This Pumpkin Bread Recipe by Joanna Gaines is not only really tasty but also very easy to put together. It is loaded with a variety of spices including nutmeg, cinnamon, and ginger, giving it a highly moist consistency that is achieved by the utilization of oil, melted butter, and eggs, respectively. Making this pumpkin bread is a breeze, and the finished product is unlike any other pumpkin bread you’ve ever tasted.
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Why You’ll Love This Joanna Gaines Pumpkin Bread Recipe
- Nothing beats the aroma and taste of freshly baked bread, and with this recipe for moist pumpkin bread, even a culinary rookie can make a loaf that will impress even the most discerning of guests.
- To celebrate the season, try this recipe for pumpkin bread, which yields a dense and flavorful loaf with a velvety texture.
- Both morning and afternoon, with a hot cup of coffee or tea, are prime times for me to indulge in a slice of pumpkin bread.
What Is Pumpkin Bread?
Pumpkin is used to make a delicious, quick bread known as pumpkin bread. Pumpkin can be used without further preparation if it is precooked and allowed to become more tender, or it can be baked alongside the bread in the oven. Some of the optional add-ons include nuts and dried fruit.
Joanna Gaines Pumpkin Bread Recipe Ingredients
- Pastry flour made from whole wheat. Whole wheat pastry flour is the ideal flour to use when baking healthy treats. Compared to all-purpose flour, whole wheat pastry flour actually has more nutrients because it is often milled to a finer consistency than regular whole wheat flour. Because of this, every baked dish I make with it, whether it’s blueberry muffins or carrot cake, comes out light and fluffy instead of dense.
- Pepper, cloves, and nutmeg. My previous attempts at pumpkin bread only included the use of cinnamon and nutmeg. But lately I’ve been adding allspice. One day while I was trying out this recipe, I realized I was out of nutmeg. After I switched to allspice, there was no going back. The three spices work together to give this loaf an incredible flavor that is distinctly autumnal.
- Olive oil that has been pressed less than once. The use of extra-virgin olive oil not only makes this bread healthier, but it also gives it the perfect amount of wetness all through. There is a lot of moisture in the pumpkin, so you only need a modest amount of oil in the recipe.
- Almond Milk. This dish may be made dairy-free by using almond milk, which I always have on hand. However, you could use any other kind of milk (or even water!)
- Unadulterated pumpkin. We couldn’t possibly call this bread “pumpkin bread” if we didn’t utilize pumpkin, now could we? I use a complete cup of pumpkin puree in my loaf, which not only gives it a delicious pumpkin taste but also makes it very moist.
How To Make Joanna Gaines Pumpkin Bread Recipe?
- Put a loaf pan (8 by 4 inches) lined with parchment paper into an oven set to 350 degrees Fahrenheit.
- First, in a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Only then can they be added to the batter.
- Pumpkin purée, eggs, sugar, milk, olive oil, and vanilla extract are whisked together in a large bowl to form a smooth, creamy concoction.
- Before adding the dry ingredients, whisk the wet ingredients in a separate basin until almost entirely incorporated. Don’t overwork the ingredients by stirring them too much.
- Spread the batter evenly in the prepared pan, then bake for 45-50 minutes, or until the top feels firm when touched and a toothpick inserted in the center comes out clean.
- Wait a little while longer before you eat. If you can resist the impulse to devour this loaf the moment it emerges from the oven, you will be rewarded for your restraint once it has cooled. The bread’s pumpkin pie spice flavor intensifies as it cools, and its soft, moist texture improves.
- Make an excess and store it in the freezer! Like many other kinds of baked goods, this pumpkin bread keeps extremely well! I have stocked up on slices to have on hand for quick breakfasts and snacks throughout the fall.
- Spend judiciously; avoid going without. If you use canned puree, you’ll have about 3/4 of a cup of the mixture leftover. Please don’t squander this wonderful chance! Pumpkin pancakes, pumpkin muffins, pumpkin French toast, pumpkin waffles, pumpkin cake, or pumpkin cookies are next on the list!
