Description
A moist, spiced pumpkin bread perfect for autumn treats
Ingredients
- 1¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1½ cups (340 g) pumpkin puree
- ⅔ cup (135 g) granulated sugar
- ⅓ cup (65 g) packed brown sugar
- 2 large eggs
- ½ cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla until smooth.
- Gradually stir the dry ingredients into the wet until just combined; do not overmix.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, stir in ½ cup chopped walnuts or chocolate chips.
- Adjust spices to preference—add more cinnamon for warmth.
- Store wrapped at room temperature up to 3 days, or freeze for up to 3 months.