This no knead holiday pumpkin bread is the perfect addition to your fall baking repertoire! It's incredibly simple to make, requiring no kneading or fancy equipment, yet it yields a perfectly moist, fragrant loaf full of seasonal spices and pumpkin goodness. Whether you’re preparing for a holiday feast or just want a slice of cozy comfort, this pumpkin bread will quickly become a favorite.
Key Information
- Preparation Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Number of Servings: 8 slices
- Serving Size: 1 slice per serving
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 3g
- Carbohydrates: 35g
- Fat: 8g
- Sodium: 180mg
- Fiber: 2g
- Sugar: 15g
Note: This bread is rich in flavor and nutrients, with pumpkin providing a good source of fiber and vitamins.
Ingredients List
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/2 cup (120ml) canned pumpkin puree
- 2 large eggs
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Detailed Method of Preparation
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper.Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Make sure all the dry ingredients are evenly mixed.Combine Wet Ingredients:
In another bowl, whisk the granulated sugar, brown sugar, and pumpkin puree until smooth. Add the eggs, oil, milk, and vanilla extract. Stir until fully combined.Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix! The batter will be thick, which is perfect for a moist bread.Add Nuts (Optional):
Gently fold in the chopped walnuts or pecans if you’re using them. This adds a nice crunch and flavor, but you can skip it for a smoother texture.Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.Cool and Serve:
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled, or enjoy warm with a spread of butter.
Tips for Culinary Success
Make Ahead Tip: This pumpkin bread tastes even better the next day! Make it ahead of time and store it in an airtight container to allow the flavors to meld.
Add-ins Galore: For added texture and flavor, try mixing in raisins, dried cranberries, or chocolate chips. You can also swap the nuts for seeds, like sunflower or pumpkin seeds.
For a Vegan Version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk like almond or oat milk.
Pumpkin Puree: Ensure you use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. If you're using fresh pumpkin, cook and puree it first.
Frequently Asked Questions (FAQs)
1. Can I make this recipe in advance?
Yes! This pumpkin bread keeps well in an airtight container at room temperature for up to 4 days. It can also be frozen for up to 3 months.
2. Can I double this recipe for a larger batch?
Absolutely! Just double the ingredients and bake in two loaf pans or a larger pan. You may need to adjust the baking time slightly, so check the bread with a toothpick after 55 minutes.
3. Can I use gluten-free flour?
Yes! You can substitute a 1:1 gluten-free all-purpose flour for the regular flour in this recipe. The texture may be slightly different, but it will still be delicious.
4. Can I substitute the oil with butter?
Yes! You can substitute the vegetable oil with an equal amount of melted butter for a richer flavor.