Can I make pumpkin bread without eggs?

Yes, you can replace the eggs in the pumpkin bread recipe with flax eggs or chia eggs. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Allow it to sit for a few minutes to thicken before adding it to the recipe.

How do I store leftover pumpkin bread?

Store your pumpkin bread wrapped tightly in plastic wrap or foil at room temperature for up to three days. For longer storage, you can refrigerate it for up to five days or freeze it for up to three months. Just make sure to wrap it well to preserve freshness.

Can I make pumpkin bread with whole wheat flour?

Yes, you can use whole wheat flour in place of all-purpose flour. However, using white whole wheat flour will give you a lighter texture. If you prefer a denser bread, regular whole wheat flour works well, but the bread may be slightly heavier.

Pumpkin Bread Recipe – Best Easy Fall Treat

Description

This easy pumpkin bread recipe is the perfect fall treat, featuring a soft, moist texture and a blend of warm spices. It’s made with simple ingredients like pumpkin puree, cinnamon, nutmeg, and a touch of sweetness from honey or maple syrup. Perfect for breakfast, dessert, or a cozy snack!

Ingredients

Scale

6 tablespoons unsalted butter, melted
1 cup canned pumpkin puree
½ cup honey or pure maple syrup
2 large eggs
¼ cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 ½ cups white whole wheat flour (or all-purpose flour)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Melt the butter in a large bowl, then whisk in the pumpkin puree and honey (or maple syrup). Add the eggs, milk, and vanilla, and whisk until smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves.
Gently fold the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Allow the bread to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid a dense bread.
For a healthier option, use whole wheat flour instead of all-purpose flour.
If you use homemade pumpkin puree, be sure to strain it to remove excess moisture.
For extra flavor, you can add chocolate chips, walnuts, or dried cranberries to the batter.
Allow the bread to cool completely before slicing to avoid crumbling.

Nutrition

Serving Size: 1 slice
Calories: 212
Sugar: 16g
Sodium: 261mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg