Pumpkin Honey Bread
Embrace the cozy flavors of fall with this irresistibly moist and aromatic Pumpkin Honey Bread! Made with pure pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and sweetened naturally with golden honey, this recipe strikes the perfect balance between wholesome and indulgent. A splash of vanilla and optional chopped nuts like pecans or walnuts add depth and texture, while a touch of milk ensures the batter bakes into a soft, tender loaf every time. Perfect for breakfast, an afternoon snack, or even dessert, this quick bread pairs beautifully with a smear of butter or cream cheese. Ready in just over an hour, this easy recipe is a true celebration of autumn's best flavors, making it a must-try for pumpkin lovers everywhere!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 1 cup Pumpkin puree (unsweetened)
- 0.5 cup Honey
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Milk
- 0.5 cup Chopped nuts (optional, e.g., pecans or walnuts)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined. Set the dry ingredients aside.
In another bowl, whisk together the pumpkin puree, honey, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix. If the batter seems too thick, stir in the milk to loosen it slightly.
If using nuts, fold them into the batter at this stage.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Slice and serve plain, or with butter or cream cheese for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2895 mg | 126% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 110.4 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 291 mg | 22% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1628 mg | 35% | |
*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.
