Pumpkin and Sage Bread Recipe

Introduction

Warm, fragrant, and packed with autumn flavors, this Pumpkin and Sage Bread is a delightful treat perfect for cozy mornings or afternoon tea. The subtle herbal note of fresh sage pairs beautifully with spiced pumpkin for a moist, flavorful loaf.

Ingredients

• 3 cups (360 grams) all-purpose flour
• 1 cup (240 grams) canned pumpkin
• 1/4 cup fresh sage, chopped
• 1 cup (200 grams) brown sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup (80 milliliters) olive oil

Instructions

1. Step 1: Gather all ingredients and preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2. Step 2: In a medium bowl, combine canned pumpkin, brown sugar, eggs, and olive oil. Mix until smooth and well blended.
3. Step 3: In a large mixing bowl, whisk together all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
4. Step 4: Gently fold the wet ingredients into the dry ingredients. Stir just until combined—avoid overmixing to keep the bread tender.
5. Step 5: Fold in the chopped fresh sage evenly throughout the batter.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra moisture, add 1/4 cup of sour cream or Greek yogurt to the pumpkin mixture before combining with dry ingredients.
• Swap out olive oil for melted butter to enrich the flavor.
• Try adding chopped walnuts or pecans for a bit of crunch.
• If you prefer a stronger sage flavor, gently bruise the leaves before chopping to release more aroma.
• Use fresh pumpkin puree instead of canned for a homemade touch, just ensure it’s well strained.

Storage

Store the pumpkin and sage bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices in a toaster oven or microwave briefly until soft and fragrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried sage instead of fresh?

Yes, you can substitute 1 tablespoon of dried sage for the 1/4 cup of fresh. Add it carefully as dried herbs are more concentrated in flavor.

Is this bread suitable for gluten-free diets?

This recipe uses all-purpose flour and is not gluten-free. To make a gluten-free version, substitute with a gluten-free flour blend and adjust liquid as needed.

Pumpkin and Sage Bread Recipe

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★★★★★

4.9 from 657 reviews

This Pumpkin and Sage Bread is a moist, flavorful quick bread perfect for autumn. Combining the natural sweetness of pumpkin with warm spices and aromatic fresh sage, it creates a cozy, aromatic loaf that’s delicious for breakfast or a snack.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (360 grams) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup (240 grams) canned pumpkin
• 1 cup (200 grams) brown sugar
• 2 large eggs
• 1/3 cup (80 milliliters) olive oil

Herbs

• 1/4 cup fresh sage, chopped

Instructions

1. Gather Ingredients: Collect all the ingredients listed to ensure you have everything ready before starting.
2. Prepare Pumpkin Mixture: In a medium bowl, whisk together the canned pumpkin, brown sugar, eggs, and olive oil until the mixture is smooth and well combined.
3. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute all dry components.
4. Combine Wet and Dry Mixtures: Gradually add the wet pumpkin mixture to the dry ingredients. Stir gently with a spatula or wooden spoon just until combined, taking care not to overmix to keep the bread tender.
5. Add Fresh Sage: Fold the chopped fresh sage into the batter carefully to evenly incorporate the herb without bruising it.
6. Pour Into Loaf Pan: Transfer the batter into a greased or parchment-lined loaf pan, smoothing the top for even baking.
7. Bake: Place the loaf pan in a preheated oven at 350°F (175°C) and bake for 55-65 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
8. Cool: Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing to allow the structure to set.

Notes

• Make sure not to overmix the batter to avoid a dense, tough bread.
• If fresh sage is not available, you can substitute with 1 teaspoon dried sage, but fresh is preferred for best flavor.
• You can add chopped nuts like walnuts or pecans for extra texture if desired.
• Store any leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• This bread pairs wonderfully with cream cheese or butter.

Keywords: pumpkin bread, sage bread, quick bread, autumn baking, spiced pumpkin bread, homemade bread