Spiced Pumpkin Perfection: Heavenly Homemade Pumpkin Bread Recipe

Pumpkin Bread Recipe 🎃🍞

Overview:

This Pumpkin Bread recipe is a delightful treat, perfect for those cozy autumn evenings or any time you’re craving something warmly spiced and comforting. 🍂 It yields two loaves, ensuring you have plenty to share or save for later. With just the right balance of sweetness and spice, it’s a true crowd-pleaser!

Nutritional Information:

• Calories: 3675.5
• Fat Content: 157.6g
  • Saturated Fat: 23g
• Cholesterol Content: 423mg
• Sodium Content: 6700.6mg
• Carbohydrate Content: 535g
  • Fiber: 21.4g
  • Sugar: 334.2g
• Protein Content: 51g

Ingredients:

• 3 1/2 cups all-purpose flour
• 3 cups granulated sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 4 large eggs
• 1 cup water
• 1 can (15 ounces) canned pumpkin
• 1 cup raisins

Equipment Needed:

• 2 loaf pans (9×5-inch)
• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Sifter
• Oven

Instructions:

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

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2. Prepare loaf pans: Grease and flour 2 loaf pans (9×5-inch) to prevent sticking.

3. Sift dry ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside for later.

4. Prepare wet ingredients: In a large mixing bowl, beat the eggs until light and fluffy.

5. Add in liquids: To the beaten eggs, add the oil, water, and canned pumpkin. Blend the mixture until smooth and well combined.

6. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

7. Fold in raisins: Gently fold in the raisins until evenly distributed throughout the batter. This will add a burst of sweetness in every bite!

8. Fill loaf pans: Pour the batter evenly into the prepared loaf pans, filling them about halfway. This allows room for the bread to rise as it bakes.

9. Bake: Place the filled loaf pans in the preheated oven. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool and serve: Once done, remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the loaves to a wire rack to cool completely before slicing.

Serving Suggestions:

• Enjoy a slice of this Pumpkin Bread with a hot cup of coffee or tea for a cozy breakfast.
• Serve it as a dessert, warmed up and topped with a dollop of whipped cream or vanilla ice cream.
• Wrap slices individually for a quick grab-and-go snack during the day.
• Share with friends and family as a thoughtful homemade gift during the fall season.

Storage:

• Store leftover Pumpkin Bread in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Tips:

• For an extra boost of flavor, add a teaspoon of vanilla extract to the batter.
• If you prefer a nutty crunch, fold in 1 cup of chopped walnuts or pecans along with the raisins.
• Don’t have canned pumpkin? You can use homemade pumpkin puree as a substitute.
• To check for doneness, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, it’s ready!

Enjoy every bite of this homemade Pumpkin Bread, filled with the warm flavors of fall and the joy of baking from scratch! 🍁🍞