Discover the ultimate gluten-free and organic pumpkin bread recipe made from scratch. Perfectly moist and flavorful, it’s a fall favorite!
Deliciously Wholesome and Easy-to-Make Recipe for Fall
This easy pumpkin bread recipe is a delightful fall staple that captures the essence of autumn with its cozy spices and moist texture. Made with simple ingredients, this recipe features 1¾ cups of all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and grated nutmeg, all of which come together to create a deliciously fragrant loaf. The star ingredient, pumpkin puree, adds not only flavor but also moisture, making each slice a treat to savor.
To prepare this scrumptious pumpkin bread, you will need 1⅓ cups of pumpkin puree, 1¼ cups of granulated sugar, ⅔ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. This combination ensures a rich taste and fluffy texture that your family will love. This recipe yields one 9×5 loaf, but feel free to double or triple the ingredients to share with friends or to enjoy throughout the season.
Wholesome Delights: A Heavenly Blend of Autumn Flavors in Every Slice!
welcome to Ashton’s crunchy kitchen today we’re going to be cooking a pumpkin bread I’m so excited cuz I love pumpkin bread and we’re going to be using these beautiful pumpkins I’ve never actually done this before so so here we go first I’m going to cut the top off of this pumpkin and just cut it.
In half and get all the seeds and gunk out of the middle of it now we’re just going to cut it in half all right that was a challenge but we got them in half you going to take all this gunky stuff out of the middle.
then you’re just going to place this thing like this and you just put this in the oven at 350 for 45 minutes okay so the timer just went off for our pumpkin so we’re going to go ahead and take that out so now you want to skin the pumpkin and then put the pumpkin into like a puree.
Machine or I’m just going to use a Ninja blender and this skin just peels right off and this was the only pumpkin that my grocery store had but I read that you really want like smaller pumpkins because they have a richer taste this is just an heirloom Pumpkin we’re working with what we.
Got tastes like pumpkin to me for this recipe I only need one and 1/3 cups of pumpkin puree per loaf I’m going to do two loaves so I’m going to need um two and 2/3 cups I’m just going to go ahead and puree all the pumpkin and if we have any left over we can freeze it and store it for later okay this batch looks like it’s.
Done so I’m just going to pour this into a measuring cup and see how much we got okay so we got about two cups in that first go round let’s just go ahead and put this into a bowl okay so we measured out 601 G I think that’ll be okay so the rest of this pumpkin we’re just going to puree and then freeze it let’s go ahead and.
Mix our dry ingredients together so first we need 3 and 1/2 cups of allpurpose flour or 420 G it’s really important to get this exactly right because too much flour can make your cake too dense and it wouldn’t be good that way if you don’t have a scale make sure to fluff up your flour and when you get it out with your measuring cup level.
It off with like butter knife or something and we are using Bob’s Red Mill allpurpose glutenfree flour okay so that’s 420 G now we want 2 tpoon of baking soda now we need one t teaspoon of baking.
Powder now we need 1 teaspoon of salt now we need four teaspoon of ground cinnamon and now we need a half a teaspoon of ground nutmeg now that we have all of our dry ingredients in the bowl we’re going to whisk them together okay now that that’s whisked.
Together we’re going to put this to the side so we already measured out our 3 and 1/2 cups of pumpkin puree or 600 G so I’m going to put that on the scale and just zero it out now we need 2 and 1/2 cups or 500 g of sugar now we need 1 and 13 cups or 320 M of olive oil now we need 2 teaspoons of vanilla.
extract and now we need four eggs so now that we have our eggs cracked we’re going to add them in now we’re going to whisk all these ingredients together until they’re well combined okay before we move on to pouring our liquid mixture into our our dry mixture let’s oil our pans I’m.
Actually making this pumpkin bread as a birthday gift for one of my aunt-in-law she loves pumpkin she said that she would eat pumpkin dirt if she could so I’m hoping that she loves this as a gift since it’s a gift we’re I’m going to put them in these bread tins and this recipe calls for a 9×5 so the bread that I’m going to be making for myself it’s going.
To be in 9 by five and then the gift I’m going to do two of the pans the gift pans so like I said now we’re just going to oil these pans okay now that we have our p pans Oil we’re going to set them aside we’re going to pour our liquid mixture into.
Our dry mixture and then we’re going to stir it until just combined so the thing here is that you don’t want to over mix it um and there’s a very fine line of over mixing it and under mixing it okay now that we have it mixed we’re going to pour it into our pans okay now that we have these in our pans.
We’re going to pop them in the oven at 350° for about an hour we’ll put tin full over them after 30 minutes all right guys our 30 minutes is up so we’re going to take them out make sure that they’re cooking good and we’re going to put tin full over the top of them and here’s Rowan my baby Andrew dressed him today as you can tell he has.
His camo on with his orange shirt you know boy things okay now that we have them covered we just want to pop them back into the oven for about 30 more minutes our second 30 minutes is up so let’s take these out and make sure that they’re done.
Okay so we’re just going to put our knife in the very center it’s a butter knife to make sure that comes out clean it did those are perfect let’s check the bigger one that was perfect too now we need to get out our wire racks and put them on our wire racks so they can cool off that look.
Hot okay now that we let this pumpkin bread cool I’m going to cut a piece off and try it okay guys now it’s time to try it that’s a thumbs up from me if you like the content that you saw today make sure to give me a thumbs up comment and subscribe to my channel and let me know.
What you want to see more of until next time that’s hot ain’t it
