Description
This easy pumpkin bread recipe is a moist and flavorful treat perfect for fall or any time you crave a spiced, comforting quick bread. Made with pumpkin puree, warm spices, and a tender crumb, it’s ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the Oven: 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 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.
- Add Dry Ingredients: Sift in the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves into the wet mixture. Stir gently until just combined and no dry streaks remain, being careful not to overmix to keep the bread tender.
- Prepare to Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Ensure not to overmix the batter to achieve a moist and tender bread.
- Check doneness with a toothpick to prevent under or overbaking.
- For extra flavor, you can add chopped nuts or chocolate chips if desired.
- Store the pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
