Description
This classic pumpkin bread recipe is moist, warmly spiced, and perfect for welcoming the fall baking season. It’s easy to make and tastes like a hug in a slice.
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans.
- In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean.
- Let the pumpkin bread cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Ensure all spices are fresh for the best flavor.
- Do not overmix the batter; overmixing can lead to a tough bread.
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- This pumpkin bread freezes well. Wrap individual slices or whole loaves tightly in plastic wrap and then foil, and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg