Description
This classic pumpkin bread recipe is a moist and warmly spiced quick bread, perfect for fall. Infused with cinnamon, nutmeg, ginger, and cloves, it combines canned pumpkin puree with simple pantry ingredients to create a delicious and comforting treat that’s easy to make and sure to please all season long.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Wet Ingredients
- 1½ cups canned pumpkin puree
- 2 large eggs
- 1 cup cane sugar
- ½ cup vegetable oil, plus more for greasing pan
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8x4 or 9x5-inch loaf pan with vegetable oil to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, ground ginger, sea salt, ground cloves, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, cane sugar, vegetable oil, milk, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Add the dry ingredient mixture into the wet ingredients. Stir gently until just combined, taking care not to overmix. The batter will be thick and slightly lumpy.
- Transfer to Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, starting to check at around 45 minutes. If the top is browning too quickly, tent with foil to prevent excess browning while it finishes baking.
- Test for Doneness and Cool: The bread is done when the top springs back to a light touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the loaf to cool completely in the pan before slicing and serving to ensure clean slices and maintain moisture.
Notes
- 1 (15-ounce) can of pumpkin puree contains about 1¾ cups, so you'll have a little leftover pumpkin from this recipe. Use it to make pumpkin spice lattes or stir into overnight oats.
- You can use the entire can of pumpkin puree if desired, but note that the bread will bake less evenly and might have a denser texture at the bottom.
- For a richer flavor, you can substitute vegetable oil with melted butter or add chopped nuts or chocolate chips to the batter.
- Ensure not to overmix the batter to keep the bread tender and moist.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: American
