Description
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
Units
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
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- 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.
- In a separate bowl, whisk the eggs, then add the pumpkin puree, vegetable oil, milk, and vanilla extract, mixing until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread it evenly.
- 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.
- 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.