped walnuts or pecans to add texture and flavor.
6. Pour and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the pumpkin bread to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

• Use canned or homemade pumpkin puree for best results.
• To make this bread dairy-free, use vegetable oil instead of butter.
• For extra moisture, you can add ¼ cup of unsweetened applesauce or yogurt.
• Store leftover bread tightly covered at room temperature for up to 3 days or freeze slices for longer storage.
• Adjust baking time slightly if using a different size loaf pan or mini loaf pans.

Keywords: pumpkin bread, fall recipe, pumpkin puree, quick bread, cinnamon bread, moist bread, easy pumpkin loaf