Description
A moist and delicious pumpkin bread recipe that’s perfect for any occasion, featuring warm spices and a hint of sweetness.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, beat together the sugar and eggs until light and fluffy.
- Stir in the pumpkin puree, vegetable oil, water, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 cup of chopped pecans or walnuts to the batter.
- You can also add 1/2 cup of chocolate chips for a decadent twist.
- Ensure you are using pure pumpkin puree, not pumpkin pie filling.
- The bread can be stored at room temperature for up to 3 days, or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American