Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup strong brewed coffee
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9x5 inch loaf pan
- Electric mixer
- Measuring cups and spoons
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until light and fluffy.
4. Add the pumpkin puree and coffee and mix until combined.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the walnuts, if using.
7. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Temperature: 350°F
Serving Size: 12 slices
Nutritional Information (per serving):
Calories: 250
Fat: 11g
Carbohydrates: 33g
Protein: 4g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Granulated sugar can be substituted with brown sugar.
- Walnuts can be substituted with pecans or almonds.
Variations:
- For a vegan version, substitute the eggs with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Tips and Tricks:
- Make sure to use canned pumpkin puree, not pumpkin pie filling.
- For a stronger pumpkin spice flavor, add an extra 1/2 teaspoon of each spice.
- For a more moist bread, add an extra 1/4 cup of pumpkin puree.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 15-20 seconds.
Presentation Ideas:
Serve with a dollop of whipped cream and a sprinkle of pumpkin pie spice.
Garnishes:
Whipped cream, pumpkin pie spice, chopped walnuts.
Pairings:
Serve with a cup of hot coffee or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of scrambled eggs or a fruit salad.
Troubleshooting Advice:
- If the bread is too dry, add an extra 1/4 cup of pumpkin puree.
- If the bread is too moist, bake for an extra 10 minutes.
Food Safety Advice:
Make sure to store the bread in an airtight container at room temperature.
Food History:
Pumpkin spice lattes have been popular since the early 2000s. The combination of pumpkin, coffee, and spices has become a beloved flavor combination.
Flavor Profiles:
This bread has a sweet, spiced flavor with notes of pumpkin, coffee, cinnamon, nutmeg, and ginger.
Serving Suggestions:
Serve as a snack or as a dessert.
Related Categories
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Taste: Sweet, Spicy, Nutty, Pumpkin, Pumpkin-Flavored