Description
A moist and flavorful pumpkin bread perfect for fall or anytime you crave a comforting treat. This classic recipe combines warm spices like cinnamon, nutmeg, and cloves with pumpkin puree and a sweet cinnamon-sugar topping for an irresistibly tender loaf, enhanced with optional crunchy walnuts or pecans.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 2 large eggs
- 1 ½ cups granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Add-ins
- ½ cup chopped walnuts or pecans (optional)
Topping (Optional)
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature when you’re ready to bake the bread.
- Prepare the Pan: Grease and flour a 9×5-inch loaf pan or alternatively, line it with parchment paper to prevent sticking and help with easy removal.
- Mix the Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until evenly combined.
- Prepare the Wet Ingredients: In a large bowl, whisk the eggs and granulated sugar together until the mixture is smooth and slightly fluffy, which helps with texture.
- Add Pumpkin and Liquids: Stir in the canned pumpkin puree, vegetable oil, milk, and vanilla extract to the egg and sugar mixture until thoroughly combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Add Nuts: Fold in the chopped walnuts or pecans if using, distributing them evenly throughout the batter.
- Pour Batter: Pour the prepared batter into the greased or lined loaf pan and smooth the top with a spatula for an even bake.
- Prepare Topping: Brush the batter surface with melted butter and sprinkle evenly with the cinnamon-sugar mixture for a sweet and spiced crust.
- Bake: Bake the loaf in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cover if Needed: If the bread starts to brown too quickly on top, tent it loosely with aluminum foil to prevent burning while the inside finishes baking.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- For a nut-free version, simply omit the walnuts or pecans.
- Check doneness with a toothpick inserted near the center; it should come out clean or with a few moist crumbs.
- Store leftover pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread also freezes well; slice and freeze in airtight containers for up to 3 months.
