Description
This Easy Pumpkin Bread is moist, tender, and warmly spiced with cinnamon, nutmeg, and cloves. A quick and simple recipe that’s perfect for fall mornings, cozy snacks, or even holiday gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (canned, not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Combine Ingredients: In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Prepare Your Cooking Vessel: In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, eggs, oil, and vanilla until smooth.
- Assemble the Dish: Add dry ingredients to wet, stirring gently until just combined.
- Cook to Perfection: Pour batter into loaf pan. Bake for 55–60 minutes, until a toothpick inserted comes out clean.
- Finishing Touches: Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Serve and Enjoy: Slice and serve warm or at room temperature.
Notes
- Do not overmix the batter, it keeps the bread tender.
- Use canned pumpkin puree, not pumpkin pie filling.
- Store at room temperature for 3 days, or freeze for up to 2 months.