Description
A soft, spiced pumpkin bread recipe that is perfect for fall and easy enough for any weeknight baking.
Ingredients
Scale
- 1 and 3/4 cups all purpose flour
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of ground cloves
- Optional: 3/4 cup chocolate chips, 1/2 cup chopped nuts, or raisins
Instructions
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and add parchment paper if desired.
- Mix the pumpkin puree, eggs, oil, sugars, and vanilla in a large bowl until smooth and glossy.
- Add the flour, baking soda, baking powder, salt, and spices to the wet ingredients, stirring gently until no dry flour remains.
- Fold in optional chocolate chips or nuts, then pour the batter into the prepared pan, smoothing the top.
- Bake for 55-65 minutes, checking with a toothpick for doneness. It should come out with a few moist crumbs.
- Cool the bread in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Store at room temperature for up to 3 days or in the fridge for up to a week. Freeze for up to 3 months for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg