pumpkin bread
This delicious pumpkin bread is a moist, flavorful treat, perfect for breakfast or a snack. The warm spices combined with the earthy sweetness of pumpkin make it a fall favorite that can be enjoyed year-round.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan (9x5 inches)
- 1 oven
- 1 parchment paper (optional)
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup walnuts or pecans, chopped Optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the loaf pan or line it with parchment paper for easy removal.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves) until well combined.
- In another large bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
- If using, fold in the chopped walnuts or pecans at this stage.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 5 days.
This pumpkin bread can be frozen for up to 3 months; just wrap it tightly in plastic wrap and aluminum foil before freezing.
Feel free to add chocolate chips or dried fruit for an extra twist!