No-Knead Pumpkin Bread Simple and Flavorful Recipe

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- 2 cups all-purpose flour - 1 cup pumpkin puree (canned or fresh) - 1/2 cup brown sugar - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice - 1/4 cup vegetable oil - 2 large eggs - Optional: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips You will need simple items for no-knead pumpkin bread. Start with all-purpose flour. Use two cups for the base. Pumpkin puree adds moisture and flavor. One cup is perfect. Brown sugar gives sweetness. You will want half a cup. Salt enhances all the tastes, so use half a teaspoon. Next, add baking soda and baking powder. Each requires half a teaspoon and one teaspoon, respectively. Pumpkin pie spice is the star of the show. Use one tablespoon for that cozy fall taste. For moisture, include vegetable oil. A quarter cup will do. Eggs add richness and help bind everything. Use two large eggs. If you want to make it special, add nuts or chocolate chips. Half a cup of either works well. This list makes a tasty loaf that everyone will love. Start by gathering your ingredients. In a large bowl, whisk together the dry ingredients: - 2 cups all-purpose flour - 1/2 cup brown sugar - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice Mix these well until you see no dry spots. In another bowl, mix your wet ingredients: - 1 cup pumpkin puree - 1/4 cup vegetable oil - 2 large eggs Whisk until the mixture is smooth. Now, pour the wet ingredients into the dry mix. Use a spatula to gently fold them together. Stop mixing when you see some lumps; overmixing can make the bread tough. If you want, fold in: - 1/2 cup chopped walnuts or pecans - 1/2 cup chocolate chips Once mixed, cover your bowl. You can use plastic wrap or a clean kitchen towel. Let it rest for one hour at room temperature. This time allows the flavors to blend well. It also helps with the gluten, making your bread soft. While the batter rests, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. After the hour is up, pour the batter into the pan. Smooth the top with your spatula. Now, it's time to bake! Place the pan in the oven. Bake for 50-60 minutes. To check if it's done, insert a toothpick into the center. It should come out clean. Once baked, take it out and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely. Measuring ingredients correctly is very important. Use a scale for flour if you can. This helps you get the right amount every time. Too much flour can make the bread dense. When mixing, be gentle. Overworking the batter can make the bread tough. Use a spatula to fold the wet and dry ingredients together. It's okay if there are lumps. This will help keep the bread soft. You can boost the flavor with more spices. Try adding extra cinnamon or nutmeg. A splash of vanilla extract can also make it taste great. For toppings, cream cheese spread is a nice choice. You can also sprinkle more pumpkin pie spice on top. This adds a festive look and taste. Serve your pumpkin bread warm or at room temperature. Slice it neatly for guests. You can place it on a pretty platter. Add some fresh herbs for color. A sprinkle of pumpkin pie spice on top makes it festive. This simple touch impresses everyone at your table. {{image_2}} You can easily make this pumpkin bread without nuts. Just skip the walnuts or pecans. For a little crunch, try adding sunflower seeds or pumpkin seeds. They bring a nice texture without the nut allergy risk. To make gluten-free no-knead pumpkin bread, swap all-purpose flour for a gluten-free blend. Use a mix that has xanthan gum for best results. This helps mimic the texture of regular bread. Keep an eye on the baking time, as gluten-free bread may bake faster. Check for doneness a few minutes early. You can change up the spices in this recipe. Try adding cardamom or allspice for a different twist. You could also mix in dried fruits like cranberries or raisins for extra sweetness. For a fun texture, add seeds like chia or flax. Get creative and make this recipe your own! To keep your no-knead pumpkin bread fresh, use the right containers. An airtight container works best. Glass or plastic containers are great choices. If you want to freeze it, wrap the bread tightly in plastic wrap. Then, place it in a freezer bag. This extra layer helps prevent freezer burn. At room temperature, your pumpkin bread lasts about three days. If you store it in the fridge, it can last up to a week. For longer storage, freeze it. When properly wrapped, it can last up to three months in the freezer. To reheat without drying out the bread, use your oven or microwave. For the oven, set it to 350°F (175°C). Place the bread in for about 10-15 minutes. In the microwave, heat it for about 20-30 seconds. Check if it’s warm throughout. Enjoy your warm pumpkin bread! Yes, you can use fresh pumpkin! Using fresh pumpkin gives your bread a vibrant flavor. It also adds a nice texture. To prepare fresh pumpkin, cut it, remove seeds, and roast it until soft. Then, mash it until smooth. This fresh puree can make your bread taste even better than canned. To measure flour accurately, use the scoop and level method. First, fluff the flour in its container. Then, scoop it with a spoon into your measuring cup. Avoid packing it down. Finally, level off the top with a knife. This method helps you avoid too much flour in your bread. Yes, you can make this recipe vegan! For the eggs, use flax eggs or applesauce. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For the vegetable oil, you can use melted coconut oil or applesauce for moisture. These simple swaps keep your bread tasty and plant-based. This post gives you a tasty pumpkin bread recipe, with easy steps to follow. We covered the best ingredients, baking tips, and variations to fit your needs. Remember, measuring accurately makes a big difference. Feel free to try new flavors or toppings for a fun twist. With proper storage, your bread will stay fresh and delicious. Enjoy baking this fall favorite and share it with friends or family!

