Polish Pumpkin Bread is a delicious and nutritious bread that embodies the essence of autumn.
With the natural sweetness and earthy flavors of pumpkin paired with traditional Polish spices, this bread is a comforting choice for breakfast or any time of the day.
The simplicity of this recipe makes it a delightful baking experience, bringing a piece of Polish tradition into your kitchen.
Most Popular Ways of Serving the Pumpkin Bread
Polish Pumpkin Bread can be savored in various ways:
- Served warm with a dollop of butter or a drizzle of honey.
- Accompanied by a cup of hot coffee or tea for a comforting breakfast or snack.
- Used as a base for sandwiches with deli meats, cheeses, or even sweet spreads like jam or chocolate spread.
- Toasted with a sprinkle of cinnamon and sugar for a sweet treat.
Recommended recipes:
- SWEET POTATO PUREE: A QUICK AND TASTY SIDE DISH
- OVEN-BAKED SWEET POTATO WEDGES: A CRUNCHY DELIGHT
- POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
- SWEET POTATO STEW WITH CHILI PEPPERS AND COCONUT MILK
Wholesome Polish Pumpkin Bread Recipe
Course: Recipe book12
servings15
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
2 cups 2 all-purpose flour
1 cup 1 whole wheat flour
2 teaspoons 2 baking powder
1/2 teaspoon 1/2 baking soda
1/2 teaspoon 1/2 salt
2 teaspoons 2 ground cinnamon
1/2 teaspoon 1/2 ground nutmeg
1/4 teaspoon 1/4 ground cloves
1 cup 1 granulated sugar
1/2 cup 1/2 brown sugar
1 cup 1 canned pumpkin puree
2 large 2 eggs
1/2 cup 1/2 vegetable oil
1/4 cup 1/4 milk
1 teaspoon 1 vanilla extract
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Prepare the Wet Ingredients:
- In a separate bowl, beat together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
- Combine and Bake:
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- 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.
- Cool and Serve:
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
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FAQ
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin puree. Ensure it’s well-drained to remove excess moisture.
What can I use as a substitute for the spices?
If you don’t have individual spices, you can use 3 teaspoons of pumpkin pie spice as a substitute.
Can I add nuts or dried fruit to the bread?
Absolutely! Feel free to add your favorite nuts or dried fruit to the batter before baking.
How should I store the pumpkin bread?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can this bread be frozen?
Yes, wrap the cooled bread tightly in plastic wrap and aluminum foil, and freeze for up to 3 months.
