Pumpkin Breakfast Bread
Warm, spiced, and irresistibly moist, Pumpkin Breakfast Bread is the ultimate autumn-inspired treat to kickstart your day. This easy-to-make loaf combines pure pumpkin puree with cozy spices like cinnamon, nutmeg, ginger, and cloves, creating a flavor-packed bread that's perfect for fall mornings. Sweetened with a mix of granulated and brown sugars and enriched with melted butter, each bite is velvety and satisfying. Customize this versatile recipe by folding in crunchy nuts or melty chocolate chips for added texture and decadence. With just 15 minutes of prep time and a fragrant 50-minute bake, this loaf is ideal for breakfast, brunch, or a teatime snack. Serve it as-is or slather it with butter or cream cheese for an extra special touch.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 0.5 cup unsalted butter, melted
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.25 cup milk (any kind)
- 0.5 cup chopped nuts (optional, e.g., pecans or walnuts)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or nonstick spray. Optionally, line it with parchment paper for easier removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until smooth.
Add the pumpkin puree to the wet mixture and whisk until fully combined.
Mix in the eggs, one at a time, followed by the vanilla extract and milk. Whisk until the mixture is smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix; stir just until combined.
If using nuts or chocolate chips, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as-is, or with a smear of butter or cream cheese for added indulgence.
Nutrition Facts
Calories |
4045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 598.3 g | 218% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 373.8 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 508 mg | 39% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2202 mg | 47% | |
*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.
