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Joanna Gaines Pumpkin Bread - recipe card

Joanna Gaines Pumpkin Bread

  • Author: Anabelle Mclean
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 75
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This moist and warmly spiced pumpkin bread is a fall favorite, inspired by Joanna Gaines. It has a tender crumb, a crackly top, and the perfect balance of pumpkin, cinnamon, and nutmeg. It’s simple to make and even better the next day.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line the bottom with parchment paper, leaving an overhang on the long sides for easy removal.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
  4. Add the eggs one at a time, beating well after each addition, then mix in the pumpkin puree, water, and vanilla extract until smooth. The mixture should be fully incorporated and glossy.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix, or the bread will be tough. If using nuts, fold them in with a spatula.
  6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  7. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, using the parchment overhang, lift the bread out of the pan and transfer it to a wire rack to cool completely before slicing.
  8. Once cooled, slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Notes

Storage: Keep at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. Freezing: Wrap tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. Thaw at room temperature for 2-3 hours. Reheating: For a warm slice, microwave individual slices for 15-20 seconds, or toast in a toaster oven until warmed through. For a crispy top, reheat in a 350°F oven for 5-7 minutes.

Nutrition

  • Calories: 1071
  • Sugar: 105g
  • Sodium: 585mg
  • Unsaturated Fat: 20g
  • Carbohydrates: 165g
  • Fiber: 6g
  • Protein: 14g
  • Cholesterol: 185mg

Keywords: pumpkin bread, Joanna Gaines pumpkin bread, pumpkin bread recipe, easy pumpkin bread, moist pumpkin bread, fall baking, pumpkin spice bread, homemade pumpkin bread, quick bread, breakfast bread, holiday baking, spiced pumpkin bread

Did you make this recipe?

Find it online: https://bellesbestbites.com/joanna-gaines-pumpkin-bread/