Pumpkin Bread
This pumpkin bread is moist, flavorful, and spiced with cinnamon and nutmeg, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt A pinch enhances flavor.
- 1 teaspoon cinnamon Use fresh for better taste.
- ½ teaspoon nutmeg
- ½ teaspoon cloves
Wet Ingredients
- 1 cup sugar Can substitute with coconut sugar.
- ½ cup brown sugar
- 1 cup pumpkin puree May substitute with sweet potato puree.
- ½ cup vegetable oil Can replace with applesauce for lower fat.
- 4 large eggs For vegan, use 1/4 cup applesauce per egg.
- 1 teaspoon vanilla extract
Optional Additions
- ½ cup chopped nuts or chocolate chips Optional for added texture.
Instructions
Preparation
- Gather all ingredients and preheat your oven to 350°F (175°C).
- Grease your loaf pan with butter or cooking spray.
- In a large bowl, whisk together all the dry ingredients until well combined.
- In another bowl, whisk together the wet ingredients until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring carefully to combine.
- Fold in optional nuts or chocolate chips if desired.
- Pour the batter into the greased loaf pan and smooth the top.
Baking
- Bake in the preheated oven for 60-70 minutes or until a toothpick comes out clean.
- Cool the bread in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Store in an airtight container. Best served warm or at room temperature. Can serve with butter, cream cheese, or maple syrup.