Description
This delicious Pumpkin Bread recipe is a moist and flavorful treat perfect for fall or any time you crave a spiced sweet bread. The combination of warm spices like cinnamon, nutmeg, cloves, and ginger gives it a comforting aroma and taste, while pumpkin puree adds moisture and natural sweetness. Baked to golden perfection in a loaf pan, this bread is easy to make and wonderful for breakfast, snacks, or dessert.
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 the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
- Combine Sugar and Oil: In a large bowl, beat the granulated sugar and vegetable oil until well combined and smooth. This helps to create a homogeneous base.
- Add Eggs: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition to ensure thorough incorporation.
- Add Pumpkin Mixture: Stir in the pumpkin puree, water, and vanilla extract into the wet mixture until evenly mixed.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the bread.
- Pour Batter into Pan: Pour the completed batter into the prepared loaf pan, spreading it out evenly.
- Bake: Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it’s fully cooked.
- Cool Bread: Let the bread cool in the pan for 10 minutes after baking. Then, remove from the pan and let cool completely on a wire rack before slicing to retain moisture and texture.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to achieve the right consistency and flavor.
- Ensure not to overmix the batter to keep the bread tender.
- You can add nuts like walnuts or pecans for extra texture if desired.
- Store the bread wrapped in plastic wrap or in an airtight container for up to 3 days at room temperature.
- This bread freezes well; slice before freezing and thaw as needed.
