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Honey Pumpkin Bread Recipe

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4.3 from 15 reviews

  • Author: Lea
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings (approximately 16 slices)
  • Diet: Vegetarian

Description

This Honey Pumpkin Bread is a moist, spiced quick bread perfect for autumn mornings or any time you crave a comforting treat. Infused with warm cinnamon, nutmeg, and cloves, and naturally sweetened with honey and granulated sugar, this loaf offers a delightful balance of flavors. The tender crumb is enhanced by pumpkin puree and a hint of lemon and vanilla extracts, making it a delicious and aromatic bread to share with family and friends.

Ingredients

Dry Ingredients

  • 9 oz all purpose flour (1 2/3 cups)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3 large eggs
  • 5 oz vegetable oil (2/3 cup)
  • 6 oz granulated sugar (2/3 cup)
  • 4 oz honey (1/3 cup)
  • 1/2 teaspoon lemon extract
  • 2 teaspoons vanilla extract
  • 8 oz canned pumpkin puree (1 cup)

Topping

  • 2 tablespoons granulated sugar

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Butter a 9"x5" loaf pan and line it with parchment paper or alternatively butter and flour the pan to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cloves, baking soda, and salt until evenly combined. Set this aside.
  3. Combine wet ingredients: In a separate large mixing bowl, beat the eggs, vegetable oil, granulated sugar, honey, lemon extract, and vanilla extract on medium speed until the mixture is emulsified and smooth.
  4. Add pumpkin and dry ingredients: Fold the pumpkin puree into the wet mixture until incorporated. Then add the dry ingredients to the wet mixture and stir gently just until the batter is combined; avoid overmixing to keep the bread tender.
  5. Transfer and add topping: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the 2 tablespoons of granulated sugar evenly over the top of the batter for a sweet crust.
  6. Bake: Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
  7. Cool: Allow the bread to cool in the pan for 10 minutes, then carefully remove it and transfer to a wire rack. Let it cool completely to room temperature before slicing and serving.

Notes

  • Use canned pumpkin puree for consistent moisture and flavor; avoid pumpkin pie filling which contains added spices and sugar.
  • Ensure not to overmix the batter once the dry ingredients are added to prevent a dense loaf.
  • The granulated sugar topping adds a pleasant crunch and sweetness but can be omitted if preferred.
  • Store the bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
  • This bread freezes well; wrap in plastic wrap and foil before freezing for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/honey-pumpkin-bread-recipe/