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–+ servings
Pumpkin and Sage Bread

Pumpkin and Sage Bread for Cozy Fall Mornings

This Pumpkin and Sage Bread combines the comforting essence of fall with savory flavors for a delightful experience.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour Substitute with whole wheat flour for added nutrition.
  • 1 cup Canned pumpkin Feel free to use fresh sugar pumpkin for a homemade flavor.
  • 1/4 cup Fresh sage Use dried sage if fresh is unavailable (about 1 tablespoon).
  • 1 cup Brown sugar Can be replaced with honey or maple syrup.
  • 2 large Eggs Egg replacements may alter the texture slightly.
  • 1 tablespoon Baking powder Double-check for freshness to guarantee effectiveness.
  • 1 teaspoon Ground cinnamon Nutmeg can also enhance the flavor profile.
  • 1/2 teaspoon Ground nutmeg Omit if desired.
  • 1/2 teaspoon Salt Ensure proper measurement to avoid overpowering sweetness.
  • 1/2 cup Olive oil Can be substituted with melted butter.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and set them aside for easy access.
  2. In a medium-sized bowl, combine 1 cup of canned pumpkin, 1 cup of brown sugar, 2 eggs, and 1/2 cup of olive oil. Whisk until smooth.
  3. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1 teaspoon of salt.
  4. Slowly pour the wet pumpkin mixture into the bowl with the dry ingredients, gently stirring until just combined.
  5. Gently fold in 1/4 cup of chopped fresh sage into the batter.
  6. Prepare a loaf pan by greasing or lining it with parchment paper. Pour the batter into the pan.
  7. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 6800IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Avoid overmixing the batter to ensure light and fluffy bread. Store cooled Pumpkin Sage Bread in an airtight container at room temperature for up to 3 days.

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