Description
This Easy Pumpkin Bread recipe is a moist and flavorful quick bread, perfect for fall or anytime you crave a subtly spiced treat. Made with simple pantry ingredients including pumpkin puree, warm spices, and a perfect balance of sugars, this bread is delightful for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal after baking.
- 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.
- Combine dry ingredients: Sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves to ensure even distribution of the spices and leavening agents.
- Incorporate dry ingredients: Add the sifted dry ingredients to the wet ingredients. Stir gently until just combined, being careful to avoid overmixing; the batter should have no visible dry streaks but remain slightly lumpy.
- Fill the loaf pan: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly for uniform baking.
- Bake: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
- Cool and serve: Allow the pumpkin bread to cool in the pan for 10 minutes to set. Then transfer the bread to a wire rack to cool completely before slicing and serving.
Notes
- Use canned pumpkin puree or homemade pumpkin puree for best results.
- Check doneness early at 50 minutes if your oven runs hot to avoid overbaking.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, consider folding in 1/2 cup chopped nuts or chocolate chips into the batter before baking.
