Description
This easy pumpkin bread recipe yields a moist, flavorful loaf perfect for autumn or any time you crave a cozy treat. With warm spices like cinnamon, nutmeg, and cloves, combined with pumpkin puree and a touch of brown sugar, this bread offers a tender crumb and rich aroma. Ideal for breakfast, snack, 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 Oven 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 and ensure easy removal of the bread after baking.
- 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, ground cinnamon, ground nutmeg, and ground cloves into the wet mixture. Stir gently until just combined and there are no dry streaks; be careful not to overmix to keep the bread tender.
- Transfer Batter to Pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula to create an even surface for baking.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Let the bread cool in the pan on a wire rack for about 10 minutes. Then, remove the loaf from the pan and allow it to cool completely on the rack before slicing to serve.
Notes
- For extra flavor, you can add 1/2 cup chopped nuts or chocolate chips to the batter before baking.
- Make sure not to overmix once you add the flour to keep the bread light and fluffy.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- This bread also freezes well for up to 3 months; thaw slices at room temperature before serving.
- If you prefer a sweeter bread, you can increase the brown sugar slightly or drizzle a glaze on top.
