Description
This Pumpkin Bread recipe is a moist and flavorful treat perfect for fall baking. With warm spices and a tender crumb, it’s a delightful dessert or snack for any occasion.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1 ½ cups granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ cups canned pumpkin puree
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- 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 bowl, mix granulated sugar, brown sugar, and oil. Beat in eggs, then add pumpkin puree, milk, and vanilla extract.
- Combine dry and wet: Gradually stir in dry ingredients until just combined. Pour batter into loaf pan.
- Bake: Bake for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added texture, fold in ½ cup of chopped walnuts or chocolate chips before baking.
- You can substitute the milk with almond milk for a dairy-free version.
