Description
This perfectly moist and flavorful pumpkin bread combines warm spices and sweet pumpkin puree to create a delicious fall treat. With a tender crumb and just the right amount of sweetness, it’s an easy and comforting recipe ideal for breakfast, dessert, or snacking. The bread also stores well, making it perfect for enjoying all week long or sharing with friends.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 (15-ounce) can pure pumpkin puree
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and 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 prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until fully combined and aromatic.
- Combine Wet Ingredients: In a large bowl, beat together the granulated sugar, light brown sugar, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until the mixture is smooth and evenly blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter Into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. Test doneness by inserting a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs.
- Cool the Bread: Let the bread cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely before slicing and serving.
Notes
- This pumpkin bread tastes even better the next day as the flavors meld and the texture improves.
- For added texture and flavor, consider folding in chocolate chips or chopped nuts into the batter before baking.
- To store, wrap the bread tightly and keep it at room temperature for up to 4 days or freeze it for up to 2 months for long-term storage.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
