Description
Indulge in the warm, aromatic flavors of autumn with this incredible 30-minute pumpkin bread recipe. Perfectly moist, tender, and packed with cozy spices, this quick bread is a must-try for the fall season.
Ingredients
– 1 15 oz can pumpkin puree
– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
Instructions
1. – Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick cooking spray.
2. – In a large bowl, whisk together the pumpkin puree, eggs, sugar, oil, and vanilla until well combined.
3. – In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. – Pour the batter into the prepared loaf pan and smooth the top.
6. – Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
7. – Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
– For extra moisture and flavor, fold in 1/2 cup chopped pecans or walnuts to the batter.
– Store leftover pumpkin bread wrapped in foil or plastic wrap at room temperature for up to 5 days.
– Freeze sliced pumpkin bread for up to 3 months.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American