Description
This Easy Pumpkin Bread recipe is a moist, spiced quick bread perfect for cozy fall mornings or an indulgent snack. Made with pumpkin puree, warm spices like cinnamon and nutmeg, and a blend of brown and granulated sugars, it’s a delightful treat that’s simple to prepare and bakes up beautifully golden with a tender crumb.
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
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking and ensure easy removal of the bread.
- 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 well combined.
- Combine Dry Ingredients: Sift together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add these dry ingredients into the wet mixture and stir gently until no dry streaks remain, being careful not to overmix to keep the bread tender.
- Transfer Batter to Pan: Pour the finished batter into the prepared loaf pan. Use a spatula to smooth the top evenly for uniform baking.
- Bake the Bread: Place the pan in the preheated oven and bake for 55 to 60 minutes. Test doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Let the bread cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely. Once cooled, slice and serve your delicious pumpkin bread.
Notes
- For extra moisture and flavor, you can add 1/2 cup chopped nuts or chocolate chips to the batter before baking.
- Store pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze sliced bread in an airtight container for up to 3 months for easy thawing and snacking later.
- If you prefer a denser bread, reduce the milk to 2 tablespoons.
- Make sure not to overmix the batter once the flour is added to avoid a tough texture.
