Description
This moist and flavorful pumpkin bread is a perfect fall treat, combining warm spices like cinnamon, ginger, and cloves with creamy pumpkin puree. Easy to prepare and bake, this classic quick bread is ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the bread from sticking.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves until evenly mixed.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients. Stir gently until just combined; avoid overmixing to ensure the bread remains tender.
- Pour batter and bake: Pour the batter into the prepared loaf pan. Place it in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Do not overmix the batter to keep the bread light and tender.
- You can substitute pumpkin puree with homemade roasted pumpkin, but ensure it is well mashed and strained for best texture.
- Adjust the spices to taste for a milder or stronger flavor.
- Store the pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Adding chopped nuts or chocolate chips can enhance texture and flavor, if desired.
