Description
This classic Pumpkin Bread recipe is a moist, flavorful quick bread perfect for autumn or any time you crave a spiced, pumpkin-flavored treat. Made with warm spices like cinnamon, nutmeg, cloves, and ginger, it combines tender pumpkin puree with a sweet batter and bakes to a golden perfection. Ideal for breakfast, snacks, or dessert, this pumpkin bread is simple to prepare and yields a delicious, comforting loaf.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine Sugar and Oil: In a large mixing bowl, beat granulated sugar and vegetable oil together until well combined and creamy.
- Add Eggs: Add eggs one at a time to the sugar and oil mixture, beating well after each addition to ensure a smooth batter.
- Incorporate Pumpkin and Flavorings: Stir in pumpkin puree, water, and vanilla extract until fully blended with the wet ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, spreading evenly, then bake in the preheated oven for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Allow the pumpkin bread to cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure not to overmix the batter to keep the bread tender and moist.
- You can substitute the canned pumpkin puree with fresh cooked and pureed pumpkin if desired.
- For extra texture, consider adding 1/2 cup chopped nuts or chocolate chips to the batter before baking.
- This bread stores well in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
- Reheat slices briefly in the microwave for a warm treat.
