Description
This classic Pumpkin Bread recipe features a moist and flavorful loaf, infused with warm spices like cinnamon, nutmeg, cloves, and ginger. Perfect for autumn mornings or holiday treats, this easy-to-make bread is baked to golden perfection and offers a delicious way to enjoy pumpkin puree in a comforting dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent the bread from sticking.
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until evenly combined.
- Combine sugars and oil: In a large bowl, beat granulated sugar and vegetable oil together until well combined and smooth.
- Add eggs: Add eggs one at a time to the sugar and oil mixture, beating well after each addition to ensure they are fully incorporated.
- Incorporate pumpkin and liquids: Stir in the canned pumpkin puree, water, and vanilla extract, mixing until the mixture is uniform.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined. Avoid overmixing to ensure a tender crumb.
- Pour batter and bake: Pour the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely. This prevents sogginess and helps the bread set properly.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Test doneness with a toothpick to avoid over or under baking.
- For added texture, consider folding in chopped nuts or chocolate chips before baking.
- Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Freezes well: wrap the cooled bread securely and freeze for up to 3 months.
