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To make Paula Deen's pumpkin bread, gather these ingredients: - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1/4 cup water - 2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped nuts (walnuts or pecans) (optional) - 1/2 cup raisins or chocolate chips (optional) Each slice of this pumpkin bread has around: - Calories: 200 - Fat: 7g - Carbohydrates: 34g - Protein: 3g - Fiber: 1g - Sugar: 15g This bread offers a nice balance of carbs and fats. It is great for a treat! You can swap some ingredients for different flavors or needs: - Use applesauce instead of oil for less fat. - Replace granulated sugar with coconut sugar for a more natural sweetener. - Use whole wheat flour instead of all-purpose for added fiber. - Substitute ground flaxseed mixed with water for a vegan option. Feel free to adjust to fit your taste and needs! 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper. This helps the bread come out easily. 2. In a large bowl, mix one cup of canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, and two large eggs. Add a quarter cup of water. Stir until smooth. 3. In another bowl, whisk together two cups of all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. 4. Slowly add the dry mix to the wet mix. Stir gently until just combined. A few lumps are fine; do not overmix. 5. If you want extra crunch, fold in half a cup of chopped nuts or half a cup of raisins or chocolate chips. - Keep an eye on the bread after 50 minutes. Ovens can vary, so check for doneness. - A toothpick inserted into the center should come out clean when the bread is ready. - For a golden top, you can cover the loaf with foil if it browns too quickly. 1. Once baked, take the bread out of the oven. Let it cool in the pan for about 15 minutes. 2. Carefully transfer the bread to a wire rack to cool completely. This helps keep the crust nice. 3. When ready to serve, slice the bread thick or thin, as you like. Enjoy it warm or at room temperature. To keep your pumpkin bread moist, use canned pumpkin puree. It has the right texture and flavor. Mix the wet ingredients well. This helps blend the oils and sugars smoothly. Don’t overmix the batter. A few lumps are fine. They will help keep the bread tender. Adding a bit of water, as the recipe shows, also helps. It gives moisture without weighing the bread down. Use fresh ingredients for the best taste. Check the expiration dates on your baking soda and powder. They must be active for the bread to rise. When measuring flour, spoon it into the cup and level it off. Avoid packing it down, as too much flour can make the bread dense. For added flavor, consider using fresh spices. They can elevate the taste of your pumpkin bread. Don’t skip the cooling time. Letting the bread cool in the pan keeps it from falling apart. Avoid opening the oven door too soon. It can cause the bread to sink. Also, remember not to bake it too long. Check for doneness with a toothpick. If it comes out clean, it’s done. Lastly, don’t forget about optional add-ins like nuts or chocolate chips. They bring extra texture and flavor! {{image_2}} You can easily make a nut-free version of Paula Deen pumpkin bread. Just leave out the nuts. This bread will still taste great. You can add chocolate chips or raisins for texture. Both options keep the bread moist and sweet. To make this pumpkin bread vegan, swap the eggs for flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use plant-based oil instead of vegetable oil. You can also use almond milk in place of water. This keeps the bread moist and tasty. To boost flavor, try adding more spices. You can mix in allspice or cloves for extra warmth. Adding a teaspoon of vanilla extract enhances the sweetness. For a fun twist, try adding dried cranberries or coconut. These add unique flavors and textures. Just remember not to overmix when adding extras; keep it light and fluffy. To keep Paula Deen Pumpkin Bread fresh, store it in the fridge. Wrap the bread tightly in plastic wrap or foil. This helps lock in moisture and flavor. In the fridge, it lasts up to one week. If you want to enjoy it longer, consider freezing it. Freezing pumpkin bread is simple and effective. First, let the bread cool completely. Then, wrap it in plastic wrap and foil. This prevents freezer burn and keeps it fresh. You can freeze it for up to three months. When you’re ready to enjoy it, just thaw it in the fridge overnight. Reheating pumpkin bread is easy. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the bread in for about 10-15 minutes. This warms it through and brings back its soft texture. If using the microwave, heat slices in 10-second bursts. This keeps it from drying out. Enjoy your warm, tasty treat! Paula Deen Pumpkin Bread lasts about 4 to 5 days at room temperature. Store it in an airtight container. If you want it to last longer, refrigerate it. In the fridge, it can last up to a week. You can also freeze the bread. It stays fresh for about 3 months in the freezer. Yes, you can use fresh pumpkin! Just cook the pumpkin first. Cut it into pieces, steam it, or bake it until soft. Then, scoop out the flesh and mash it. You need 1 cup of mashed fresh pumpkin for this recipe. Using fresh pumpkin adds a nice, vibrant taste. Pumpkin bread goes well with many things! Here are some great options: - Cream cheese spread - Butter - Honey - Maple syrup - A warm cup of coffee - A scoop of vanilla ice cream These choices make your pumpkin bread even more delicious! Enjoy it fresh or toasted for a warm treat. This blog post covers all you need for delicious pumpkin bread. We explored the key ingredients and their nutritional value. You learned step-by-step instructions for prep, baking, and serving. I shared tips for keeping your bread moist and avoiding common mistakes. We also looked at variations, storage, and answered frequently asked questions. Enjoying this treat can be fun and easy. With these tips, your pumpkin bread will impress everyone. Happy baking!

Paula Deen Pumpkin Bread

Bake a slice of happiness with Paula's Delightful Pumpkin Bread! This easy recipe combines rich pumpkin puree and warm spices to create the perfect fall treat. With simple ingredients like sugar, flour, and optional nuts or chocolate chips, you’ll have a delicious loaf ready in no time. Click now to discover how to make this comforting pumpkin bread that’s sure to impress your family and friends!
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Ingredients
  

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1/4 cup water

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped nuts (walnuts or pecans) (optional)

1/2 cup raisins or chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and water. Mix well until fully combined and smooth.

      In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.

        Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.

          If desired, fold in the chopped nuts and raisins or chocolate chips for added texture and flavor.

            Pour the batter into the prepared loaf pan and smooth the top with a spatula.

              Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                Once done, remove the bread from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                  Slice and serve the pumpkin bread warm or at room temperature. Enjoy!

                    Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10 slices