Description
This Pumpkin and Sage Bread is a moist, flavorful loaf combining the sweetness of canned pumpkin and brown sugar with the earthy aroma of fresh sage. Perfect for autumn or anytime you want a comforting and aromatic quick bread, it offers a delightful twist on traditional pumpkin bread with the addition of savory fresh sage.
Ingredients
Scale
Wet Ingredients
- 1 cup (240 grams) canned pumpkin
- 1 cup (200 grams) brown sugar
- 2 large eggs
- 1/3 cup (80 milliliters) olive oil
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
Herbs
- 1/4 cup fresh sage, chopped
Instructions
- Gather Ingredients: Collect all the necessary ingredients listed for the recipe to ensure a smooth preparation process.
- Prepare Pumpkin Mixture: In a medium bowl, combine canned pumpkin, brown sugar, eggs, and olive oil thoroughly until fully blended.
- Mix Dry Ingredients: In a larger mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Slowly add the wet pumpkin mixture to the dry ingredients. Mix gently until just combined, being careful not to overmix to keep the bread light and tender.
- Add Fresh Sage: Fold in the chopped fresh sage evenly into the batter to infuse the bread with its unique herbal flavor.
- Prepare Loaf Pan: Pour the batter into a greased or lined loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the loaf pan in a preheated oven and bake at 350°F (175°C) for 55-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the bread is fully baked.
- Cool: Let the bread cool in the pan for 10 minutes before removing. Transfer to a wire rack to cool completely before slicing to ensure proper texture.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices.
- Do not overmix the batter to prevent a dense texture.
- Fresh sage adds a unique flavor; if unavailable, use dried sage but reduce quantity to about 1 tablespoon.
- Ensure the oven is fully preheated for even baking.
- Store wrapped at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
