Pumpkin and Sage Bread Recipe
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.
- 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
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
- Gather Ingredients: Collect all the ingredients listed to ensure you have everything ready before starting.
- 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.
- 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.
- 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.
- Add Fresh Sage: Fold the chopped fresh sage into the batter carefully to evenly incorporate the herb without bruising it.
- Pour Into Loaf Pan: Transfer the batter into a greased or parchment-lined loaf pan, smoothing the top for even baking.
- 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.
- 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
Find it online: https://tastemadebyclara.com/pumpkin-and-sage-bread-recipe/
