Description
This Perfect Pumpkin Bread recipe is a delightful treat that’s perfect for fall. Moist and flavorful, this easy pumpkin bread will fill your kitchen with the cozy aroma of spices. Enjoy a slice for breakfast or as a dessert with a cup of coffee.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 can (15 oz) pumpkin puree
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger; set aside.
- Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add eggs, pumpkin puree, milk, and vanilla; whisk until smooth.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
- Bake: Pour batter into prepared loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added texture, fold in 1/2 cup chopped pecans or chocolate chips before baking.
- This bread tastes even better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 27 g
- Sodium: 210 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
