Description
This Easy Pumpkin Bread is a moist and flavorful quick bread perfect for fall and holiday seasons. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, it delivers a cozy taste with a tender crumb. Perfect for breakfast, snack, or dessert, this simple recipe uses basic pantry ingredients and takes just over an hour from start to finish.
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.
- 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 flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gently stir the batter just until no dry streaks remain, being careful not to overmix to keep the bread tender.
- Pour Batter: Pour the batter into the prepared loaf pan and smooth the surface evenly with a spatula.
- Bake: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool and Serve: Let the pumpkin bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once cooled.
Notes
- Ensure pumpkin puree is pure and not pumpkin pie filling for best results.
- Do not overmix the batter to avoid a dense texture.
- Check the bread starting at 55 minutes as ovens may vary.
- Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
- Add chopped nuts or chocolate chips for variation if desired.
