Pumpkin Bread
Pumpkin Bread is a moist, warmly spiced quick bread made with real pumpkin puree, cinnamon, nutmeg, and cloves. It's perfect for fall mornings, holiday gatherings, or cozy afternoon snacks. Enjoy it plain, glazed, or with a smear of butter—every slice is full of comforting flavor.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, oil, granulated sugar, brown sugar, milk, and vanilla extract until smooth.
- Combine: Add dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in nuts or chocolate chips, if using.
- Bake: Pour the batter into the prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months.
- Variations: Add cream cheese swirls, a streusel topping, or a simple glaze for extra flair.
- Pan size: For mini loaves, adjust the baking time to 30–35 minutes.