Description
This Easy Pumpkin Bread recipe is a moist, flavorful quick bread perfect for autumn or any time you crave a comforting sweet treat. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, it offers a deliciously spiced bread baked to golden perfection in under an hour.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup milk
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 to prevent sticking and ensure easy removal of the pumpkin bread 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, creating the base of your batter.
- Add Dry Ingredients: Sift in the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and cloves into the wet mixture. Gently stir just until no dry streaks remain to avoid overmixing and keep the bread tender.
- Prepare to Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula to ensure even baking and a nice shape.
- Bake: Place the loaf pan in the oven and bake for 55 to 60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool and Serve: Let the pumpkin bread cool in the pan for 10 minutes to set, then transfer it onto a wire rack to cool completely. Once cooled, slice and serve to enjoy the full flavor and texture.
Notes
- For a nuttier flavor, consider adding 1/2 cup chopped walnuts or pecans to the batter.
- Use canned pumpkin puree or fresh cooked pumpkin puree for best results.
- Ensure not to overmix the batter to keep the bread moist and tender.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This pumpkin bread freezes well; wrap tightly and freeze for up to 3 months.
