Perfect Pumpkin Spice Bread - Rise and Bake with Julie

Prep Time:5

Cook Time:1

Total Time:1 5

Servings: slices

Author: Julie Gavin

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Ingredients

1 c. (240 g) pumpkin puree
2 large eggs beaten
½ c. (113 g) salted butter melted and cooled
½ c. (120 g) water
2 c. (250 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 ¼ c. (250 g) granulated sugar
1 tsp. baking soda
¼ tsp. baking powder
¾ tsp. ground cinnamon
¾ tsp. ground nutmeg
½ tsp. ground cloves
¼ tsp. ground ginger
½ tsp. salt

Instructions

Preheat the Oven: Preheat oven to 375°F (190°C) with the rack in the center.
Prepare the Pan(s): Grease a 8½x4½ -inch loaf pan with non-stick cooking spray. For mini loaf pans, prepare 3-4 pans similarly.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, beaten eggs, melted and cooled butter, and water until smooth and fully combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt until evenly mixed.
Combine the Wet & Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring with a whisk or spatula until just combined. Do not overmix; a few small lumps are okay.
Fill the Pan(s): Pour the batter evenly into the prepared pans, filling about ¾ full. Smooth the top(s) with a spatula and run a knife along the center length for a domed top.
Bake: For a standard loaf, bake at 375°F (190°C) for 25 minutes and reduce the oven to 350ªF (175°C) for an additional 30-40 minutes. For mini loaves, bake at 375°F (190°C) for 15 minutes and reduce the oven to 350°F (175°C) for an additional 10-15 minutes. Bread is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs.
Cool: Remove pan(s) from the oven and place on a cooling rack for 10-15 minutes. Gently remove bread from pan(s). Transfer to the cooling rack to cool completely, about 2 hours.
Serve: For best slicing, wrap cooled bread tightly in plastic wrap or place in an airtight container and let rest for 4-6 hours (or overnight). Slice with a serrated knife. Serve plain or with butter.
Storage: Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to 1 week or freeze (wrapped tightly in plastic and foil) for up to 3 months. Thaw at room temperature before serving.

Video

Notes

Butter Swap: Melted butter adds depth compared to oil. Cool it slightly for best results.
Pan Size Matters: Stick to recommended sizes for even baking. Check doneness early to avoid over-baking.
Spice it Up: Feel free to add a pinch of ginger or allspice for extra warmth, but the current blend is perfect as is!