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Pumpkin Bread

A delightful, moist quick bread made with pumpkin puree and warming spices, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, combine canned pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs; whisk until smooth.
  3. In another bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  5. Pour batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the pumpkin bread to cool in the pan for approximately 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese. Enhance flavors with chocolate chips or nuts. Store in an airtight container for up to 3 days, or freeze for up to 3 months.