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Canned pumpkin puree is the star of this recipe. It gives the bread that rich, warm flavor. I use one cup of canned pumpkin puree. This makes the bread moist and soft. For sweetness, we use one cup of granulated sugar and half a cup of light brown sugar. The brown sugar adds a nice depth. We also need half a cup of vegetable oil. This keeps the bread soft and tender. Two large eggs provide structure and moisture. They help bind everything together. You’ll need one teaspoon of vanilla extract too. This adds a lovely aroma and flavor. For the dry mix, we include one and three-quarters cups of all-purpose flour. This is the base of our bread. We also use one teaspoon of baking soda and half a teaspoon of baking powder. These help the bread rise. Add in a teaspoon of cinnamon, half a teaspoon of nutmeg, a quarter teaspoon of cloves, and a quarter teaspoon of allspice. These spices give our bread its warm, autumn taste. Finally, we need half a teaspoon of salt to balance all the flavors. You can make this bread even more special with optional add-ins. I love adding half a cup of chopped walnuts or pecans. They add crunch and flavor. You can also mix in half a cup of chocolate chips. This makes the bread extra sweet and fun! First, you need to set your oven to 350°F (175°C). This temperature works great for baking. While the oven heats, take a 9x5 inch loaf pan. Grease it well with butter or oil, then dust it lightly with flour. This step helps your bread slide out easily later. In a large bowl, add the following: - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup light brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Whisk these together until everything is mixed well. You want a smooth texture. The sugars will blend with the pumpkin, creating a sweet base for your bread. Take another bowl and sift in: - 1 3/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon cloves - 1/4 teaspoon allspice - 1/2 teaspoon salt Sifting helps break up clumps and mixes the dry ingredients evenly. This mix will give your bread its wonderful flavor and rise. Now, gradually add the dry mix to the wet ingredients. Stir gently until just combined. It's okay if some lumps remain. Overmixing can make your bread tough, so be careful. If you want, fold in: - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup chocolate chips (optional) These add-ins make the bread even more special. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place the pan in the oven and bake for 60-70 minutes. To check if it's done, insert a toothpick into the center. If it comes out clean, your bread is ready. When baked, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Enjoy the delightful smell as it fills your kitchen! To get that moist, soft texture, use canned pumpkin puree. This ingredient keeps the bread moist. Mix your wet ingredients well so they blend fully. When you add dry ingredients, do so slowly. Stir gently until just combined. Overmixing can make your bread tough. Trust me, nobody wants that! Want to amp up the flavor? Try adding spices! Besides cinnamon, include nutmeg and cloves. These spices bring warmth and depth. You can also fold in chopped nuts or chocolate chips. They add a nice crunch and sweetness. A splash of maple syrup can boost the flavor, too. Just a little will do! Presentation matters! Slice the bread and serve it warm. Dust the top with powdered sugar for a sweet touch. You could also spread cream cheese on each slice. This makes it even more delicious. For a cozy look, serve on a rustic wooden board. Add some autumn leaves around for a fun touch! {{image_2}} If you want a nut-free pumpkin bread, it’s easy! Just skip the nuts. You can replace them with extra chocolate chips if you like. This keeps your bread rich and sweet. You still get that warm pumpkin flavor without any nuts. To make this bread gluten-free, swap the all-purpose flour for a gluten-free blend. Many brands work well in baking. Look for one that can replace regular flour cup-for-cup. Adjust the baking time as needed. This way, everyone can enjoy a slice, no matter their diet! Want to boost the flavor? Add seasonal spices! Try a pinch of ginger or cardamom. These spices add warmth and depth. You can also mix in some pumpkin pie spice for a cozy twist. Experimenting with spices allows you to create your perfect loaf! To keep your pumpkin bread fresh, wrap it tightly. Use plastic wrap or aluminum foil. You can also place it in an airtight container. This helps keep moisture in and prevents it from drying out. Store the bread at room temperature for up to four days. If you want it to last longer, refrigeration works too, but it may change the texture a bit. To freeze the pumpkin bread, slice it first for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer bag. Remove as much air as possible to avoid freezer burn. You can freeze the bread for up to three months. Label the bag with the date so you remember when you made it. When you're ready to enjoy your frozen pumpkin bread, remove it from the freezer. Let it thaw in the fridge overnight or at room temperature for a few hours. To reheat, place a slice in the microwave for about 15-20 seconds. This warms it up nicely. If you prefer your bread crispier, toast it in a toaster oven for a few minutes. Enjoy your cozy treat! To make pumpkin bread moist, use canned pumpkin puree. It adds moisture and flavor. Oil also helps keep the bread soft. Make sure not to overmix the batter, as this can make the bread tough. Baking it just right also helps. When a toothpick comes out clean, you know it’s done. Yes, you can substitute some ingredients. Use applesauce for oil to cut fat. You can try honey instead of granulated sugar. If you need a nut-free option, leave out the walnuts or pecans. If you want a gluten-free bread, use gluten-free flour. Just keep the other steps the same for the best results. Pumpkin bread lasts for about 3 to 4 days at room temperature. Store it in an airtight container to keep it fresh. If you want it to last longer, put it in the fridge. This way, it can last for up to a week. Yes, you can make this recipe without eggs. Use 1/4 cup of applesauce for each egg you replace. You can also use mashed bananas or silken tofu. These options will keep the bread moist and help it rise. You’ve learned how to make delicious pumpkin bread from scratch. We covered key ingredients like canned pumpkin, sugars, and optional add-ins. Step-by-step, we prepared the oven, mixed ingredients, and created the batter. I shared tips for perfect texture and fun variations, including nut-free and gluten-free options. Good storage practices help keep your bread fresh. Now, get baking and enjoy this tasty treat! You’ll impress anyone who tries it.

Copycat Starbucks Pumpkin Bread

Indulge in the warm flavors of Autumn Spice Pumpkin Bread with this delightful recipe! Perfect for cozy gatherings, this easy-to-make bread combines pumpkin puree, spices, and optional chocolate chips for a sweet touch. Get ready to fill your kitchen with an irresistible aroma as it bakes to golden perfection. Click through to explore the full recipe and enjoy a slice of fall today!
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Ingredients
  

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup light brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon allspice

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

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

    In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

      In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.

          If desired, fold in the chopped nuts and chocolate chips.

            Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

              Bake in the preheated oven for 60-70 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 about 10 minutes, then transfer to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 8-10 slices

                    - Presentation Tips: Slice the bread and serve warm, dusted with a light sprinkle of powdered sugar. Consider pairing with cream cheese spread for added flavor!