Pumpkin Bread Recipe

It’s officially pumpkin season! I absolutely love pumpkin season and watching the change in seasons slowly sneak in from Summer to Fall. Change is a good thing! Now it is time to change up what I’ve been cooking and use seasonal ingredients that makes me feel all warm and fuzzy.I love pumpkin season and everything pumpkin! Does that mean I go out and buy pumpkin tissue paper and pumpkin flavored everything? No.

Yes I love pumpkins, but I love it in their purest form. I don’t want any of the synthetic stuff that claim to be pumpkin or pumpkin spice. The best thing I can do for myself, my family and you is to keep pumpkin flavors in their purest form, make delicious home cooked meals with actual pumpkins and warm spices, and share them with you.

Pumpkin bread is actually one of my top favorite breads to make. I always make 2 loafs and freeze one loaf. It makes the perfect treat with some tea or coffee and sometimes I will have it for breakfast. One trick I learned after making many countless pumpkin breads is to use fresh spices when possible. So the way I’ve been making pumpkin bread for the past several years is with fresh nutmeg. When I discovered I can actually purchase fresh nutmeg and zest it myself onto my recipes, my whole life changed! You might think I’m exaggerating but you haven’t lived until you use fresh nutmeg versus the already ground version. The difference is like night and day and it is not as intimidating as it sounds (promise). I don’t even buy ground nutmeg anymore because the whole version I purchase is fresh and lasts for a loonggg time. If you are going to get whole nutmeg to zest yourself, make sure you have a zester like this one. Also, to prevent any fingers from getting zested make sure to have a firm, tight grip on the nutmeg before zesting.

My other rule with really, any dessert, is keeping the content of sugar low. Yes, there are alternatives to sugar and just as delicious, and I will occasionally substitute maple syrup or coconut sugar for my dessert recipes, but I am sharing my classic recipe and used organic sugar. If you like pumpkins, do yourself a favor and make this pumpkin bread, you definitely won’t regret it.

Prep Time: 15 minutesBake Time: 1 hour
Serves: 2 loaves (about 12-16 average slices)Total Time: 1 hour +15 minutes
Ingredients
3 1/2 cups of flour (I used Bob’s Redmill)
1 3/4 tsp salt
2 tsp baking soda
1 1/4 tsp ground cinnamon
3/4 tsp freshly ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cloves
4 eggs
1 can pumpkin puree (15oz. can)
1 cup avocado oil
1/3 cup fresh squeezed orange juice (about 2-3 oranges)
1 1/2 cup organic sugar
Instructions
1. Preheat oven to 350F. Grease both pans with avocado oil and add parchment paper across each pan for
2. In a medium mixing bowl, combine flour, salt, baking soda, nutmeg, cinnamon,nutmeg, ginger and cloves. Stir until well combined.
3. In a large mixing bowl mix eggs, pumpkin puree, avocado oil, orange juice, and sugar until well combined.
4. Combine dry mixture with the wet mixture. Stir and pour into 2 greased loaf pans.
5. Bake for 50-60 minutes or until a toothpick inserted at the center of the pumpkin bread comes out clean.

*Disclosure
If you end up liking and purchasing any of the products through my links. I may receive some compensation.
Sharing all of my favorites with you is a joy, and you would be helping me keep the site alive and going.

Published by cookingwithrips

Hello and welcome to my site! My name is Rips and I am thrilled to share my passion with you! I am just a girl who loves to bake and cook. It’s one of my favorite things to do and is rewarding in so many ways! It teaches me to be present and helps me relieve stress. I grew up watching both my parents cook the most delicious food you could possibly imagine! Cooking healthy food for each other was something we did for the ones we cared about. Shortly after, I picked up on that habit. I come from a Mediterranean background and I bring that to a lot of my recipes with lots of modern adaptations. I have been baking and cooking for over 15 years and truly find the most joy in it! I also recently wrote and self published my first recipe book called Ripsy's Recipe's on Amazon (I will link below). Ripsy's Recipes has some amazing healthy recipes with gluten free and vegan options that everyone can enjoy. I really wanted to create an easy to follow, non intimidating healthy recipe book for you to love. It truly is my go-to for quick, healthy, easy, delicious meals! The best part of making food is I get to eat it and feed my loved ones. I am very mindful of the ingredients I use in my recipes; at the same time; I still like to indulge in dessert! My dessert recipes are lower in sugar than in any recipe or store bought dessert you will ever find (and they taste amazing). As a result, my family and I get to enjoy it without the guilt. My greatest joy comes from sharing what I make with the people I care about most, and now, you will have access to that too. I hope you try my recipes and love them as much as my family and I do! Namaste Friends!

2 thoughts on “Pumpkin Bread Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: