Print

pumpkin bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 

This Pumpkin Bread is perfectly spiced, soft, and deliciously moist. Made with pure pumpkin puree and warm fall spices, it’s a cozy and comforting treat for autumn. It’s easy to make, stays moist for days, and can be enjoyed plain, with a smear of butter, or even as a base for French toast!

Ingredients

Scale

 

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil (or melted butter)
  • 1/4 cup milk (any type)
  • 1 tsp vanilla extract

Instructions

 

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
  3. In a separate bowl, whisk the eggs, then add the pumpkin puree, vegetable oil, milk, and vanilla extract, mixing until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and spread it evenly.
  6. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, cover loosely with aluminum foil.
  7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

 

  • Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
  • For extra texture, try adding 1/2 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter.
  • This recipe also freezes well; wrap the bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months.

Find it online: https://recipe.ukfinda.com/pumpkin-bread/