Description

This classic Pumpkin Bread recipe is a moist and flavorful treat perfect for fall baking. Infused with warm spices like cinnamon, nutmeg, and cloves, it combines the richness of canned pumpkin puree with a blend of sugars and vanilla for a sweet, aromatic loaf. Easy to prepare and wonderfully versatile, this spiced bread makes a delightful dessert or a cozy snack, topped with walnuts or chocolate chips for added texture.

Ingredients

Scale

Dry Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger

Wet Ingredients

1 cup canned pumpkin puree
¾ cup granulated sugar
½ cup packed brown sugar
2 large eggs
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract

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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.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
Combine Wet Ingredients: In a large bowl, mix the canned pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and well blended.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until all are combined. Be careful not to overmix to keep the bread tender.
Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake the Bread: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked through.
Cool the Bread: Let the bread cool in the pan for about 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

For added texture and flavor, fold in ½ cup of chopped walnuts or chocolate chips into the batter before baking.
Store pumpkin bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage to preserve freshness.