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- 1 cup pumpkin puree (canned or homemade) - 2 cups all-purpose flour - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil - 4 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped nuts (optional: walnuts or pecans) - 1/2 cup chocolate chips (optional) When I think of Grandma's pumpkin bread, I picture warm, cozy kitchens. This recipe brings back sweet memories. Each ingredient plays a part in making this bread special. Pumpkin puree is the star. It gives the bread its rich color and flavor. You can use canned or make your own. Just roast fresh pumpkin, scoop it out, and blend until smooth. Next is the flour. All-purpose flour gives the bread a soft texture. It holds everything together nicely. The sugars add sweetness. Granulated sugar gives a light, sweet base. Brown sugar adds moisture and a hint of caramel flavor. Vegetable oil keeps the bread moist. Eggs help bind everything and add richness. Vanilla extract brings warmth and depth to the taste. Baking soda and baking powder are important for rising. They help create a light and airy loaf. Spices like cinnamon, nutmeg, and ginger add warmth and a cozy aroma. Salt balances the sweetness, making each bite perfect. For a fun twist, you can add nuts or chocolate chips. They add texture and extra flavor. I love walnuts for a nutty crunch or chocolate for a sweet surprise. Gather these ingredients, and you’re ready to create a warm treat that fills the heart and home. - Preheat your oven to 350°F (175°C). - Grease and flour two 9x5-inch loaf pans, or line them with parchment paper. - In a large bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Use a whisk to blend this until smooth. - In another bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This helps spread out the dry ingredients. - Slowly fold the dry mix into the wet mix using a spatula. Mix gently until just combined; a few lumps are okay. - If you like, add in chopped nuts or chocolate chips now. Fold them in carefully to keep the batter light. - Divide the batter evenly between the two loaf pans, smoothing the tops. - Bake the loaves for 60-70 minutes. Check with a toothpick; it should come out clean when the bread is done. - Let the loaves cool in the pans for 10 minutes. Then, move them to a wire rack to cool fully. To make Grandma's classic pumpkin bread just right, watch out for a few key points. - Avoiding overmixing: When you mix the dry and wet ingredients, do it gently. Overmixing can make the bread tough. It’s okay if there are small lumps. They will bake out nicely. - Ensuring even baking: Place your loaf pans in the center of the oven. This helps the heat circulate. Rotate the pans halfway through baking for even cooking. Presentation can make your pumpkin bread even more inviting. - Presentation tips: Slice the warm bread and serve it on a nice plate. For a special touch, spread butter on each slice. You can sprinkle a little cinnamon on top for extra flavor. - Pairing options with beverages: This bread goes well with hot drinks. Try serving it with tea or coffee. A warm drink makes the bread feel even cozier. Keeping your pumpkin bread fresh is easy if you follow these steps. - How to store leftover bread: Wrap the bread in plastic wrap or foil. Place it in an airtight container. This helps keep it moist for up to four days. - Reheating instructions: To warm up leftover slices, place them in a toaster or microwave. Heat them for just a few seconds. This makes them taste fresh and delicious again. {{image_4}} You can make Grandma's pumpkin bread even better with a few tweaks. One easy way is to add spices. Try including cloves or allspice for a warm, cozy flavor. Just a pinch can enhance the taste. You can also swap out the nuts. While walnuts and pecans are great, you could try almonds or hazelnuts. Each nut brings its own crunch and flavor. Just make sure to chop them up before adding. If you need a gluten-free option, use a gluten-free flour mix. Many brands offer good blends that work well in baking. Just check that the mix has xanthan gum. This will help your bread rise and hold together. For a vegan version, replace eggs with flaxseed meal or applesauce. Mix one tablespoon of flaxseed with three tablespoons of water for each egg. Let it sit for a few minutes to thicken. You can also use almond or coconut milk instead of regular milk, and swap the oil for a vegan butter. These simple changes can make the recipe fit your needs while keeping it delicious. This pumpkin bread recipe comes from my grandma. She made it every fall. The smell filled our home. It felt warm and cozy. I remember helping her mix the batter. I would sneak bites of pumpkin puree. She always laughed and said I had to save some for the bread. This recipe has been passed down through generations. Each family member adds their twist. Some add nuts; others, chocolate chips. But the base remains the same. It's a simple and sweet bread. I love how it brings us together. We bake this bread on special days. Thanksgiving is a big one. It pairs well with our turkey feast. We also make it for birthdays and family gatherings. Each slice sparks joy and laughter. Sometimes we bake it just for fun. I often make it with friends. We sip warm tea and share stories. Each bite is a memory. This bread is more than a recipe; it's a family hug. Yes, you can use fresh pumpkin. Just roast it first. Scoop the flesh and puree it until smooth. This gives a fresh taste to your bread. If your bread is dense, you might have overmixed the batter. Try using less flour next time. Also, check your baking soda for freshness, as old baking soda can affect rise. Pumpkin bread can last about four days at room temperature. Store it in an airtight container to keep it fresh longer. You can also refrigerate it for a week. Absolutely! Wrap the bread tightly in plastic wrap. Then, place it in a freezer bag. It can stay fresh in the freezer for up to three months. You can use applesauce or melted butter instead of oil. Applesauce will keep your bread moist while adding a subtle sweetness. This blog post shared a simple pumpkin bread recipe with key ingredients and steps. You learned how to prepare the batter, bake it, and store any leftovers. I also provided tips for perfecting your bread and ideas for fun variations. Remember, baking is a joyful experience that brings people together. Every loaf is a chance to create warm memories, whether it’s sharing with friends or enjoying at home. Happy baking!

Grandma's Classic Pumpkin Bread

Fall in love with the comforting flavors of Grandma's Cozy Pumpkin Bread! This delightful recipe features pumpkin puree, warm spices, and options for nuts or chocolate chips, making it a perfect treat for any season. With just a few simple steps, you can whip up a loaf that’s sure to be a family favorite. Click through for the full recipe and start your baking adventure today! Enjoy warm slices with a cup of tea or coffee!
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Ingredients
  

1 cup pumpkin puree (canned or homemade)

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped nuts (optional: walnuts or pecans)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour two 9x5-inch loaf pans, or for convenience, line them with parchment paper to ensure easy removal after baking.

    In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Use a whisk to blend the mixture until it becomes creamy and well incorporated.

      In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. This step ensures even distribution of the dry ingredients and prevents clumping.

        Gradually fold the dry ingredient mixture into the wet ingredients. Use a spatula to gently mix until just combined—be careful not to overmix, as this could make the bread denser; a few lumps are perfectly fine.

          If you're adding nuts or chocolate chips, gently fold them into the batter at this stage, distributing them evenly without overworking the batter.

            Evenly divide the batter between the two prepared loaf pans, smoothing the tops with a spatula.

              Bake in your preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaves comes out clean. This indicates that your pumpkin bread is perfectly cooked.

                Once baked, remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely before slicing.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 16 slices

                    - Presentation Tips: Serve the pumpkin bread warm and sliced, generously spread with butter if desired. For an extra touch, sprinkle a dash of cinnamon on top before serving. It pairs wonderfully with a steaming cup of tea or coffee, making for a perfect cozy treat!