Pumpkin Bread
Serves 8
The BEST pumpkin bread recipe! A delicious fall treat, it's super moist and warmly spiced with cinnamon, nutmeg, ginger, and cloves.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1½ cups canned pumpkin puree*
- 2 large eggs
- 1 cup cane sugar
- ½ cup vegetable oil, plus more for the pan
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, salt, cloves, and nutmeg.
- In a large bowl, whisk together the pumpkin puree, eggs, sugar, vegetable oil, milk, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix. The batter will be thick.
- Transfer the batter to the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean. I like to check the loaf after 45 minutes. If the top is nicely browned, I cover it with foil for the remaining bake time to prevent further browning.
- Allow to cool completely in the pan before slicing and serving.
Notes
*1 (15-ounce) can of pumpkin puree contains about 1 3/4 cups, so you'll have a little leftover. Use it to make a pumpkin spice latte, or stir it into overnight oats. I've also tested this recipe using the entire can of pumpkin. It still works, but the loaf bakes less evenly and has a denser texture at the bottom.