Description
This moist and flavorful pumpkin bread is a perfect fall treat, made with classic warming spices and rich pumpkin puree. Easy to prepare in just one bowl, this bread combines aromatic cinnamon, nutmeg, and cloves with a tender crumb, baked to golden perfection. Ideal for autumn gatherings or a cozy snack, it’s a delightful way to enjoy the seasonal flavors of pumpkin.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the pumpkin bread evenly.
- Mix Dry Ingredients: In a large bowl, combine the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Stir these together until they are thoroughly mixed to distribute the spices evenly in the flour.
- Combine Wet Ingredients: Create a well in the center of your dry ingredients. Add the eggs, canola oil, milk, vanilla extract, and pumpkin puree into the well. Whisk the wet ingredients together for about 30 seconds to blend them completely.
- Fold Wet and Dry Ingredients: Gently fold the wet mixture into the dry ingredients, mixing just until combined. Be careful not to overmix to keep the bread tender and moist.
- Prepare and Fill Loaf Pan: Line a loaf pan with parchment paper to prevent sticking. Pour the batter into the pan, smoothing the top with a spatula to ensure even baking.
- Bake Initial Phase: Place the loaf pan in the oven and bake for 30 minutes. This helps set the structure and begin browning the bread.
- Cover and Continue Baking: After 30 minutes, loosely cover the loaf with tin foil. This step prevents the top from over-browning while allowing the bread to cook through. Bake an additional 20 minutes.
- Check for Doneness: Insert a knife or toothpick into the center of the bread; if it comes out clean, the bread is done. If not, bake for an extra 5 minutes and check again.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Does anything say fall more than a soft piece of homemade pumpkin bread? This recipe is simple yet packed with classic autumn flavors.
- Made in just one bowl, it comes together quickly and easily, perfect for busy cooks.
- The loaf is moist and tender, with a balanced sweetness.
- Covering the bread with foil partway through baking prevents excess browning and ensures even cooking.
- For best results, use room temperature eggs and measure ingredients accurately.
- This bread freezes well; wrap tightly and thaw before serving.
Nutrition
- Serving Size: 1 slice (1/16 of loaf)
- Calories: 230
- Sugar: 15g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
