Pumpkin Nickel Bread Recipe
This Pumpkin Nickel Bread is a moist, tender quick bread filled with cozy pumpkin flavor and warm fall spices. Easy to prepare and perfect for breakfast, an afternoon snack, or a comforting homemade dessert, each slice pairs beautifully with coffee or tea.
Ingredients
- 1¾ cups All-purpose flour
- 1 cup Pumpkin puree
- ¾ cup Granulated sugar
- ¼ cup Brown sugar
- ½ cup Vegetable oil
- 2 Large eggs
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- ½ tsp Baking powder
- 1½ tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Ground ginger
- ¼ tsp Ground cloves
- ½ tsp Salt
- ½ cup Chopped pecans or walnuts
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- Combine the wet ingredients: In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- Make the batter: Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined. Avoid overmixing.
- Add the nuts: Fold in the chopped pecans or walnuts if using.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack.
- Slice and serve: Let it cool further before slicing. Serve plain or with softened butter, cream cheese, or a drizzle of maple glaze.
Recipe Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- For an extra moist loaf, avoid overbaking.
- Add ½ cup chocolate chips for a sweeter variation.
- For stronger fall flavor, add a small pinch of allspice.
- Store tightly covered at room temperature for up to 3 days or refrigerate for up to 5 days.