Pumpkin Spice Bread without Pumpkin Puree
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This tender Pumpkin Spice Bread without Pumpkin Puree Recipe creates a delightful, spiced bread using oil and yogurt to ensure moisture without the need for pumpkin puree. This recipe infuses classic pumpkin pie spice into a soft, fluffy loaf, perfect for a cozy fall morning!
Pumpkin Spice Bread without Pumpkin Puree Recipe
These pumpkin spice bread slices blend a richly spiced batter with hints of cinnamon and nutmeg, baked into a soft, fluffy loaf that celebrates the essence of fall.
This bread captures the inviting warmth of fall spices, perfectly embodying the season’s flavors without the pumpkin puree.
Each slice offers a tender, moist texture that makes it simply irresistible, ideal for pairing with your morning coffee or as a cozy weekend treat!
What can I use if I don’t have pumpkin pie spice?
If you don’t have store-bought pumpkin pie spice, you can use homemade pumpkin pie spice for the same delicious flavor. This blend is perfect for bringing out the classic autumn aroma and taste in your recipes.
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Can I add nuts or fruits to this pumpkin bread recipe?
Absolutely! Adding nuts like walnuts or pecans, or dried fruits such as cranberries or raisins, roughly chopped, can enhance the texture and flavor of the bread. Stir in up to 1 cup of these chopped additions to the batter just before pouring it into the loaf pan.
What can I use instead of olive oil in this recipe?
If you prefer not to use olive oil, you can substitute it with an equal amount of another neutral-flavored oil, such as canola or vegetable oil.
How to store pumpkin spice bread
Store: Keep bread wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to 5 days for extended freshness.
Freeze: Wrap the bread or individual slices tightly in plastic, then place in a freezer-safe bag or container. Freeze for up to 3 months.
Thaw: Thaw the bread overnight in the refrigerator or at room temperature for a few hours before serving.
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Amazon offers a wonderful assortment of festive pumpkin decor that can elevate your fall ambiance and add a touch of seasonal charm to your home. Whether you’re in search of beautifully crafted pumpkin-themed kitchen accessories or vibrant pumpkin-inspired table settings, you’ll find everything you need to celebrate the essence and spirit of fall in style!
Best no pumpkin puree recipes
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Pumpkin Spice Bread without Pumpkin Puree
Ingredients
- 1 3/4 cups (210g / 7.4 oz) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp pumpkin pie spice, homemade or store-bought
- 1/4 tsp salt
- 1 cup olive oil
- 3 large eggs, at room temperature
- 1/2 cup plain Greek style yogurt
- 3/4 cup packed light brown sugar, how to measure brown sugar
- 1/2 cup granulated sugar
Instructions
- Preheat Oven & Prep Pan: Preheat your oven to 356ºF (180ºC) fan-forced. Grease a 9-inch x 5-inch (25cm x 15cm) loaf tin with butter and line with parchment paper. Note: For non-stick tins, line the base with parchment and lightly grease and flour the sides for smooth cake release. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, add flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk together until well combined. Set aside.
- Combine Wet Ingredients: In a medium-size mixing bowl, add the oil, eggs, yogurt and both sugars. Whisk until well combined.
- Combine: Add the wet ingredients to the dry ingredients and whisk until incorporated and no flour is visible, being careful not to overmix. Transfer Batter: Pour the batter into the prepared loaf pan.
- Bake: Bake for 45-50 minutes, mine took 50 minutes, or until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Cool: Remove from the oven and allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Nutrition
