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Paula Deen Pumpkin Bread - recipe card

Paula Deen Pumpkin Bread

  • Author: Anabelle Mclean
  • Prep Time: 15
  • Cook Time: 65
  • Total Time: 80
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American Southern

Description

A classic Southern-style quick bread that delivers a dense, supremely moist crumb with a burnished, mahogany crust. The warm autumnal aromatics of cinnamon, nutmeg, and clove meld with rich pumpkin and a subtle background sweetness, creating a comforting loaf that tastes even better the day after baking.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour, sifted
  • 1 1/2 cups granulated white sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 tsp ground nutmeg, freshly grated preferred
  • 1/2 tsp ground cloves
  • 1/2 tsp fine sea salt
  • 1 cup canned pumpkin puree, 100% pumpkin
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1/3 cup water, room temperature
  • 1/2 cup chopped pecans, lightly toasted

Instructions

  1. Preheat the oven to 350°F / 177°C with the rack positioned in the center. Grease a 9×5-inch loaf pan thoroughly with butter or nonstick spray, then dust lightly with flour, tapping out any excess.
  2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, ground cloves, and fine sea salt until evenly distributed and no lumps of spice remain.
  3. In a separate medium bowl, combine the canned pumpkin puree, vegetable oil, room-temperature eggs, and water. Whisk vigorously for 1 minute until the mixture is completely smooth, glossy, and emulsified.
  4. Pour the wet pumpkin mixture into the dry ingredients all at once. Using a sturdy rubber spatula, fold gently by sweeping down the sides of the bowl, cutting through the center, and lifting up. Mix only until no dry flour streaks remain — overmixing at this stage will develop gluten and make the bread tough.
  5. Fold in the lightly toasted chopped pecans with 3 to 4 broad strokes. The batter will be thick and slightly stiff; this is correct and ensures a dense, moist crumb.
  6. Scrape the batter into the prepared loaf pan and use the spatula to level the top, pushing it slightly toward the edges. The batter should fill the pan about two-thirds full to allow for a moderate rise.
  7. Bake at 350°F / 177°C for 60 to 70 minutes. Start checking at the 60-minute mark: the bread is done when the top is deeply golden brown, begins to crack slightly along the center, and a toothpick or skewer inserted into the thickest part comes out clean with no wet batter.
  8. If the top browns too quickly before the interior sets, tent the pan loosely with aluminum foil after 45 minutes to slow surface browning while allowing the crumb to finish baking.
  9. Remove the pan from the oven and allow the bread to cool in the pan on a wire rack for 10 minutes. This rest sets the crumb structure and prevents the loaf from sagging or crumbling.
  10. Run an offset spatula or thin knife around the edges of the pan to release the bread. Invert gently, remove the loaf, and transfer to the wire rack right-side up.
  11. Let the bread cool completely, at least 45 minutes, before slicing. Warm bread will tear and compress under a knife; full cooling allows clean slices and deeper flavor development as the Pumpkin Bread settles.

Notes

Store at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days. For longer storage, refrigerate for up to 1 week. Freeze either whole loaves or individual slices wrapped in plastic then aluminum foil for up to 3 months. Reheat individual slices in a 300°F / 150°C oven for 8-10 minutes or microwave for 15-20 seconds. For whole frozen loaf, thaw overnight in the refrigerator at room temperature before serving.

Nutrition

  • Calories: 552
  • Sugar: 48g
  • Sodium: 351mg
  • Unsaturated Fat: 3g
  • Carbohydrates: 73g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 62mg

Keywords: paula deen pumpkin bread, pumpkin bread recipe, southern pumpkin bread, spiced pumpkin loaf, fall baking, Thanksgiving bread, quick bread, pumpkin spice, moist pumpkin bread, holiday baking

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Find it online: https://bellesbestbites.com/paula-deen-pumpkin-bread-recipe/