Pumpkin Cinnamon Loaf Bake

This sweet and spiced pumpkin bread fills your kitchen with cozy scents and bakes up perfectly tender every time The recipe is reliable enough for first timers and special enough for any fall or winter gathering

My family devours this bread as soon as it comes out of the oven The texture is spot on and I always get recipe requests from friends after I share a slice

Ingredients

• All purpose flour: gives the loaf its soft crumb and classic texture Select a brand you trust for best results
• Cinnamon: brings warmth and spice You want fresh ground for the boldest flavor
• Baking soda: ensures a good rise and keeps the bread light
• Baking powder: adds an extra lift to the crumb Read expiration dates since old powder will not puff your loaf
• Salt: balances the sweetness Go for a fine sea salt for even mixing
• Sugar: sweetens and helps brown the crust Opt for granulated white
• Vegetable oil: keeps the bread moist Use a mild oil so the pumpkin shines
• Large eggs: add richness and structure Look for fresh eggs at room temperature
• Vanilla extract: boosts aroma Choose real vanilla for the best finish
• Shredded fresh pumpkin: makes the loaf super moist and tender Pie or sugar pumpkins are best If you use canned drain it well
• Toasted pumpkin seeds: give crunch and nutty flavor Toast them lightly to deepen taste

Step-by-Step Instructions

Prepare the pan:

Set your oven to three hundred twenty five degrees Fahrenheit Butter and flour the loaf pan well or use a nonstick pan to avoid sticking

Mix the dry ingredients:

Sift the flour cinnamon baking soda baking powder and salt into a large bowl Sifting is not just about smoothness it aerates the flour and distributes the spices

Blend the wet ingredients:

In a second bowl whisk together the sugar vegetable oil eggs and vanilla until totally smooth and creamy This step helps break down the eggs and get you a uniform crumb

Combine the mixtures:

Pour the wet mixture into the dry ingredients Gently fold them together until just barely mixed Overmixing will make your bread tough so go slow

Add pumpkin and seeds:

Carefully fold in the shredded fresh pumpkin and toasted pumpkin seeds so they are evenly mixed throughout The batter should be thick and flecked with pumpkin

Bake:

Spoon the batter into your prepared loaf pan and smooth the top with a spatula Bake for one hour and fifteen minutes You want a knife inserted into the middle to come out clean If you are making muffins bake for thirty minutes at the same temperature

Cool the bread:

Let the bread sit in the pan for fifteen minutes before turning it onto a rack to cool completely This helps it firm up and makes slicing much easier

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Pumpkin is my secret favorite in fall recipes because it makes bakes so plush To me the best moment is slicing the warm loaf and hearing my kids rush into the kitchen asking for a thick end piece

Storage Tips

Cool the loaf completely before wrapping up Keep it in a sealed bag at room temperature for two days For longer storage slice and freeze between layers of wax paper The bread thaws quickly perfect for lunchboxes

Ingredient Substitutions

You can switch half the flour to whole wheat if you want extra fiber Try walnuts or pecans instead of pumpkin seeds for a new flavor If you only have canned pumpkin be sure it is one hundred percent pumpkin puree and drain any extra liquid

Serving Suggestions

Serve warm with a pat of salted butter or a dollop of cream cheese Spread a little orange marmalade for a sweet twist This bread is also wonderful toasted for breakfast with your favorite coffee or tea

Cultural Note

Pumpkin bread is classic in North American homes especially through fall holidays It is a cozy way to share the harvest and makes a thoughtful homemade gift

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Recipe FAQs

→ Can I use canned pumpkin instead of fresh?

Yes, canned pumpkin can be substituted for fresh. Be sure to use pure pumpkin purée and drain excess moisture if needed.

→ How do I make muffins instead of a loaf?

Spoon batter into muffin tins and bake at 325°F for about 30 minutes, or until a toothpick comes out clean.

→ What can I substitute for vegetable oil?

You may replace vegetable oil with melted butter, canola oil, or an equal amount of applesauce for a lighter option.

→ Do I need to toast the pumpkin seeds?

Toasting enhances flavor and crunch, but you may use raw seeds if desired. Toasted seeds add a deeper nutty note.

→ Can this loaf be frozen?

Yes, allow to cool completely, wrap tightly, and freeze for up to three months. Thaw at room temperature before serving.

→ How should the loaf be stored?

Wrap the loaf in plastic or keep in an airtight container at room temperature for up to three days for best freshness.