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Pioneer Woman Pumpkin Bread

Pioneer Woman Pumpkin Bread

Erin Table for Seven
This homemade pumpkin bread recipe from The Pioneer Woman is very delicious and simple to put together. It has a very moist consistency due to the use of oil, melted butter, and eggs, and it is loaded with various spices like nutmeg, cinnamon, and ginger. It’s extremely easy to make and results in the greatest pumpkin bread you can imagine!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Bread
Cuisine American
Servings 8
Calories 217 kcal

Ingredients
  

  • 1 ½ cups whole wheat pastry flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup canned pumpkin purée
  • ½ cup almond milk or any milk
  • ½ cup cane sugar
  • ¼ cup extra-virgin olive oil
  • 2 eggs
  • 1 teaspoon vanilla

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan measuring 8x4 inches with parchment paper.
  • Combine the following dry ingredients in a medium bowl: flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
  • In a large bowl, use a whisk to thoroughly combine the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla extract until the mixture is completely creamy.
  • Add the dry ingredients to the wet ingredients but be careful not to overmix.
  • After placing the batter in the loaf pan with the help of a spoon, place it in the oven and bake it for 45 to 50 minutes, or until the top is firm when touched and a toothpick inserted into the center of the loaf comes out clean.

Notes

  • Hold off on eating for a while. It may be tempting to consume this loaf as soon as it comes out of the oven, but if you can resist the urge, you will be rewarded for your patience if you wait until it has cooled. As the bread cools, the pumpkin pie spice taste becomes more pronounced, and the bread takes on a texture that is even softer and moister.
  • Create a surplus, then put it in the freezer! This pumpkin bread, like many other types of baked products, keeps quite well! In preparation for speedy breakfasts and snacks all through the fall, I now have a stockpile of slices stashed away in my freezer.
  • Waste not, want not. If you use puree from a can, you will have approximately 3/4 of a cup of the mixture left over. Don’t throw away such an opportunity! Next, you should make pumpkin pancakes, pumpkin muffins, pumpkin French toast, pumpkin waffles, pumpkin cake, or pumpkin cookies!
Recipe Variations
  • Do you enjoy having chocolate, nuts, or fruit included in your pumpkin bread? With this recipe, you are free to let your imagination go wild. Listed below are some ideas to consider:
  • Make it vegan:  Replace the eggs with a mixture consisting of 4 teaspoons of ground flaxseed and 6 tablespoons of warm water. Although this version isn’t nearly as fluffy as the original, it’s still really tasty.
  • Include some crisp elements:  Mix in a half a cup of the chopped nuts of your choice, and then sprinkle some on top. Particularly delicious options are pecans and walnuts.
  • Make it taste like fruit:  The batter would be improved by the addition of a one-half cup of dried cranberries, dried sour cherries, raisins, or chopped dates.
  • Go the chocolate route: Take the path paved with chocolate. Sometimes all you want is a slice of pumpkin bread that’s loaded with chocolate chips that have been allowed to melt. If that’s what you’re looking for, you may include a half cup’s worth of dark chocolate chips into the batter and then sprinkle a few more on top for good measure.
  • If you want the purest taste of pumpkin: you should make your pumpkin puree. This pumpkin season is the perfect time to give homemade pumpkin puree a go if you’ve never done so before. The stuff that comes in the can is tasty, but the sort that you make yourself is even sweeter and overflowing with more complex flavors. Your homemade pumpkin puree can have a higher water content than the sort that comes in cans, depending on the type of pumpkin you use. If the finished product appears watery, reduce the amount of almond milk called for in this recipe by two teaspoons.

Nutrition

Calories: 217kcalCarbohydrates: 32gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.004gCholesterol: 41mgSodium: 358mgPotassium: 165mgFiber: 4gSugar: 14gVitamin A: 4830IUVitamin C: 1mgCalcium: 106mgIron: 2mg
Tried this recipe?Let us know how it was!