bread recipe pumpkin
This deliciously moist pumpkin bread is perfect for breakfast, snacks, or dessert. It combines the warm flavors of pumpkin, spices, and a hint of sweetness to create a comforting loaf.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 loaf pan (9 x 5 inches)
- 1 spatula
- 1 oven
Ingredients
- 1 cup canned pumpkin puree About 240 grams.
- 1 cup granulated sugar 200 grams.
- 1/2 cup vegetable oil 120 ml.
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 250 grams.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C) and grease the loaf pan with non-stick spray or butter.
- In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently with a spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the pumpkin bread to a wire rack to cool completely.
Notes
For added flavor, consider mixing in chocolate chips or nuts.
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for a week.
This bread freezes well; wrap it tightly and freeze for up to 3 months.