Description
This moist and flavorful Pumpkin Bread is a perfect fall treat made with warm spices and pumpkin puree. It’s a simple one-bowl recipe that comes together quickly and bakes into a soft, delicious loaf ideal for autumn gatherings or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
Wet Ingredients
- 2 large eggs, at room temperature
- 1 cup pumpkin puree
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
- 1 teaspoon vanilla
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.
- Mix Dry Ingredients: In a large bowl, thoroughly mix the all-purpose flour, granulated sugar, baking soda, baking powder, salt, nutmeg, cinnamon, cloves, ginger, and allspice until well combined and evenly distributed.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the eggs, canola oil, milk, vanilla extract, and pumpkin puree. Whisk the wet ingredients separately for about 30 seconds to combine, then gently fold them into the dry mix until just incorporated. Avoid overmixing to keep the bread tender.
- Prepare the Pan: Line a loaf pan with parchment paper to prevent sticking and make removal easier once baked.
- Bake Part 1: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 30 minutes to start the cooking process and form a solid crust.
- Cover and Bake Part 2: After 30 minutes, loosely cover the loaf pan with tin foil to prevent the top from over-browning. Return the pan to the oven and bake for an additional 20 minutes, or until a knife inserted into the center comes out clean.
- Cool and Serve: Remove the pumpkin bread from the oven and allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack. Slice and enjoy your warm, spiced pumpkin bread!
Notes
- This pumpkin bread perfectly captures the essence of fall with its warm spices and moist texture.
- The recipe uses a one-bowl method making it quick and easy to prepare, perfect for any autumn occasion.
- Use parchment paper when lining your loaf pan for easy removal and clean-up.
- Ensure the eggs are at room temperature for better mixing and texture.
- Loosely covering the bread with foil during the second half of baking prevents excessive browning while ensuring it cooks fully.
Nutrition
- Serving Size: 1 slice (approx. 1/16th of loaf)
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
