Pumpkin bread is a fall classic, but a little real vanilla can make the flavor warmer, rounder and more aromatic. This simple loaf combines pumpkin, cinnamon and vanilla bean for a soft, fragrant bread that works for breakfast, an afternoon snack or dessert.
Ingredients
· 1 3/4 cups all-purpose flour
· 1 teaspoon baking soda
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 1 1/2 teaspoons ground cinnamon
· 1/2 teaspoon ground nutmeg
· 1/4 teaspoon ground ginger
· 2 large eggs
· 3/4 cup granulated sugar
· 1/2 cup light brown sugar
· 1 cup pumpkin purée
· 1/2 cup neutral oil
· 1 NY Vanilla vanilla bean
· 1 teaspoon vanilla extract
· 1/4 cup milk
· 1/2 cup chopped walnuts or pecans, optional
Instructions
1. Preheat the oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
3. Split the vanilla bean lengthwise and scrape out the seeds.
4. In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin purée, oil, vanilla seeds and vanilla extract until smooth.
5. Add the dry ingredients to the pumpkin mixture and stir gently until just combined. Add the milk and fold in the nuts if using. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
8. Cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool further before slicing.
Recipe Tips
· Do not overmix the batter; this helps keep the loaf soft.
· Let the loaf cool before slicing so the crumb has time to set.
· The vanilla bean seeds can be mixed directly into the batter for visible flecks and a more pronounced vanilla aroma.
Final Note
Pumpkin brings the unmistakable flavor of fall, while real vanilla helps tie the warm spices and