Description
This moist and flavorful Pumpkin Bread is a perfect autumn treat that’s simple to make and packed with warm spices. Using pantry staples like pumpkin puree, cinnamon, nutmeg, and cloves, this recipe yields a tender loaf that’s perfect for breakfast, snack time, or holiday gatherings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
Wet Ingredients
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola oil (or vegetable oil)
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Whisk these dry ingredients together thoroughly to ensure the spices and leavening agents are evenly distributed.
- Mix wet ingredients: Make a well in the center of the dry ingredients. Pour in the eggs, canola oil, milk, vanilla extract, and pumpkin puree. Whisk the wet ingredients together for about 30 seconds until well combined.
- Combine wet and dry ingredients: Fold the wet ingredients into the dry ingredients gently until just combined. Avoid over-mixing to keep the bread tender.
- Prepare the loaf pan and bake: Line a loaf pan with parchment paper for easy removal. Pour the batter evenly into the pan and smooth the top.
- Bake the pumpkin bread: Bake in the preheated oven for 30 minutes. Then, loosely cover the loaf pan with tin foil to prevent the top from over-browning. Continue baking for an additional 20 minutes, or until a knife inserted into the center comes out clean.
- Cool and serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist, spiced pumpkin bread!
Notes
- This pumpkin bread is incredibly moist and full of warm autumn spices, making it perfect for fall occasions.
- The recipe uses just one bowl, making cleanup easy and the prep hassle-free.
- Using parchment paper to line your loaf pan ensures your bread will come out cleanly without sticking.
- Covering the bread with foil halfway through baking prevents excessive browning while ensuring it’s baked through.
- Feel free to add chopped nuts or chocolate chips to the batter for variation if desired.
Nutrition
- Serving Size: 1 slice (approximately 1/16 of the loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
