Description
This moist and flavorful pumpkin bread recipe is perfect for autumn or any time you crave a comforting, spiced quick bread. Made with pumpkin puree and warm spices like cinnamon and nutmeg, it’s a sweet treat that can be enjoyed for breakfast, a snack, or dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/4 cup (60ml) water or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the melted butter and sugar until well combined. Then add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, water (or milk), and vanilla extract until smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the pumpkin bread from the oven and allow it to 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 moist bread, substitute water with milk or buttermilk.
- You can add 1/2 cup of chopped nuts or chocolate chips to the batter for more texture.
- Store pumpkin bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing slices is a great option for longer storage.
