Ina Garten Pumpkin Bread 

Ina Garten Pumpkin Bread is crafted with simple pantry staples, including all-purpose flour, spices, butter, sugar, eggs, and pure pumpkin. This Barefoot Contessa Pumpkin Bread recipe takes approximately 70 minutes to bake and yields two delicious loaves, perfect for sharing or enjoying throughout the week.

?Why You’ll Love Ina Garten Pumpkin Bread Recipe:

• Tasty and Moist: This pumpkin bread is very moist and full of flavor.
• Perfect Pumpkin Taste: The bread has a strong pumpkin taste that’s just right, not too much.
• Easy to Make: You only need simple ingredients from your kitchen to make it.

 ? Ina Garten Pumpkin Bread Ingredients

• 2 cups all-purpose flour, spooned into measuring cup and leveled off
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1½ sticks (¾ cup or 170 grams) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 (15-oz or 425g) can 100% pure pumpkin (e.g., Libby’s)

? How To Make Ina Garten Pumpkin Bread  

1. Preheat your oven to 325°F (163°C) and place the oven rack in the middle position.
2. Grease two 8 x 4-inch loaf pans with butter and lightly dust with flour, or use a baking spray with flour.
3. In a medium bowl, whisk together flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Set aside.
4. In a large bowl, using an electric mixer, beat the butter and sugar together until just mixed.
5. Add the eggs one at a time, beating well after each addition until the mixture is fluffy.
6. Mix in the pumpkin puree. It may look grainy, but that’s normal.
7. Gradually add the flour mixture to the pumpkin mixture, mixing on low speed until just combined.
8. Evenly distribute the batter into the prepared loaf pans.
9. Bake for 65 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
10. Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

? Recipe Tips:

• Ensure all ingredients are at room temperature before starting to mix them. This helps to create a smooth batter.
• Use high-quality spices to get the best flavor in your pumpkin bread.
• Avoid overmixing the batter; stop when it is just combined to prevent the bread from becoming too dense.
• Check the doneness of the bread with a toothpick; if it comes out clean from the center of the loaf, it’s ready.

? What To Serve With Pumpkin Bread?

You can serve pumpkin bread with cream cheese, butter, honey maple syrup, whipped cream, fruit, or yogurt.

? How To Store Leftovers Pumpkin Bread?

• In the fridge: Store leftovers pumpkin bread in an airtight container for 5 days.
• In the freezer: Wrap leftovers pumpkin bread tightly in plastic wrap and foil, then store in a freezer bag for 3 months.

? How To Reheat Leftovers Pumpkin Bread?

• In the oven: Wrap leftovers pumpkin bread in foil and heat at 350°F for 3 minutes.
• In the microwave: leftovers pumpkin bread can be created for 20-30 seconds per slice.
• In the air-fryer: Heat leftovers pumpkin bread for 3-5 minutes at 325°F.

FAQS:

Ina Garten Pumpkin Bread Nutrition Fact:

• Calories:166
• Fat:6 g
• Saturated fat:4 g
• Carbohydrates:26 g
• Sugar:17 g
• Fiber:1 g
• Protein:2 g
• Sodium:117 mg
• Cholesterol:31 mg

More Ina Garten Recipes:

• Ina Garten Banana Nut Bread
• Ina Garten Date Nut Bread
• Ina Garten Chocolate Zucchini Bread
• Barefoot Contessa Cranberry Orange Bread