![\"Front](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Bread-Vertical-1.jpg\")
<\/figure>\nA Budget-Friendly Bake That Doesn’t Skimp on Flavor<\/h2>\n
From the moment I started developing this recipe, I knew I wanted the warm spices to really stand out. I’ve had one too many pumpkin breads that smell amazing but taste surprisingly flat! That’s why I take two extra minutes to gently warm the cinnamon and pumpkin pie spice in oil. This unlocks a deeper, cozier flavor and makes the kitchen smell amazing before the loaves even reach the oven.<\/p>\n
But the spices aren’t the only part of this recipe I was super intentional about. Making baked goods at home is one of the easiest ways to save money (and this pumpkin bread works out way cheaper than buying one slice at a certain well-known coffee shop 😉). But I know baking from scratch can feel a little tricky, so I kept the method simple. Even with that extra blooming step, I made sure every ingredient earned its place. I use oil and brown sugar to keep the crumb soft and tender, plus a splash of apple juice (or cider!) for an extra fall kick. The whole recipe comes together without a mixer, and the batter is easy to customize with your favorite add-ins. Fold in dark chocolate or butterscotch chips if you’re feeling wild, or leave it plain. Either way, you get two delicious loaves from one can of pumpkin and a few pantry staples!<\/p>\n
Recipe Success Tips<\/span><\/h2>\n\n\n\n- Bloom the spices gently. <\/strong>Blooming the spices gives these loaves a deeper, more robust flavor, and it’s really simple to do! Warm the oil over medium-low heat, but don’t let it bubble or smoke. Whisk in the spices, then immediately remove the pan from the heat. Oil that’s too hot can scorch ground spices and make them taste bitter. If that happens, start again. The spices only cost a few cents, and a fresh batch will give both loaves the warm flavor we’re after!<\/li>\n
- Build the pumpkin spice flavor you want.<\/strong> Making pumpkin bread from scratch means you can tailor the flavor to your taste. I use premixed pumpkin pie spice for a rounded pumpkin pie<\/a>-inspired flavor, then add extra cinnamon to give the loaves a strong backbone. The ginger in the seasoning adds zip, while nutmeg, cloves, and allspice add depth. You can also use our homemade pumpkin pie spice<\/a> and adjust it to suit your taste. Keep the cinnamon, but feel free to replace any cloves or allspice you dislike with more cinnamon or ginger.<\/li>\n
- Measure the flour carefully.<\/strong> Scooping flour straight from the bag packs too much into the measuring cup. That extra flour can leave your pumpkin bread tasting floury, dry, or dense. I fluff the flour first, spoon it lightly into the cup, and sweep the top flat with a knife.<\/li>\n
- Stop mixing as soon as the flour disappears. <\/strong>Overmixing once you add the dry ingredients to the wet develops more gluten in the batter, which can turn a tender pumpkin loaf dense and chewy. I add the dry ingredients gradually and whisk gently. Once the batter is combined and you can only see a few lumps, put down the whisk!<\/li>\n
- Canned pumpkin gives the most consistent results.<\/strong> I prefer canned pure pumpkin because its thickness and moisture level are fairly predictable. Homemade pumpkin purée will also work, but it can be much more watery. Blend it until smooth, then strain it through a cheesecloth lined fine-mesh strainer until it resembles the canned version. I actually use this method in my pumpkin cookies<\/a> to remove excess moisture. Measure out 15 oz. after straining.<\/li>\n
- Don’t overbake! <\/strong>I tested this recipe in both metal and glass 9×5-inch loaf pans, and both worked perfectly fine! The loaf in a glass pan may need a little longer. Also, a dark metal pan can cause the edges to brown slightly more. Start checking the loaves at 60 minutes. If the tops are getting too dark before the centers are ready, cover them loosely with foil. The loaves are done when a thin knife inserted through the center crack comes out without any wet batter.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
<\/span><\/div>\n![\"Front](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2022\/10\/BTS-Photo-Pumpkin-Bread-Jess.jpg\")
Jess Rice slicing a homemade pumpkin loaf in our Nashville test kitchen!<\/em><\/figcaption><\/figure>\n\nHow to Serve Pumpkin Bread<\/span><\/h2>\n\n\nI recommend you let your loaves cool in their pans for 15 minutes after they come out of the oven. The crumb is still very soft at this point and needs a few minutes to set, then you can carefully transfer them to a wire rack to finish cooling. This allows air to circulate underneath so the bottoms don’t become damp. However<\/em>, my family also loves eating this pumpkin bread warm, straight from the pan! You might not get the neatest slices that way, but it still tastes amazing, so do whatever makes sense to you.<\/p>\nThis bread is absolutely delicious on its own with a cup of coffee. I also love it with a glass of cold brew<\/a> to recreate my favorite coffee-shop order at home (for way less!). A warm slice spread with butter is also hard to beat, BUT for the ultimate pumpkin spice treat, I love serving it with my homemade pumpkin butter<\/a>. Cream cheese, apple butter, maple butter, or honey are all delicious options, too.<\/p>\n![\"Overhead](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2022\/10\/5-Pumpkin-Bread-Pumpkin-Spread-Slice.jpg\")
