| Prep: 15 mins | Cook: 60 mins – 70 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 297 | 13g | 2g | 43g |
| sugars | fibre | protein | salt |
| 25g | 2g | 4g | 0.6g |
As the leaves begin to change and fall draws near, there’s nothing quite like the comforting aroma of freshly baked Pumpkin Bread wafting through the house. Steeped in tradition, yet infused with a twist of playful creativity, this recipe is the perfect fusion of my heritage, bringing together the warmth of Southern cooking and a touch of West African spice.
Comfort Food, Afro-Southern Style
I draw upon the sweetness of the South and the complex palettes of Nigeria when creating my recipes, and this one is no different. Pumpkin Bread is a classic symbol of fall in the United States, its feel-good allure undeniable. Yet, the inclusion of spices such as cloves and allspice nods subtly to the fragrant and deeply flavor-laden cuisine of my parents’ homeland in West Africa.
A Healthy Indulgence
I love that Pumpkin Bread is not just a treat for the senses, but also a healthful snack. Pumpkin puree, the star of this recipe, is rich in vitamins, such as vitamin A – crucial for good vision, a healthy immune system, and cell growth. Its orange hue also suggests an abundance of beneficial antioxidants known as alpha- and beta-carotene, which are known to promote healthy skin, boost immunity, and may even protect against heart disease and certain cancers. So go ahead, indulge!
If you’re familiar with banana bread, this recipe is similar, with pumpkin taking the place of the classic banana for a wonderful fall variation. It pairs perfectly with a warm cup of West African Creamy Wild Rice Soup, balancing out the soup’s savory flavor profile with its sweet and spicy character. I even love toasting a slice and spreading it with a little cream cheese for breakfast – a delightful way to start the day.
This Pumpkin Bread recipe is one that feeds not just the stomach, but the soul. It’s a gentle handshake between continents, between cuisines, and between the threads of my culinary and life journey. I hope that each bite brings you a similar sense of warmth, comfort, genuine nourishment, and the slightly thrilling culinary adventure that it brings me.
What You’ll Need
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup water
- 1 and 1/2 cups white sugar
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease and flour a 9×5 inch loaf pan.
Step Two
In a large bowl, combine the canned pumpkin puree, eggs, vegetable oil, water and white sugar. Mix these ingredients together until everything is fully combined.
Step Three
In a separate bowl, mix together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground allspice.
Step Four
Slowly add the dry mixture to the pumpkin mixture and stir until everything is just combined. Be careful not to overmix as this can result in a dense bread.
Step Five
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step Six
Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step Seven
Allow the pumpkin bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
