Description
A moist and rich pumpkin bread infused with warm spices, perfect for autumn baking.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a standard loaf pan by greasing it lightly or lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices until well combined.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil, mixing until smooth.
- Add the eggs one at a time, ensuring each is fully incorporated before the next addition. Follow with the pumpkin puree and vanilla extract, mixing until the batter is homogenous.
- Gradually fold the dry mixture into the wet ingredients, taking care not to overmix; a few lumps are acceptable.
- If desired, gently incorporate nuts or chocolate chips into the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve warm, ideally with butter or honey. Pair with coffee or chai.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bread, autumn baking, fall recipes, cozy desserts