Description
This classic Pumpkin Bread recipe delivers a moist, flavorful loaf perfect for autumn or any time you crave the warm spices of fall. With a blend of cinnamon, nutmeg, ginger, and cloves, combined with pumpkin puree and vanilla, this bread offers a delightful balance of sweetness and spice, baked to golden perfection in a loaf pan.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients
- 1 ½ cups sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- ¼ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well combined.
- Combine Wet Ingredients: In another bowl, whisk together the sugar, vegetable oil, eggs, pumpkin puree, water, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix to ensure a tender texture.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure not to overmix the batter to avoid a dense bread.
- You can substitute vegetable oil with melted coconut oil or another neutral oil if preferred.
- Store the pumpkin bread wrapped tightly or in an airtight container to keep it moist for up to 4 days.
- This bread can be frozen for up to 3 months; thaw at room temperature before serving.
- For added texture, consider folding in ½ cup chopped nuts or chocolate chips into the batter before baking.
