Classic Easy Pumpkin Bread
This easy-to-make pumpkin bread is a perfect treat for the fall season. It's moist, flavorful, and incredibly simple to prepare, making it a delightful addition to any breakfast or snack time.
Equipment
- Oven
- Loaf pan
- Large bowl
- Whisk
- Medium bowl
- Wooden skewer or toothpick
- Wire rack
Ingredients
Main Ingredients
- 1 ¾ cups All-purpose flour
- 1 cup Granulated sugar
- ½ cup Brown sugar packed
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 ½ teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ¼ teaspoon Ground cloves
- 15 ounces Canned pumpkin puree about 1 ¾ cups
- 2 Large eggs at room temperature
- ½ cup Vegetable oil or melted coconut oil/unsalted butter
- 1 teaspoon Vanilla extract
Instructions
Prep & Bake
- Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by lightly greasing and flouring it or lining it with parchment paper for easy removal.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined and lump-free.
- In a separate medium bowl, whisk together the canned pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix; a few small lumps are acceptable.
- Pour the batter evenly into your prepared loaf pan.
- Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the pumpkin bread cool in the pan on a wire rack for 10-15 minutes before carefully removing it, then allow it to cool completely on the wire rack before slicing.
Notes
For an extra touch, sprinkle some chopped pecans or walnuts into the batter before baking. This bread is even more delicious the next day.