Description
This Easy Pumpkin Bread is a moist and flavorful quick bread perfect for autumn or any time you crave a spiced treat. Made with pumpkin puree, warm spices, and a tender crumb, it’s simple to prepare and bakes into a delicious loaf that’s perfect for breakfast, snacking, or dessert.
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
- Prepare the oven and baking 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.
- 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 fully combined.
- Combine dry ingredients and incorporate: Sift the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves into the wet mixture. Stir gently just until no dry streaks remain to avoid overmixing.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading and smoothing the top evenly for consistent baking.
- Bake the bread: Place the pan in the preheated oven and bake for 55 to 60 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, the bread is done.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- For extra moisture, you can add a handful of chopped nuts or chocolate chips to the batter.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can be frozen for up to 3 months; wrap tightly in plastic wrap and foil before freezing.
- Ensure not to overmix the batter to keep the bread tender and avoid a dense texture.