Shown here with my homemade pumpkin butter.<\/em><\/figcaption><\/figure>\n<\/div>\n<\/div>\n<\/span><\/div>\n
- \n
- Bloom the spices gently. <\/strong>Blooming the spices gives these loaves a deeper, more robust flavor, and it’s really simple to do! Warm the oil over medium-low heat, but don’t let it bubble or smoke. Whisk in the spices, then immediately remove the pan from the heat. Oil that’s too hot can scorch ground spices and make them taste bitter. If that happens, start again. The spices only cost a few cents, and a fresh batch will give both loaves the warm flavor we’re after!<\/li>\n
- Build the pumpkin spice flavor you want.<\/strong> Making pumpkin bread from scratch means you can tailor the flavor to your taste. I use premixed pumpkin pie spice for a rounded pumpkin pie<\/a>-inspired flavor, then add extra cinnamon to give the loaves a strong backbone. The ginger in the seasoning adds zip, while nutmeg, cloves, and allspice add depth. You can also use our homemade pumpkin pie spice<\/a> and adjust it to suit your taste. Keep the cinnamon, but feel free to replace any cloves or allspice you dislike with more cinnamon or ginger.<\/li>\n
- Measure the flour carefully.<\/strong> Scooping flour straight from the bag packs too much into the measuring cup. That extra flour can leave your pumpkin bread tasting floury, dry, or dense. I fluff the flour first, spoon it lightly into the cup, and sweep the top flat with a knife.<\/li>\n
- Stop mixing as soon as the flour disappears. <\/strong>Overmixing once you add the dry ingredients to the wet develops more gluten in the batter, which can turn a tender pumpkin loaf dense and chewy. I add the dry ingredients gradually and whisk gently. Once the batter is combined and you can only see a few lumps, put down the whisk!<\/li>\n
- Canned pumpkin gives the most consistent results.<\/strong> I prefer canned pure pumpkin because its thickness and moisture level are fairly predictable. Homemade pumpkin purée will also work, but it can be much more watery. Blend it until smooth, then strain it through a cheesecloth lined fine-mesh strainer until it resembles the canned version. I actually use this method in my pumpkin cookies<\/a> to remove excess moisture. Measure out 15 oz. after straining.<\/li>\n
- Don’t overbake! <\/strong>I tested this recipe in both metal and glass 9×5-inch loaf pans, and both worked perfectly fine! The loaf in a glass pan may need a little longer. Also, a dark metal pan can cause the edges to brown slightly more. Start checking the loaves at 60 minutes. If the tops are getting too dark before the centers are ready, cover them loosely with foil. The loaves are done when a thin knife inserted through the center crack comes out without any wet batter.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
<\/span><\/div>\n
Jess Rice slicing a homemade pumpkin loaf in our Nashville test kitchen!<\/em><\/figcaption><\/figure>\n \nHow to Serve Pumpkin Bread<\/span><\/h2>\n
\n\nI recommend you let your loaves cool in their pans for 15 minutes after they come out of the oven. The crumb is still very soft at this point and needs a few minutes to set, then you can carefully transfer them to a wire rack to finish cooling. This allows air to circulate underneath so the bottoms don’t become damp. However<\/em>, my family also loves eating this pumpkin bread warm, straight from the pan! You might not get the neatest slices that way, but it still tastes amazing, so do whatever makes sense to you.<\/p>\n
This bread is absolutely delicious on its own with a cup of coffee. I also love it with a glass of cold brew<\/a> to recreate my favorite coffee-shop order at home (for way less!). A warm slice spread with butter is also hard to beat, BUT for the ultimate pumpkin spice treat, I love serving it with my homemade pumpkin butter<\/a>. Cream cheese, apple butter, maple butter, or honey are all delicious options, too.<\/p>\n
Shown here with my homemade pumpkin butter.<\/em><\/figcaption><\/figure>\n<\/div>\n<\/div>\n <\/span><\/div>\n
- Build the pumpkin spice flavor you want.<\/strong> Making pumpkin bread from scratch means you can tailor the flavor to your taste. I use premixed pumpkin pie spice for a rounded pumpkin pie<\/a>-inspired flavor, then add extra cinnamon to give the loaves a strong backbone. The ginger in the seasoning adds zip, while nutmeg, cloves, and allspice add depth. You can also use our homemade pumpkin pie spice<\/a> and adjust it to suit your taste. Keep the cinnamon, but feel free to replace any cloves or allspice you dislike with more cinnamon or ginger.<\/li>\n
![\"Front](\"https:\/\/www.budgetbytes.com\/wp-content\/uploads\/2022\/10\/3-Pumpkin-Bread-Front-160x160.jpg\")
<\/div>\n<\/div>\n