Perfect Pumpkin Bread
A moist and flavorful pumpkin bread with warm spices, perfect for fall or any time of year.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree canned or fresh
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Optional Add-Ins
- ½ cup chocolate chips or chopped walnuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In another bowl, mix the granulated sugar, brown sugar, and eggs. Beat well until the mixture is smooth. Add the pumpkin puree, vegetable oil, and vanilla extract, stirring until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just mixed; be careful not to over-mix! If desired, fold in the chocolate chips or walnuts.
- Pour the batter into your prepared loaf pan and spread it evenly.
Baking
- Place the loaf pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool completely before slicing and serving.
Notes
For a more intense flavor, consider using fresh pumpkin puree instead of canned. Store at room temperature for up to 3 days in an airtight container, or wrap and freeze for up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes.