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Here’s a delicious recipe for pumpkin bread that’s perfect for fall or any time you crave something warm and spiced!
Pumpkin Bread
Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 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 cloves
- 1/4 teaspoon ground ginger
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. If using nuts or chocolate chips, fold them in at this stage.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice and enjoy your delicious pumpkin bread!
Tips:
- Storage: Store in an airtight container at room temperature for up to 4 days or in the refrigerator for a week.
- Freezing: You can freeze the bread for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
Enjoy your pumpkin bread with a cup of coffee or tea!
