Description
This moist and flavorful pumpkin bread recipe is perfect for autumn or any time you crave a comforting homemade treat. Made with pumpkin puree, warm pumpkin spice, and a blend of sugars and spices, it yields a tender loaf with a deliciously spiced aroma and taste. Easy to prepare and bake, this pumpkin bread is ideal for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice (or cinnamon)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang to easily lift out the bread after baking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice (or cinnamon), baking soda, and salt until well combined. Set this aside as your dry ingredient mixture.
- Combine Wet Ingredients: In a large bowl, whisk to blend the pumpkin puree with granulated sugar and brown sugar until smooth. Beat in the eggs, vegetable oil, and vanilla extract thoroughly.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture into the wet ingredients, whisking slowly until the batter is smooth and lump-free, ensuring an even texture.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula. Bake in the preheated oven for 50 to 55 minutes. At around 30 minutes, lightly cover the bread top with aluminum foil to prevent excessive browning.
- Cool and Serve: When a toothpick inserted into the center comes out clean, remove the bread from the oven. Let it cool for 10 minutes inside the pan on a wire rack. Lift the bread out using the parchment paper overhang. Slice and serve warm or allow it to cool completely before storing.
Notes
- Do not use pumpkin pie filling in place of pumpkin puree as it contains spices and sweeteners that can affect the recipe.
- Covering the loaf with foil halfway through baking prevents the top from burning and ensures even cooking.
- For added texture and flavor, consider adding 1/2 cup chopped nuts or chocolate chips to the batter.
- Store leftover pumpkin bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread is excellent served warm with butter or cream cheese.
