Description
This classic pumpkin bread recipe delivers a moist, flavorful loaf perfect for fall or any time you crave a spiced, sweet treat. The combination of warm spices like cinnamon, ginger, and cloves complements the rich pumpkin puree, creating a comforting and delicious baked good that’s easy to make.
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 and prepare pan: Preheat 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 fully combined and smooth.
- 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: Gradually add the dry ingredients to the wet ingredients. Stir gently just until combined, being careful not to overmix to avoid a dense bread.
- Bake the bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter to keep the bread tender and moist.
- You can add nuts or chocolate chips for extra texture and flavor.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
