If you have a $5 bill and some quarters this pumpkin spice season, there is a delicious treat to try! This simple Pumpkin Bread recipe creates two moist and soft loaves for just $5.45 total. Many pumpkin breads lack flavor, so this recipe includes a special step of blooming the spices in warm oil. Each slice is filled with rich pumpkin spice flavor, and the golden crust is perfect for butter. You can keep one loaf to enjoy now and save the other one for later (or keep it in the freezer, no judgment!).
When creating this recipe, the goal was to make the warm spices stand out. Too many pumpkin breads smell great but taste plain. That’s why the cinnamon and pumpkin pie spice are warmed gently in oil first. This brings out a deeper flavor and fills the kitchen with a lovely scent before baking. The spices are just one part of the carefully planned recipe. Baking at home is a great way to save money, especially since making this pumpkin bread is cheaper than buying a slice from a popular coffee shop. Though baking can seem tricky, the method is easy. Even with the extra step, every ingredient is necessary. Oil and brown sugar help keep the bread soft, and a bit of apple juice (or cider) adds a nice fall flavor. The whole recipe can be made without a mixer, and the batter can be adapted with your favorite mix-ins. You can add dark chocolate or butterscotch chips, or just leave it plain. Either way, you will have two tasty loaves from one can of pumpkin and a few kitchen staples.
Here are some tips for success:
Gently bloom the spices. This step enhances the flavor and is quite easy! Heat the oil over medium-low heat, and avoid letting it bubble or smoke. Whisk in the spices, and then take the pan off the heat right away. If the oil is too hot, it can burn the spices and make them taste bad. If that happens, it’s best to start over since the spices are inexpensive, and a fresh batch will give the loaves the warm flavor needed!
Customize the pumpkin spice flavor. When making pumpkin bread from scratch, you can adjust the taste to what you like. Using pre-mixed pumpkin pie spice gives a nice pumpkin pie flavor, and adding more cinnamon strengthens it. The ginger adds a nice kick, while nutmeg, cloves, and allspice add complexity. You can also make your pumpkin pie spice at home and change it as you like. Keep the cinnamon, but feel free to swap out any cloves or allspice you don’t like for more cinnamon or ginger.
Measure the flour carefully. Scooping directly from the bag can lead to too much flour in your measuring cup. This extra flour might make your pumpkin bread taste dry or dense. Fluff the flour first, spoon it lightly into the cup, and use a knife to level it off. Stop mixing once the flour is no longer visible. Overmixing after adding the dry ingredients can make the bread chewy instead of tender. I add the dry ingredients slowly and whisk gently. Once the batter is mixed and only a few lumps remain, stop whisking!
Canned pumpkin provides steady results. Canned pure pumpkin is preferred because its thickness and moisture are reliable. Homemade pumpkin puree can work too, but it might be watery. If you use it, blend it until smooth, then strain through a cheesecloth-lined fine-mesh strainer until it looks like the canned version. Measure out 15 oz. after straining.
Avoid overbaking! This recipe was tested in both metal and glass 9×5-inch loaf pans.
Have you tried making pumpkin bread before? What is your favorite recipe?
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Source: Budget Bytes, by Jess Rice