Mohamed Shili This delicious pumpkin bread recipe by Bobby Flay is the ultimate cozy treat, perfect for a quick snack or breakfast. Moist, warmly spiced, and easy to make with pantry staples, it’s a crowd-pleaser you can whip up anytime. Serve it plain or with a slather of butter for a creamy, irresistible bite!
Recipe Ingredients :
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ sticks (¾ cup) unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 (15-oz) can 100% pure pumpkin (I use Libby’s)
How To Make Pumpkin Bread?
- Preheat the oven and prepare the pans: Preheat the oven to 160°C (325°F) and position the oven rack in the middle. Generously grease two 8 x 4-inch (20 x 10cm) loaf pans with butter and dust with flour, or use a baking spray with flour (e.g., Pam with Flour or Baker’s Joy).
- Mix the dry ingredients: In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk together until well combined; set aside.
- Cream the butter and sugar: In a large bowl or stand mixer, beat the butter and sugar on medium speed until just blended.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until the mixture becomes light and fluffy.
- Incorporate the pumpkin: Beat in the pumpkin puree. Don’t worry if the mixture looks curdled or grainy; this is normal.
- Combine wet and dry ingredients: On low speed, slowly mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Divide the batter and bake: Evenly divide the batter between the prepared loaf pans. Bake for 65–75 minutes, or until a skewer or cake tester inserted into the center comes out clean.
- Cool the loaves: Allow the loaves to cool in their pans for 10 minutes before turning them out onto a wire rack. Let them cool completely before slicing.
Recipe Tips:
- Measure ingredients accurately: Use a kitchen scale for precise measurements, especially for flour and butter, to ensure the perfect texture. Scooping flour directly can lead to too much and a denser loaf.
- Don’t skip the spice blend: The combination of cloves, cinnamon, and nutmeg is key to the bread’s warm, rich flavor—don’t substitute or omit them for the best result.
- Cream butter and sugar thoroughly: Take your time when beating the butter and sugar. This step adds air, making the bread light and fluffy instead of dense.
- Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until combined. Overmixing will make the bread tough.
- Check for doneness properly: Use a skewer or cake tester to check the center of the loaf. If it comes out with wet batter, the bread needs more time. Cover loosely with foil if the top is browning too quickly.
How To Store Leftovers?
- Refrigerate: First, let the leftover pumpkin bread cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days to keep it fresh and moist.
- Freeze: Allow the pumpkin bread to cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave it in the refrigerator overnight or on the counter for a few hours before serving.
Nutrition Facts
Serving Size: 1 slice ( 1/12 of the loaf)
- Calories: 265
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 218mg
- Total Carbohydrate: 41g
- Dietary Fiber: 1g
- Sugars: 26g
- Protein: 3g
Check out More Recipes:
Bobby Flay Pumpkin Bread
Description
This delicious pumpkin bread recipe by Bobby Flay is the ultimate cozy treat, perfect for a quick snack or breakfast. Moist, warmly spiced, and easy to make with pantry staples, it’s a crowd-pleaser you can whip up anytime. Serve it plain or with a slather of butter for a creamy, irresistible bite!
Ingredients
Instructions
- Preheat the oven and prepare the pans: Preheat the oven to 160°C (325°F) and position the oven rack in the middle. Generously grease two 8 x 4-inch (20 x 10cm) loaf pans with butter and dust with flour, or use a baking spray with flour (e.g., Pam with Flour or Baker’s Joy).
- Mix the dry ingredients: In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk together until well combined; set aside.
- Cream the butter and sugar: In a large bowl or stand mixer, beat the butter and sugar on medium speed until just blended.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Continue beating for a few minutes until the mixture becomes light and fluffy.
- Incorporate the pumpkin: Beat in the pumpkin puree. Don’t worry if the mixture looks curdled or grainy; this is normal.
- Combine wet and dry ingredients: On low speed, slowly mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Divide the batter and bake: Evenly divide the batter between the prepared loaf pans. Bake for 65–75 minutes, or until a skewer or cake tester inserted into the center comes out clean.
- Cool the loaves: Allow the loaves to cool in their pans for 10 minutes before turning them out onto a wire rack. Let them cool completely before slicing.
Notes
- Measure ingredients accurately: Use a kitchen scale for precise measurements, especially for flour and butter, to ensure the perfect texture. Scooping flour directly can lead to too much and a denser loaf.
- Don’t skip the spice blend: The combination of cloves, cinnamon, and nutmeg is key to the bread’s warm, rich flavor—don’t substitute or omit them for the best result.
- Cream butter and sugar thoroughly: Take your time when beating the butter and sugar. This step adds air, making the bread light and fluffy instead of dense.
- Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until combined. Overmixing will make the bread tough.
- Check for doneness properly: Use a skewer or cake tester to check the center of the loaf. If it comes out with wet batter, the bread needs more time. Cover loosely with foil if the top is browning too quickly.
Bobby Flay Pumpkin Bread