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Classic Pumpkin Bread

Close-up of sliced pumpkin bread, showcasing its moist texture and warm, inviting color.
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A moist and flavorful pumpkin bread perfect for fall breakfasts or bake sales. This recipe balances warm spices and offers tips for making ahead and freezing.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chopped walnuts or pecans, 1/2 cup chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the granulated sugar, eggs, pumpkin puree, vegetable oil, water, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. If using, gently fold in the chopped nuts or chocolate chips.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a moist crumb, avoid overmixing the batter.
  • You can add a streusel topping or a simple glaze after the bread has cooled.
  • Pumpkin bread freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature.
  • This recipe is great for meal planning as it can be made ahead for busy mornings.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-bread-moist-fall-bake/