Perfect Pumpkin Spice Bread - Rise and Bake with Julie

Prep:5

Cook:1

Total:1 5

Yield: slices

Ingredients

1 cup pumpkin puree 240 g
2 large eggs, beaten
½ cup salted butter, melted & cooled 115 g
½ cup water 120 g
1 ½ cup granulated sugar 300 g
1 ⅔ cup unbleached all-purpose flour, spooned & leveled 250 g
1 tsp baking soda
¼ tsp baking powder
½ tsp ground cloves
½ tsp ground cinnamon
½ tsp nutmeg
½ tsp salt

Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) with the rack in the center.
Prepare the Pan(s): Grease a 9x5-inch loaf pan with non-stick cooking spray or line with parchment paper, leaving overhang for easy removal. For mini loaf pans, prepare 3-4 pans similarly.
Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, 2 beaten eggs melted and cooled butter, and water until smooth and fully combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour granulated sugar, baking soda, baking powder, ground cloves, ground cinnamon, ground nutmeg, 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 9x5-inch loaf pan, filling about ⅔ full. For mini loaf pans, divide batter evenly among 3-4 pans, filling each about ⅔ full. Smooth the top(s) with a spatula.
Bake: For a standard 9x5-inch loaf, bake for 55-65 minutes. For mini loaves, bake for 20-25 minutes. Bread is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil.
Cool: Remove pan(s) from the oven and place on a cooling rack for 10-15 minutes. Gently remove bread from pan(s) using parchment overhang or by gently running a knife around the edges. 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, with butter, or as desired.
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.

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!

Nutrition

Servings: slices

Calories: 357kcal