Pumpkin Bread Recipe
Pumpkin bread is a warm, comforting, and delicious treat that brings out the best flavors of fall. This moist and flavorful bread combines the rich taste of pumpkin with spices like cinnamon, nutmeg, and cloves to create a cozy experience in every bite. It’s perfect for breakfast, a snack, or even dessert. The recipe is easy to follow and uses common pantry ingredients. Whether you’re a seasoned baker or a novice in the kitchen, this pumpkin bread recipe will fill your home with the inviting aroma of spices and pumpkin. You can enjoy it fresh out of the oven or toasted with a smear of butter. Let's dive into how you can make this perfect pumpkin bread for your family and friends.
Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- ½ teaspoons ground ginger
- ¼ teaspoons ground cloves
- 1 cup pumpkin puree (unsweetened)
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, combine the pumpkin puree, oil, sugar, eggs, and vanilla extract. Stir until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, fold in the chopped walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For an extra moist loaf, replace ¼ cup of the oil with unsweetened applesauce.
- This bread freezes well. Wrap in plastic wrap and store in an airtight container for up to 3 months.