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Are you ready to bake a delicious, no-knead pumpkin bread that fills your home with cozy, autumn scents? This simple recipe brings together pumpkin puree, warm spices, and sweet notes for a treat that’s truly hard to resist. Even if you’re a beginner, you can follow these easy steps for a flavorful loaf. Let’s dive into the ingredients and get started on your new favorite fall recipe!

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Ingredients

List of Ingredients

– 2 cups all-purpose flour

– 1 cup pumpkin puree (canned or fresh)

– 1/2 cup brown sugar

– 1/2 teaspoon salt

– 1/2 teaspoon baking soda

– 1 teaspoon baking powder

– 1 tablespoon pumpkin pie spice

– 1/4 cup vegetable oil

– 2 large eggs

– Optional: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips

You will need simple items for no-knead pumpkin bread. Start with all-purpose flour. Use two cups for the base. Pumpkin puree adds moisture and flavor. One cup is perfect. Brown sugar gives sweetness. You will want half a cup. Salt enhances all the tastes, so use half a teaspoon.

Next, add baking soda and baking powder. Each requires half a teaspoon and one teaspoon, respectively. Pumpkin pie spice is the star of the show. Use one tablespoon for that cozy fall taste.

For moisture, include vegetable oil. A quarter cup will do. Eggs add richness and help bind everything. Use two large eggs.

If you want to make it special, add nuts or chocolate chips. Half a cup of either works well. This list makes a tasty loaf that everyone will love.

Step-by-Step Instructions

Prepping the Batter

Start by gathering your ingredients. In a large bowl, whisk together the dry ingredients:

– 2 cups all-purpose flour

– 1/2 cup brown sugar

– 1/2 teaspoon salt

– 1/2 teaspoon baking soda

– 1 teaspoon baking powder

– 1 tablespoon pumpkin pie spice

Mix these well until you see no dry spots. In another bowl, mix your wet ingredients:

– 1 cup pumpkin puree

– 1/4 cup vegetable oil

– 2 large eggs

Whisk until the mixture is smooth. Now, pour the wet ingredients into the dry mix. Use a spatula to gently fold them together. Stop mixing when you see some lumps; overmixing can make the bread tough. If you want, fold in:

– 1/2 cup chopped walnuts or pecans

– 1/2 cup chocolate chips

Resting Period for Flavor Development

Once mixed, cover your bowl. You can use plastic wrap or a clean kitchen towel. Let it rest for one hour at room temperature. This time allows the flavors to blend well. It also helps with the gluten, making your bread soft.

Baking the Bread

While the batter rests, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan. After the hour is up, pour the batter into the pan. Smooth the top with your spatula.

Now, it’s time to bake! Place the pan in the oven. Bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean. Once baked, take it out and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.

Tips & Tricks

Baking Tips for Perfection

Measuring ingredients correctly is very important. Use a scale for flour if you can. This helps you get the right amount every time. Too much flour can make the bread dense.

When mixing, be gentle. Overworking the batter can make the bread tough. Use a spatula to fold the wet and dry ingredients together. It’s okay if there are lumps. This will help keep the bread soft.

Enhancing Flavors

You can boost the flavor with more spices. Try adding extra cinnamon or nutmeg. A splash of vanilla extract can also make it taste great.

For toppings, cream cheese spread is a nice choice. You can also sprinkle more pumpkin pie spice on top. This adds a festive look and taste.

Presentation Tips

Serve your pumpkin bread warm or at room temperature. Slice it neatly for guests. You can place it on a pretty platter. Add some fresh herbs for color. A sprinkle of pumpkin pie spice on top makes it festive. This simple touch impresses everyone at your table.

Variations

Nut-Free Option

You can easily make this pumpkin bread without nuts. Just skip the walnuts or pecans. For a little crunch, try adding sunflower seeds or pumpkin seeds. They bring a nice texture without the nut allergy risk.

