Description
This recipe yields a very moist and flavorful pumpkin bread using simple steps and common pantry ingredients. It is a perfect quick bread for fall baking.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease and flour a standard 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add the granulated sugar and brown sugar to the dry ingredients and mix briefly.
- In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix the batter.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely.
Notes
- For extra moisture, you can substitute the vegetable oil with melted unsalted butter.
- If you prefer a less dense loaf, you can add 1/2 cup of chopped walnuts or pecans to the batter before baking.
- Test for doneness around the 50-minute mark, as oven temperatures vary.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30
- Sodium: 250
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 4
- Cholesterol: 45