Description
This classic Pumpkin Bread recipe is moist, flavorful, and perfectly spiced. It’s an easy-to-make quick bread ideal for autumn or whenever you crave a sweet treat with a hint of pumpkin spice. Featuring a tender crumb and warm spices like cinnamon and nutmeg, it’s perfect for breakfast, snacks, or dessert.
Ingredients
Units
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour (210g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon grated nutmeg
Wet Ingredients
- 1 1/3 cups pumpkin puree (300g)
- 1 1/4 cup granulated sugar (250g)
- 2/3 cup vegetable oil (160ml)
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and grated nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid over-mixing to maintain a tender bread texture.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading evenly.
- Bake: Bake for 1 hour. After 30 minutes, you may loosely cover the top with foil to prevent over-browning. The bread is done when a toothpick inserted in the center comes out with a few moist crumbs and the top springs back when lightly pressed.
- Cool: Let the bread cool in the pan for 15 minutes, then remove it from the pan and cool completely on a wire rack before slicing.
Notes
- Weigh the flour for accuracy: Using too much flour can make the bread dry and crumbly. Use a kitchen scale or fluff and level the flour when measuring with cups.
- Use freshly grated nutmeg for the best, freshest flavor.
- Use room temperature eggs to blend more easily into the batter. Take them out 30 minutes to an hour before baking.
- Do not over-mix the batter; this keeps the pumpkin bread tender and avoids a dense texture.
- If the bread starts browning too quickly, loosely cover it with foil after 30 minutes of baking.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 277
- Sugar: 22g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 31mg
