Description
This easy pumpkin bread recipe is a moist and flavorful treat perfect for fall or any time you crave a warm, spiced loaf. Combining pumpkin puree with a blend of cinnamon, nutmeg, and cloves, and sweetened with both granulated and brown sugar, this bread offers a tender crumb and rich aroma. It’s quick to mix and bake, making it an ideal homemade snack or breakfast option.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy release of the bread.
- Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk until the mixture is smooth and well combined.
- Add dry ingredients: Sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Gradually add these dry ingredients into the wet ingredients, stirring gently just until no dry streaks remain to avoid overmixing.
- Prepare the batter for baking: Pour the batter into the prepared loaf pan. Use a spatula or the back of a spoon to smooth the top evenly for uniform baking.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean without wet batter.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving. This helps the bread to set and maintains its moist texture.
Notes
- For extra moisture and flavor, you can add 1/2 cup chopped walnuts or pecans to the batter before baking.
- If you prefer a dairy-free option, substitute milk with almond or oat milk.
- Ensure not to overmix the batter to keep the bread tender and avoid a dense texture.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This pumpkin bread freezes well; wrap tightly and freeze up to 3 months. Thaw at room temperature before serving.
