Description
Pumpkin Bread is a moist and flavorful quick bread made with pumpkin puree, warm spices like cinnamon, nutmeg, and cloves, combined with both granulated and brown sugars for balanced sweetness. This recipe yields a tender, aromatic loaf perfect for fall, breakfast, or a comforting snack.
Ingredients
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup water
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Mix flour, baking soda, salt, and spices (cinnamon, nutmeg, cloves) in a bowl.
- In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, water, and vanilla extract.
- Fold wet ingredients into dry ingredients until just combined.
- Pour batter into the prepared loaf pan and bake for 60-65 minutes.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Substitute vegetable oil with melted coconut oil or butter for a different flavor profile. You can replace all-purpose flour with whole wheat flour for a healthier option but expect a denser texture. This bread can be made ahead, stored wrapped at room temperature for 3 days, or refrigerated for up to a week. Freeze leftover bread tightly wrapped for up to 3 months. Avoid overmixing the batter to maintain a tender crumb. If the bread browns too quickly, cover with foil during the last 15 minutes of baking.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baking / Quick Bread
- Method: Baking
- Cuisine: American