Gluten-Free Adaptation

To make gluten-free no-knead pumpkin bread, swap all-purpose flour for a gluten-free blend. Use a mix that has xanthan gum for best results. This helps mimic the texture of regular bread. Keep an eye on the baking time, as gluten-free bread may bake faster. Check for doneness a few minutes early.

Flavor Variations

You can change up the spices in this recipe. Try adding cardamom or allspice for a different twist. You could also mix in dried fruits like cranberries or raisins for extra sweetness. For a fun texture, add seeds like chia or flax. Get creative and make this recipe your own!

Storage Info

Proper Storage Techniques

To keep your no-knead pumpkin bread fresh, use the right containers. An airtight container works best. Glass or plastic containers are great choices. If you want to freeze it, wrap the bread tightly in plastic wrap. Then, place it in a freezer bag. This extra layer helps prevent freezer burn.

Shelf Life

At room temperature, your pumpkin bread lasts about three days. If you store it in the fridge, it can last up to a week. For longer storage, freeze it. When properly wrapped, it can last up to three months in the freezer.

Reheating Instructions

To reheat without drying out the bread, use your oven or microwave. For the oven, set it to 350°F (175°C). Place the bread in for about 10-15 minutes. In the microwave, heat it for about 20-30 seconds. Check if it’s warm throughout. Enjoy your warm pumpkin bread!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin! Using fresh pumpkin gives your bread a vibrant flavor. It also adds a nice texture. To prepare fresh pumpkin, cut it, remove seeds, and roast it until soft. Then, mash it until smooth. This fresh puree can make your bread taste even better than canned.

What is the best way to measure flour?

To measure flour accurately, use the scoop and level method. First, fluff the flour in its container. Then, scoop it with a spoon into your measuring cup. Avoid packing it down. Finally, level off the top with a knife. This method helps you avoid too much flour in your bread.

Can I make this recipe vegan?

Yes, you can make this recipe vegan! For the eggs, use flax eggs or applesauce. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For the vegetable oil, you can use melted coconut oil or applesauce for moisture. These simple swaps keep your bread tasty and plant-based.

This post gives you a tasty pumpkin bread recipe, with easy steps to follow. We covered the best ingredients, baking tips, and variations to fit your needs. Remember, measuring accurately makes a big difference. Feel free to try new flavors or toppings for a fun twist. With proper storage, your bread will stay fresh and delicious. Enjoy baking this fall favorite and share it with friends or family!

