Description
This moist and flavorful Pumpkin Bread is a perfect fall treat, combining warm spices with rich pumpkin purée. Easy to make and ideal for breakfast or dessert, it results in a tender loaf packed with autumnal flavors.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth and well combined. Add the eggs one at a time, then incorporate pumpkin purée, milk, and vanilla extract, mixing until the batter is smooth.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredient mixture, stirring gently just until combined. Be careful not to overmix to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For extra texture, add 1/2 cup chopped nuts or chocolate chips to the batter before baking.
- This bread freezes well—wrap tightly in plastic wrap and store in the freezer for up to 3 months.
