Indian Summer Pumpkin Bread
Infused with the warm, aromatic spices of cinnamon, cardamom, ginger, and nutmeg, Indian Summer Pumpkin Bread is the perfect fusion of seasonal comfort and bold flavor. This moist and tender loaf is made with vibrant pumpkin puree and enriched with yogurt and vegetable oil, giving it an irresistibly soft crumb. The addition of optional chopped walnuts or pecans and golden raisins adds delightful bursts of texture and sweetness, making every bite truly special. Ready in just 15 minutes of prep and baked to golden perfection in under an hour, this easy pumpkin bread is a must-try for autumn gatherings or cozy mornings with a hot cup of tea. Ideal for pumpkin lovers and spice enthusiasts alike, this recipe is sure to become a seasonal favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional, such as walnuts or pecans)
- 0.5 cup golden raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground cardamom, ground ginger, and ground nutmeg. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, and plain yogurt. Mix until smooth and well incorporated.
Add the eggs, one at a time, to the wet mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined. Do not overmix to ensure a tender crumb.
If using, fold in the chopped nuts and golden raisins for added texture and flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 44.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
