Description
Indulge in the delicious flavors of fall with this recipe for The Most Perfect Pumpkin Bread. Moist, flavorful, and easy to make, this pumpkin bread is sure to become a favorite in your home.
Ingredients
Scale
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 ½ cups canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs, then add the pumpkin purée, water, and vanilla extract. Mix until smooth.
- Combine Dry and Wet Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra richness, add ½ cup chopped walnuts or chocolate chips to the batter.
- This bread freezes beautifully—wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
