Description
This delicious Pumpkin Bread recipe is a must-try for fall baking. Moist and flavorful, it’s perfect for breakfast or as a snack. Easy to make and freezes well, so you can enjoy it all season long.
Ingredients
Scale
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1½ cups granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1¾ cups canned pumpkin puree
- â…“ cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and oil. Mix in eggs, pumpkin puree, water, and vanilla extract until smooth.
- Combine dry and wet ingredients: Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 55–65 minutes. Let it cool before serving.
Notes
- For added texture, fold in ½ cup chopped walnuts or chocolate chips before baking.
- This recipe can also be made into muffins—bake for 20–25 minutes at the same temperature.
- Pumpkin bread freezes well; wrap tightly and store for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 23g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