- 2 cups all-purpose flour - 1 cup pumpkin puree (canned or fresh) - 1/2 cup brown sugar - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice - 1/4 cup vegetable oil - 2 large eggs - Optional: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips You will need simple items for no-knead pumpkin bread. Start with all-purpose flour. Use two cups for the base. Pumpkin puree adds moisture and flavor. One cup is perfect. Brown sugar gives sweetness. You will want half a cup. Salt enhances all the tastes, so use half a teaspoon. Next, add baking soda and baking powder. Each requires half a teaspoon and one teaspoon, respectively. Pumpkin pie spice is the star of the show. Use one tablespoon for that cozy fall taste. For moisture, include vegetable oil. A quarter cup will do. Eggs add richness and help bind everything. Use two large eggs. If you want to make it special, add nuts or chocolate chips. Half a cup of either works well. This list makes a tasty loaf that everyone will love. Start by gathering your ingredients. In a large bowl, whisk together the dry ingredients: - 2 cups all-purpose flour - 1/2 cup brown sugar - 1/2 teaspoon salt - 1/2 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice Mix these well until you see no dry spots. In another bowl, mix your wet ingredients: - 1 cup pumpkin puree - 1/4 cup vegetable oil - 2 large eggs Whisk until the mixture is smooth. Now, pour the wet ingredients into the dry mix. Use a spatula to gently fold them together. Stop mixing when you see some lumps; overmixing can make the bread tough. If you want, fold in: - 1/2 cup chopped walnuts or pecans - 1/2 cup chocolate chips Once mixed, cover your bowl. You can use plastic wrap or a clean kitchen towel. Let it rest for one hour at room temperature. This time allows the flavors to blend well. It also helps with the gluten, making your bread soft. While the batter rests, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. After the hour is up, pour the batter into the pan. Smooth the top with your spatula. Now, it's time to bake! Place the pan in the oven. Bake for 50-60 minutes. To check if it's done, insert a toothpick into the center. It should come out clean. Once baked, take it out and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely. Measuring ingredients correctly is very important. Use a scale for flour if you can. This helps you get the right amount every time. Too much flour can make the bread dense. When mixing, be gentle. Overworking the batter can make the bread tough. Use a spatula to fold the wet and dry ingredients together. It's okay if there are lumps. This will help keep the bread soft. You can boost the flavor with more spices. Try adding extra cinnamon or nutmeg. A splash of vanilla extract can also make it taste great. For toppings, cream cheese spread is a nice choice. You can also sprinkle more pumpkin pie spice on top. This adds a festive look and taste. Serve your pumpkin bread warm or at room temperature. Slice it neatly for guests. You can place it on a pretty platter. Add some fresh herbs for color. A sprinkle of pumpkin pie spice on top makes it festive. This simple touch impresses everyone at your table. {{image_2}} You can easily make this pumpkin bread without nuts. Just skip the walnuts or pecans. For a little crunch, try adding sunflower seeds or pumpkin seeds. They bring a nice texture without the nut allergy risk. To make gluten-free no-knead pumpkin bread, swap all-purpose flour for a gluten-free blend. Use a mix that has xanthan gum for best results. This helps mimic the texture of regular bread. Keep an eye on the baking time, as gluten-free bread may bake faster. Check for doneness a few minutes early. You can change up the spices in this recipe. Try adding cardamom or allspice for a different twist. You could also mix in dried fruits like cranberries or raisins for extra sweetness. For a fun texture, add seeds like chia or flax. Get creative and make this recipe your own! To keep your no-knead pumpkin bread fresh, use the right containers. An airtight container works best. Glass or plastic containers are great choices. If you want to freeze it, wrap the bread tightly in plastic wrap. Then, place it in a freezer bag. This extra layer helps prevent freezer burn. At room temperature, your pumpkin bread lasts about three days. If you store it in the fridge, it can last up to a week. For longer storage, freeze it. When properly wrapped, it can last up to three months in the freezer. To reheat without drying out the bread, use your oven or microwave. For the oven, set it to 350°F (175°C). Place the bread in for about 10-15 minutes. In the microwave, heat it for about 20-30 seconds. Check if it’s warm throughout. Enjoy your warm pumpkin bread! Yes, you can use fresh pumpkin! Using fresh pumpkin gives your bread a vibrant flavor. It also adds a nice texture. To prepare fresh pumpkin, cut it, remove seeds, and roast it until soft. Then, mash it until smooth. This fresh puree can make your bread taste even better than canned. To measure flour accurately, use the scoop and level method. First, fluff the flour in its container. Then, scoop it with a spoon into your measuring cup. Avoid packing it down. Finally, level off the top with a knife. This method helps you avoid too much flour in your bread. Yes, you can make this recipe vegan! For the eggs, use flax eggs or applesauce. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For the vegetable oil, you can use melted coconut oil or applesauce for moisture. These simple swaps keep your bread tasty and plant-based. This post gives you a tasty pumpkin bread recipe, with easy steps to follow. We covered the best ingredients, baking tips, and variations to fit your needs. Remember, measuring accurately makes a big difference. Feel free to try new flavors or toppings for a fun twist. With proper storage, your bread will stay fresh and delicious. Enjoy baking this fall favorite and share it with friends or family!

No-Knead Pumpkin Bread

Indulge in the cozy flavors of fall with this easy No-Knead Pumpkin Spice Bread recipe! With simple ingredients like pumpkin puree, warming spices, and optional chocolate chips or nuts, you'll create a deliciously moist loaf perfect for any occasion. Follow the straightforward steps to whip up a tasty treat that’s sure to impress. Click through to discover the full recipe and enjoy baking this delightful autumn favorite!
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Ingredients
  

2 cups all-purpose flour

1 cup pumpkin puree (canned or fresh)

1/2 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

1/4 cup vegetable oil

2 large eggs

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

In a large mixing bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, and pumpkin pie spice until well combined.

    In another bowl, mix the pumpkin puree, vegetable oil, and eggs until smooth.

      Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold them together until just combined. Do not overmix; it’s okay if there are a few lumps.

        If using, fold in the chopped nuts and chocolate chips until evenly distributed.

          Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest for at least 1 hour at room temperature. This will enhance the flavors and allow the gluten to develop without making the dough tough.

            Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

              After resting, 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 comes out clean.

                  Once baked, remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

                    Prep Time, Total Time, Servings: 15 min | 1 hr 10 min | 8 servings

                      - Presentation Tips: Serve slices of the pumpkin bread warm or at room temperature, maybe with a dollop of cream cheese spread on top, and garnish with a sprinkle of pumpkin pie spice for a festive touch!

                        WANT TO SAVE THIS RECIPE?