Description

This Easy Pumpkin Bread recipe is a moist and flavorful quick bread perfect for fall and year-round enjoyment. It combines pumpkin puree with warm spices like cinnamon, nutmeg, and cloves, resulting in a tender loaf with a beautifully spiced aroma. Ideal for breakfast, snack, or dessert, this pumpkin bread is simple to make and baked to golden perfection in under an hour.

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

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Instructions

Preheat Oven: 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 evenly combined.
Combine Dry Ingredients: Sift in the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves into the wet mixture. Gently stir until the batter has no dry streaks, being careful not to overmix.
Prepare Batter for Baking: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula to create an even surface for uniform baking.
Bake the Bread: Place the loaf pan in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully cooked.
Cool Before Serving: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

For a nuttier flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter before baking.
Make sure not to overmix the batter to keep the bread tender and moist.
Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
This recipe can be doubled and baked in two loaf pans; adjust baking time accordingly.