- Veganize it. A mixture of 4 teaspoons of ground flaxseed and 6 tablespoons of warm water can be used in place of the eggs. Although this isn’t as light and airy as the original, it’s still delicious.
- Include some sharp components. Mix in a half a cup of the chopped nuts of your choosing, and then sprinkle some on top. Pecans and walnuts are two especially tasty alternatives.
- Make it taste like fruit. An additional half cup of dried fruit, such as cranberries, sour cherries, raisins, or chopped dates, would make a great addition to the batter.
- Try your luck with chocolate. Follow the chocolate-strewn road. A slice of pumpkin bread studded with melted chocolate chips is all you need sometimes. A half cup of dark chocolate chips can be folded into the batter, and a few more can be sprinkled on top for good measure if that’s what you’re after.
- To get an authentic pumpkin flavor. Prepare some pumpkin purée on your own. If you’ve never tried making pumpkin puree before, now is the time to try it out during pumpkin season. While the canned variety is nice, the homemade variety is sweeter and bursting with even more nuanced flavors. Depending on the pumpkin you choose, the water content of your homemade pumpkin puree can be higher than that of canned pumpkin. Reduce the amount of almond milk asked for in this recipe by 2 teaspoons if the final product seems too watery.
What To Serve With Joanna Gaines Pumpkin Bread Recipe?
- Breakfast Burrito Sauce
- Peach Jam
- Breakfast Sandwich Sauce
- Coconut Cream
How To Store Joanna Gaines Pumpkin Bread Recipe?
In The Fridge:
- Allow the bread to cool at room temperature on a wire rack.
- When the bread is cool, wrap it tightly in plastic.
- If stored in an airtight container, pumpkin bread will keep for up to five days at room temperature.
- The Pumpkin Bread’s shelf life can be extended by refrigerating it after three days at room temperature. If properly preserved, Pumpkin Bread can last up to 7 days in the fridge.
In The Freezer:
- Set the bread to cool at room temperature on a wire rack.
- When the bread has cooled, wrap it tightly in plastic wrap, using at least two layers. Putting it like this will prevent freezer burn.
- The Pumpkin Bread can be stored for up to three months in the freezer.
- Don’t worry about the bread getting soggy by leaving it out at room temperature overnight; just remove the plastic wrap. The bread can then defrost properly.
How To Reheat Joanna Gaines Pumpkin Bread Recipe?
In The Oven:
- Raise the oven temperature to 350 degrees F. Do not increase the heat because doing so increases the risk of burning the bread during cooking.
- Wrapping the bread in aluminum foil will keep the crust moist and the toaster from burning the bread as it toasts.
- Put it in the oven for about 15 minutes.
- Immediately remove from oven and serve while still piping hot.
In The Microwave:
How Do You Know When Pumpkin Bread is Done?
The pumpkin bread loaf in the middle of the pan can be removed from the oven once it has reached an internal temperature of 190 degrees and has been cooked through completely. It is possible to determine whether or not it is of high quality by inserting a long toothpick or skewer into the middle of the loaf of bread and seeing whether or not it emerges uncontaminated.
Why Is My Pumpkin Loaf Dry?
In the process of attempting a new recipe for loaf cake, many bakers come into the problem of generating a dry loaf cake. There are two possible reasons why you feel that your recently baked coconut cake is on the dry side:
- An excessive amount of flour.
- Too much time spent in the oven.
Why Is My Pumpkin Bread So Dense?
Nope! It is not necessary to spray the pan with nonstick spray because the dip will not adhere in any manner to the pan because it is served at room temperature rather than being baked. Rather of being baked, this dip is served at room temperature.
Probably! Use the gluten-free flour that you find works the best for baking, and if you want a gluten-free version of our favorite pumpkin muffins, take a look at this page.
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Joanna Gaines Pumpkin Bread Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
- Amount Per Serving
- Calories 178
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 0.7g4%
- Trans Fat 6.9g
- Cholesterol 21mg8%
- Sodium 213mg9%
- Potassium 51mg2%
- Total Carbohydrate 28g10%
- Dietary Fiber 0.8g4%
- Sugars 17g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.