Imen Dridi Introducing Paula Deen’s Pumpkin Bread, a classic fall recipe that’s the epitome of warmth and comfort. Bursting with delightful pumpkin flavor and the nostalgic spices of cinnamon, nutmeg, and ginger, this bread boasts a moist texture and fluffy consistency. Perfectly suited for breakfast, brunch, or dessert, Paula Deen’s Pumpkin Bread makes for a delightful treat anytime you crave something truly special.
Why You’ll Love This Recipe
- Paula Deen’s Pumpkin Bread is a timeless autumnal delight.
- The incorporation of canned pumpkin enhances the moistness and imparts a distinct pumpkin flavor.
- The selection of spices – cinnamon, nutmeg, and ginger – complement the pumpkin and create a warm, soothing taste.
- Chopped pecans can be added for an appealing crunch and hint of nuttiness.
- The harmonious blend of ingredients results in a satisfying, scrumptious treat.
Paula Deen Pumpkin Bread Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1 (15 oz) can pumpkin
- 3 1/3 cups all-purpose flour
- 1 teaspoon baking powder *
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2/3 cup water
- 1 cup chopped pecans (optional)
How To Make Paula Deen Pumpkin Bread
- Preheat your oven to 350 degrees F (175 degrees C) and prepare three 7×3 inch loaf pans by greasing and flouring them.
- Combine sugar, oil, and eggs in a large mixing bowl, blending well before stirring in the canned pumpkin.
- In a different bowl, sift together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Add these dry ingredients to your pumpkin mixture, doing so in two-cup increments. Following this, stir in water and pecans if you’re opting to include them.
- Pour your batter into the prepared pans and bake in the preheated oven for about an hour, or until a toothpick inserted into the center comes out clean.
Expert Tips for the Perfect Pumpkin Bread
- Use fresh ingredients: Fresh eggs and canned pumpkin can make a world of difference in terms of flavor and texture.
- Don’t overmix the batter: This can lead to dense, tough bread. Mix just until the ingredients are combined.
- Optional add-ins: Add chopped pecans or chocolate chips to the batter before baking for extra flavor and texture.
- Test for doneness: Use a toothpick or cake tester. If it comes out clean, your bread is ready.
- Cool before slicing: Allow the bread to cool for about 10 minutes in the pans before removing it. Then let it cool completely on a wire rack before slicing.
Storing and Reheating
Pumpkin bread can be stored at room temperature, tightly wrapped in plastic wrap or aluminum foil, for up to three days. For longer storage, refrigerate for up to one week, or freeze for up to three months.
To reheat, you can use an oven, microwave, toaster, or stovetop. Just remember to avoid overheating as it can dry out the bread. Some people also enjoy this bread cold!
Serving Suggestions
Paula Deen’s Pumpkin Bread is versatile and can be served in a variety of ways:
- Smeared with butter or cream cheese.
- Drizzled with honey or maple syrup.
- Paired with a hot cup of coffee or tea.
- Served as a dessert with a scoop of vanilla ice cream and caramel sauce.
- Crumbled over oatmeal or yogurt for added flavor and texture.
FAQ Section
Can pumpkin bread be made in advance?
Yes. Prepare the batter, pour it into the loaf pan, cover, and refrigerate for up to 24 hours. Allow the bread to come to room temperature before baking.
How can I tell if my pumpkin bread is done?
Insert a toothpick into the center of the pumpkin bread to determine whether or not it is ready to be served. If the toothpick is removed from the bread without any crumbs, then the bread is ready.
Can I use fresh pumpkins instead of canned pumpkins?
Yes. You can use fresh pumpkin puree as a substitute.
Can I make pumpkin bread without eggs?
Yes, you can replace the eggs with flax eggs or applesauce.
Can I add other ingredients to pumpkin bread?
Absolutely! You can add ingredients like chocolate chips, nuts, raisins, or dried cranberries.
Can I make pumpkin bread in a different pan?
Yes, but baking time and temperature may need adjustment depending on the pan size and shape.
Try More Paula Deen Recipes:
Paula Deen Pumpkin Bread Nutrition Facts
Amount per serving
- Calories 250
- Total Fat 13g
- Saturated Fat 2g
- Cholesterol 35mg
- Sodium 170mg
- Total Carbohydrates 33g
- Dietary Fiber 1g
- Sugars 20g
- Protein 3g
Paula Deen Pumpkin Bread
Description
Introducing Paula Deen’s Pumpkin Bread, a classic fall recipe that’s the epitome of warmth and comfort. Bursting with delightful pumpkin flavor and the nostalgic spices of cinnamon, nutmeg, and ginger, this bread boasts a moist texture and fluffy consistency. Perfectly suited for breakfast, brunch, or dessert, Paula Deen’s Pumpkin Bread makes for a delightful treat anytime you crave something truly special.
Ingredients
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and prepare three 7×3 inch loaf pans by greasing and flouring them.
- Combine sugar, oil, and eggs in a large mixing bowl, blending well before stirring in the canned pumpkin.
- In a different bowl, sift together your dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Add these dry ingredients to your pumpkin mixture, doing so in two-cup increments.
- Following this, stir in water and pecans if you’re opting to include them.
- Pour your batter into the prepared pans and bake in the preheated oven for about an hour, or until a toothpick inserted into the center comes out clean.
Notes
- Use fresh ingredients: Fresh eggs and canned pumpkin can make a world of difference in terms of flavor and texture.
- Don’t overmix the batter: This can lead to dense, tough bread. Mix just until the ingredients are combined.
- Optional add-ins: Add chopped pecans or chocolate chips to the batter before baking for extra flavor and texture.
- Test for doneness: Use a toothpick or cake tester. If it comes out clean, your bread is ready.
- Cool before slicing: Allow the bread to cool for about 10 minutes in the pans before removing it. Then let it cool completely on a wire rack before slicing.
What’s the best way to store loaves after they have cooled? Wrapped in foil?
what’s the conversion to 8×4 in loaf pans or 9×5 in loaf pans. Rarely see 7x3in pans
Hello Corinne,
For the Paula Deen Pumpkin Bread recipe, if you want to use 8×4 inch or 9×5 inch loaf pans instead of the 7×3 inch pans mentioned in the recipe, here’s a simple conversion:
8×4 inch loaf pans: These are slightly larger than 7×3 inch pans. You can use the same oven temperature (350 degrees F) and start checking for doneness at around 50-55 minutes. The bread might cook a bit faster due to the larger pan size.
9×5 inch loaf pans: These pans are significantly larger. You can still bake at 350 degrees F, but your bread will be thinner and may cook faster. Start checking for doneness around 45-50 minutes.
Remember, every oven is different, so it’s always a good idea to do the toothpick test: insert a toothpick into the center of the bread, and if it comes out clean, your bread is ready.
Happy baking!